Bedmi puri

Dishoom p. ███

These crispy deep-fried breads are stuffed with a heavily spiced lentil mix — an extra flavour to enjoy as you scoop up your curry. The best examples in Bombay can be found at Pancham Poori-walla just outside Victoria Terminus, but the dish originated in Agra in the north of India, where it’s often eaten for breakfast. Allow time to soak the urad daal before you start cooking. You need to work quickly with puri dough, as it can become quite crumbly. Keep the dough you aren’t working with covered with lightly oiled cling film to prevent it drying.