Bedai (Dal Puri’s)

Bachpan aur aapke des (gao/village) …we call gao as des…..ka swad…Simply love it……..My mother use to make it on some occasions and generally on Sarad………Simply yummy……Also when we use to go to our Kul Devi, this is served as a breakfast early morning……….And I bet you cannot have just one…….you simply go on eating it with the super tasty aloo saag……….simply love it……

Bedai

Ingredients

¼ cup udad dal washed and soaked for 5-6 hrs.
2 Cup wheat flour
Oil 1 Tablespoon
Salt
Ajmain (Caroom seeds)
Jeera (Cumin seeds)
Haldi (Turmeric)
Garam Masala
Oil for frying

Preparation (Step by Step pictures down)

  1. Knead the dough with 1 tablespoon oil, 1 tsp ajmain, salt. It should not be too stiff. 
  2. Let it rest for 1 -2 hrs.
  3. Grind the udad dal coarsely.
  4. In a kadai or pan, take 1 tablespoon oil, add 1 tsp jeera, 1tsp turmeric and   udad dal. now add 1-2 tsp garam masala, 1 tsp salt.
  5.  Cook on slow flame till all the water evaporates and the dal is done. It should be  dry.
  6.   Let the mixture cool.
  7.   Divide the dough into equal sized balls around 1 inch in diameter. 
  8.   Take 1 ball and start pressing it and making a hole in center and add the stuffing into   it. (Or alternatively Roll out a 2 inch puri and add the stuffing into it.) Seal it and      again roll into 2 inch size puri.
  9.   While rolling the puri be careful not too apply too much pressure or the dough will    crack and all the stuffing will come out. It should be thick puri.
  10.    Fry on medium to slow flame from both sides.
  11.  Serve it with hot and spicy Aloo Saag.

 

 

Check out different types of Paratha’s and Puri’s by clicking here

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