Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, dhakaiya bhelpuri/ঢাকাইয়া ভেলপুরি/bangladeshi bhelpuri recipe. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Dhakaiya Bhelpuri/ঢাকাইয়া ভেলপুরি/Bangladeshi Bhelpuri Recipe is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Dhakaiya Bhelpuri/ঢাকাইয়া ভেলপুরি/Bangladeshi Bhelpuri Recipe is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook dhakaiya bhelpuri/ঢাকাইয়া ভেলপুরি/bangladeshi bhelpuri recipe using 17 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Dhakaiya Bhelpuri/ঢাকাইয়া ভেলপুরি/Bangladeshi Bhelpuri Recipe:
- Prepare For puri:
- Get 1.5 cups all purpose flour
- Get 1/4 teaspoon baking soda (sodium bi carbonate)
- Make ready 1 teaspoon Salt
- Make ready Water 3/4 cup or as needed
- Prepare Oil as required for deep frying
- Get For Filling:
- Make ready Boiled Yellow Chickpeas
- Take Chopped green chillies/ chilli flakes- 1/2 teaspoon or to taste
- Prepare 1.5 teaspoon Chat masala
- Prepare 1/4 teaspoon chopped onions
- Make ready Black salt as required
- Take For Garnishing:
- Get Chopped Cucumber -to taste
- Get to taste Chopped green chillies
- Prepare to taste Chopped onions
- Take Tamarind chutney as required
Instructions to make Dhakaiya Bhelpuri/ঢাকাইয়া ভেলপুরি/Bangladeshi Bhelpuri Recipe:
- For the Puri: In a bowl, put the flour,salt, baking soda and 1 teaspoon oil and mix them properly. Now mix half boiled water to make a dough.
- Knead this dough well for about 10 minutes continuously. It will be easier to knead it on your kitchen platform rather than the bowl. You can use both your hands and muscle power to get the flour mixture into a consistency of a smooth dough. The dough should not be super stiff. It should be firm, yet smooth and pliable.
- The kneading helps the dough develop the gluten and the warmth of your hand helps it get softer. This gluten will help the puri’s puff in the oil and turn crisp as well.
- Also note, the dough should not be soft, it should be medium tight and not hard. Hence kneading well helps give that smooth finish.
- Now cover the dough either in a box with a lid or invert a bowl over it. This helps the dough to sweat and form its gluten and softness. Allow the dough to rest for at least 30 minutes.
- Once the dough is well rested for 30 minutes, knead the dough once again for another 2 minutes.Once kneaded, we will now use a medium large cookie cutter to cut the puri.
- Divide the dough in small portions. Take one portion out and keep the rest covered. Preheat the oil for deep frying the puri.Keep adding one puri at a time into the preheat oil and fry the puri on low to medium heat (not high heat), until they puff and turn golden brown on both sides.
- Drain the puri once they turn golden brown on absorbent paper.Continue the same process for the remaining portions of the dough.
- For filling preparation: Take a large mixing bowl.Put the boils yellow chickpeas into it.Put some chat masala, chili flakes, chopped onions,black salt as required and give them a nice mix.
- For preparing Dhakaiya Bhelpuri: take a Puri and fill it with some filling mixture.Fill all the other puries with this same process. Spread some chopped onions,chopped green chillies, chopped Cucumber and tamarind chutney top of the puries.
- Dhakaiya Bhelpuri is ready to serve.Enjoy it.
So that’s going to wrap it up with this exceptional food dhakaiya bhelpuri/ঢাকাইয়া ভেলপুরি/bangladeshi bhelpuri recipe recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
