Bedmi Puri

Soak 100 g urad dal in water for 2 hours, then drain and grind to a coarse paste.

Combine the ground urad dal paste with 250 g atta flour, 20 g ghee, 10 g chili, 3 g chili powder, 3 g salt, 5 g coriander powder, 3 g cumin seeds, 3 g fennel seeds, 10 g ginger, 1 g asafoetida, 5 g mango powder, 2 g garam masala, and 2 g turmeric powder.

Add 150 g water gradually and knead into a firm dough.