Badnam Puri: Double-Stuffed Crispy Potato & Vegetable Puris
1 hour
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About Badnam Puri: Double-Stuffed Crispy Potato & Vegetable Puris
Get ready for a flavor explosion! Badnam Puri, a unique North Indian street food, offers a delightful crunch and an unforgettable taste adventure. These crispy, deep-fried puris are anything but ordinary.Imagine biting into a puri bursting with spiced potatoes, juicy cherry tomatoes, sweet corn, tender peas, and vibrant broccoli. This double-stuffed delight elevates the classic puri with a flavorful vegetable filling both inside and on top.Perfect for a special meal, Badnam Puri provides a satisfying and truly delicious vegetarian experience. Prepare to be amazed by this culinary masterpiece!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
For the Vegetable Filling
- 3 medium Potatoes peeled and diced
- 6 Cherry Tomatoes halved
- 1/2 cup Peas green
- 1/2 cup Corn Kernels
- 6 Broccoli
- 1/4 cup Carrot finely chopped
- 3 Chillies finely chopped, green
- 1/3 cup Yogurt
- 1 tbsp Ginger-Garlic Paste
- 1 1/2 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tsp Coriander ground
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 1/4 tsp Asafoetida hing
- 1/2 tsp Fennel Seeds
- 1/2 cup Coriander Leaves chopped, fresh
- 2 tbsp Oil
For the Puri Dough
- 1 cup Whole Wheat Flour whole
- 1/2 cup Semolina suji
- 2 tbsp Coriander Leaves chopped, fresh
- 1 tsp Baking Soda
- 1/2 tsp Fennel Seeds
- 1/2 tsp Chili Powder red
- 1 1/2 tsp Salt or to taste
- Oil for deep frying
Instructions
- In a large bowl, combine the whole wheat flour, semolina, red chili powder, and salt. Gradually add water and knead into a firm dough. This step develops the gluten, resulting in soft puris. Cover and let the dough rest for 30 minutes.
- Heat oil in a pan. Add asafoetida and sauté for 15 seconds to release its aroma. Add dried fenugreek leaves, ground coriander, fennel seeds, and red chili powder. Sauté for another 15 seconds until fragrant.
- Add ginger-garlic paste and sauté until lightly browned. This removes the raw flavor and enhances the overall taste.
- Add halved cherry tomatoes and sauté for 30 seconds.
- Add diced potatoes and sauté for a minute. Cover and cook until the potatoes are slightly softened, about 3-5 minutes.
- Add broccoli florets, chopped carrots, corn kernels, and green peas. Sauté until the vegetables are tender-crisp.
- Stir in the yogurt, green chilies, salt, and a little water. Cover and simmer for about 10 minutes, or until the vegetables are cooked through and the flavors have melded.
- Take 1/4 portion of the rested dough. Add 1 teaspoon of oil, baking soda, fennel seeds, and chopped coriander leaves. Mix well to create a spiced dough for the inner stuffing.
- Take a lemon-sized portion of the plain dough and a grape-sized portion of the spiced dough. Roll the plain dough into a 5-inch circle. Place the spiced dough in the center and cover it completely with the plain dough. Gently roll this double-stuffed dough into a puri.
- Heat oil for deep frying in a large pan. Carefully slide the puris into the hot oil. Fry until golden brown and puffed up, flipping them halfway through. Adding a few coriander leaves to the hot oil just before frying adds a lovely aroma. Remove the puris and place them on a paper towel-lined plate to absorb excess oil.
- Once the vegetable filling is ready, remove it from the heat. Take a fried puri, gently pinch a small hole, and fill it with the prepared vegetable mixture. Garnish with fresh coriander leaves. Serve the Badnam Puri immediately and enjoy!
Recipe Notes
Good To Know
- For garnishing, fry crispy coriander leaves in heated oil for 15 seconds.
- For extra crunch, lightly toast the stuffed puris in a preheated oven at 180°C (350°F) for 3-4 minutes just before serving.
- To add a tangy layer, drizzle a little tamarind chutney or a squeeze of fresh lime over the veggie filling right before serving.
- For a vegan version, ensure the puris are made without ghee and use oil for frying; also, double-check that all chutneys or sauces are dairy-free.
- Prepare the vegetable filling slightly ahead of time and let it cool to room temperature before stuffing to prevent the puris from getting soggy.
Expert Tips
- For a spicier kick, add finely chopped green chilies to the vegetable filling.
- Customize the filling with your favorite vegetables like potatoes, peas, or cauliflower.
- Serve the stuffed puris immediately for the best crispy texture.
Storage Instructions
- Stuffed puris are best enjoyed fresh. However, leftover filling can be stored separately in an airtight container in the refrigerator for up to 2 days. Reheat the filling before stuffing fresh puris.
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Recipe Nutrition
Calories: 414kcalCarbohydrates: 49gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 1710mgFiber: 4gSugar: 4g
Saba Shaikh
Articles: 176
4 Comments
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Such a great recipe! Can’t wait to try it.
Looks so delectable! Thanks for posting.
Absolutely delicious! Can’t wait to try it.
Looks incredible! Thanks for the details.