Crisp fried pooris stuffed with urad dhuli dal served with a spicy potato curry, Bedai and Subzi is a mouth watering North Indian specialty. A little on the spicier side, this typical breakfast can be easily made at home to relish authentic Indian whole spice flavors.
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Ingredients for Bedai
- 1 cup Wheat flour (Atta)
- 2 tablespoons Sooji (Semolina)
- 1/4 cup Urad dhuli dal, soaked for 30 minutes
- 1/2 tablespoon Coriander powder
- 1/2 teaspoon Garam Masala
- 1 tablespoon Saunf (Fennel seeds)
- 1/4 teaspoon Black pepper powder
- Pinch of Salt
- 1 tablespoon Ghee
- Cooking Oil, For deep frying
Ingredients for Sabzi
- 2 large Potatoes boiled and peeled
- 1/2 cup Coriander (Cilantro) leaves paste
- 1/2 cup Fresh Coriander (Cilantro), chopped
- 2 – 3 Green chilies, chopped
- 1 teaspoon Jeera (Cumin seeds)
- 4 – 5 Laung (Cloves)
- 4 – 6 corns Whole Black pepper
- 1 inch piece Cinnamon stick
- 1 – 2 Bay leaves
- 1 tablespoon Coriander powder
- 1/2 teaspoon Red chili powder
- 1 teaspoon Garam Masala
- 1 tablespoon Amchur (Dry mango powder)
- Pinch of Hing (Asafetida)
- Salt, to taste
- 2 tablespoon Cooking Oil
Procedure for making Bedai and Sabzi
- Combine wheat flour and sooji and add ghee. Mix well and knead to tight dough by adding as minimum water as required. Keep aside covered with a damp cloth for 15 minutes.
- Grind urad dal and saunf separately.
Note: You may use this food processor to grind.
- Now combine ground dal and saunf powder and add coriander powder, Garam Masala, black pepper powder, baking soda and a pinch of salt into it. Mix thoroughly and keep aside.
- Put a deep saucepan on medium heat with oil in it.
- When oil heats up, add bay leaf, cloves, cinnamon stick, black pepper corns and cumin seeds into it.
- Sauté for few seconds and add a pinch of hing and potatoes mashed coarsely by hands. Stir fry for a minute then add 3 cups of water into the saucepan.
- Let it boil for 2 or 3 minutes and then add red chili powder, coriander powder, Garam Masala, dry mango powder and salt to taste.
- Cook for 5 to 7 minutes or until the gravy gets cooked nicely. Add some more water if consistency is too thick.
- Turn off the heat and stir in ground green coriander paste. Mix well.
- Put a kadhai on low-medium heat with enough oil in it for deep frying.
- Knead the dough once again and divide into 8 or 10 dumplings, roll them to roundels and make small pits by pressing with your thumb.
- Stuff little amount of bedai filling in pits and cover it with dough from all around. Using a greased rolling pin and roll stuffed roundels to desired thickness on greased surface. Then slide gently into hot oil.
- Fry from both sides flipping over until golden brown and then drain out on a plate lined with paper towels to remove excessive oil.
- Reheat the potato curry if required and transfer into a serving bowl.
- Garnish with chopped fresh coriander leaves and chopped green chilies. Serve hot bedai with spicy sabzi.
Preparation Time: 60 minutes
Bedai filling may be stored for about 15 to 20 days covered in a refrigerator. But to make it storable you’ll have to roast ground urad dhuli dal in some oil and then mix spices into it.