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Karva Chauth Special Recipe: Bedmi Puri

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Karva Chauth is just a couple of days away. Though it is a one day festival yet it is of great importance for the Hindus. It is especially an important festival for the women who keep a day long fast without food and water for the well-being of their husbands.

After a long day of fast, they break it only after seeing the moon. At that time the food should be such that it gets digested easily, satisfies the hunger and pleases the taste-buds as well. So, today we have just the perfect recipe for Karva Chauth which can be eaten after a long day of fast. It is filling, tasty and healthy at the same time.

Take a look at this delicious Karva Chauth recipe of bedmi puri and give it a try.

Serves: 5

Preparation time: 2 hours

Cooking time: 40 minutes

Ingredients

  • Wheat flour- 2 cups
  • Rava (semolina)- 1/2 cup
  • Oil- 2tbsp
  • Moong dal or urad dal- 1 cup
  • Salt- as per taste
  • Coriander powder- 1tsp
  • Red chilli powder- 1tsp
  • Garam masala powder- a pinch
  • Green chillies- 3
  • Ginger- 1 medium piece
  • Oil- for deep frying
  • Water- as required (lukewarm)

Procedure

1. Soak the dal in water for about 2 hours. After that drain the water and grind it in a mixer along with green chillies and ginger into a coarse paste. Do not grind it into a fine paste.

2. Then add salt, coriander powder, red chilli powder and garam masala to this paste.

3. Sieve the wheat flour and the rava in a mixing bowl.

4. Add in the dal paste, salt, two tablespoon of oil to the flour and knead a tight dough with lukewarm water.

5. Cover and keep this dough aside for 20-25 minutes.

6. After that make small balls out of the dough and roll out small puris.

7. Heat oil for deep frying in a pan.

8. Once the oil turns hot, fry the puris in it till they turn golden brown.

9. Repeat the same process to make more puris.

Bedmi puris are ready to be served. After the vrat you may eat these puris with aloo sabji or pumpkin curry.

Read more about: karva chauth
Story first published: Thursday, October 9, 2014, 13:04 [IST]
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