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

1. 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.
2. Grind urad dal and saunf separately.

Note: You may use this food processor to grind.

3. 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.
4. Put a deep saucepan on medium heat with oil in it.
5. When oil heats up, add bay leaf, cloves, cinnamon stick, black pepper corns and cumin seeds into it.
6. 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.
7. 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.
8. Cook for 5 to 7 minutes or until the gravy gets cooked nicely. Add some more water if consistency is too thick.
9. Turn off the heat and stir in ground green coriander paste. Mix well.
10. Put a kadhai on low-medium heat with enough oil in it for deep frying.
11. 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.
12. 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.
13. Fry from both sides flipping over until golden brown and then drain out on a plate lined with paper towels to remove excessive oil.
14. Reheat the potato curry if required and transfer into a serving bowl.
15. Garnish with chopped fresh coriander leaves and chopped green chilies. Serve hot bedai with spicy sabzi.

Preparation Time: 60 minutes

Serves: 2

Cook’s Tip:

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.