I learned this particular recipe from my Lila Khakee (my aunt), and it has been a family favorite for years. The recipe itself is simple, but time consuming because it takes FOREVER to cook the filling. This is one of those recipes you make on a lazy Sunday afternoon so you don’t have to make it again for a while. And bonus–you can freeze the balls of filling and defrost them when you feel like a fresh piece of vedimi.
The flatbread is made from a basic puri bread base and is incredibly quick to throw together, ready in less than five minutes.
The pulse of choice is cooked with water in a pressure cooker, mashed into a paste, sweetened and seasoned,
cooled, and rolled into balls for the filling.
The puri dough is then rolled out,
wrapped around the sweet ball of filling like dumpling,
rolled out again,
and cooked on griddle.
Before storing, the bread is always brushed with ghee. This helps keep the bread moist for storage.
Recipe: Trivedi Family Vedimi / Puran Puri Recipe
Summary: A sweetened-pulse-stuffed flatbread from the Indian state of Gujarat
- 2 cups of toor dal (split pigeon peas)
- water as needed to cook dal
- 2 cups granulated sugar
- 1 TB elichi (ground green cardamom)
- 1 TB dessicated coconut
- 1 TB sesame seeds
- 1 TB poppy seeds Roti bread
- 1 cup chapati wheat flour
- 1 TB vegetable oil
- water as needed to bring dough together
- Cook the toor dal in the pressure cooker with water. When cooked, smash the toor dal with a potato masher into a paste.
- Add the sugar to the toor dal paste and cook on low heat until the mixture thickens.
- Stir in the remaining ingredients, then place the paste in the fridge to cool.
- Once cool, roll balls of the filling roughly the size of a small lime, and set aside while you make the roti dough. Roti:
- place the chapati flour, oil, and a tablespoon or two of water in a bowl. Knead the mixture together.
- You want to end up with a fairly moist dough, but not a sticky dough, so add more water if needed to acheive desired consistency.
- Create balls of dough roughly half the size of the vedimi filling balls.
- Using more flour and a skinny rolling pin, roll out one ball of roti dough into a thin round, roughly 4-5 inches in diameter.
- Place one vedimi filling ball in the center of the rolled out roti. Pinch the dough closed on top of the filling so it looks like an Asian dumpling.
- Add more flour and roll out the roti to the same original size, 4-5 inches in diameter.
- Add to a hot griddle and flip three times, just barely cooking the bread. Place on a plate and brush with hot ghee before serving or storing.
*You can freeze the vedimi filling balls in advance and defrost them whenever you need them. Will last around 3 months in the freezer.
Diet type: Vegetarian
Meal type: dessert
Culinary tradition: Indian (Marathi Cuisine)
My rating:5 stars: ★★★★★
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