Bedmi Pooris (Dal ki Poori)

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Ingredients:
For Dal Mixture thats go into dough:
3/4 cup urad dal
1 inch ginger
1 green chilli
1 tsp red chilli powder
1 tsp coriander powder 
1/2 tsp garam masala
1 tsp saunf (fennel)
1 tsp kasuri methi
1 tsp salt 

For Dough:
1+ 3/4 cups wheat flour
1/2 cup rava (sooji, semolina)
1/2 to 3/4 cup of luke warm water
1 tbsp oil or ghee

Recipe:
1. Use urad dal without the skin. Wash the urad dal nicely & soak the dal in enough water for 1-2 hours. 
2. Strain the dal and discard the water. Now using mixer, grind the dal along with add in the ginger, chilli, red chilli powder, coriander powder, garam masala, saunf, kasuri methi & salt. 
3. Use the pulse mode or grind the dal by starting & stopping the grinder briefly so that we get a coarse dal mixture. You can add minimum water to grind the dal if required. Dal ki pitthi is ready.
4. Now in a mixing bowl add wheat flour, rava, dal mixture and ghee. Use luke warm water to knead a stiff dough. Add the water gradually so that you do not add excess water into the dough.
5. Once the dough comes together, knead it for 3-4 minutes & apply some oil on top of the dough. Cover with a damp cloth and rest the dough for 30 minutes.
6. After 30 minutes, set a wok or kadhai on high flame & heat some oil.
7. Now shape some dough roundes for the bedmi, use a rolling pin to roll out thick puris. The puri just be just a little thicker than normal puris. You can use some oil if the dough is sticking to the rolling pin or the platform. 
8. Once the oil is hot, reduce the flame a little and test the oil by adding a small piece of dough into the oil, the dough should immediately rise up & oil should be bubbling around the dough.
9. Now add in the rolled puri & using your spatula start gentle pushing in inside the oil, this will allow the puri to fluff up immediately.
10. Once the puri fluffs up, flip and cook from the other side. If the puri is not coloured properly you can use the spatula to sprinkle some oil on the top to cook evenly. 
11. Fry the puri until it is crisp & golden brown. Strain the puri & leave it on a wire rack or absorbent paper to remove excess oil. 
12. Serve pooris hot with aloo tamatar ki sabji or choole.

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