Roast udad daal on medium heat until light pink in colour for 5 to 7 minutes. Let it cool down at room temperature. Now add fennel seeds to it and grind it to a coarse powder. Now add all the spices for filling to it and mix it very well. Add one cup of water and mix well and leave it for 15 to 20 minutes.
To make puri, mix wheat flour, plain flour and semolina. Add oil and ghee to it. Add kasuri methi, carom seeds and salt and mix everything well. Make a dough which is not very soft or very hard. Approximately 3/4 cup water can be used to make this dough. Cover and rest this for 15 minutes.
Now mix the the stuffing one more time and divide it into 15 equal portions. Now divide the dough for puri into 15 equal portions too.
Now take one portion of dough and make a small circle out of it and put the stuffing in the centre and press it lightly. Now start covering the stuffing with the edge of the dough bringing it in the middle. Make it like a ball without any cracks or holes. Prepare all the portions of the dough in the same way.
Now take one portion and lightly roll out a thick Puri from it. Heat oil on medium heat and add one puri to it to fry.
Keep turning the puri three to four times and fry it on medium heat so that it will be crispy from outside.
Serve bedmi puri with raseele aloo or pickle and chutney.
