Bedai is a crispy puri stuffed with spicy urad dal filling and served along with Mathura ke Dubki wale Aloo. A match made in heaven and is a perfect indulgence for breakfast or brunch.
A very popular food from the north of India and especially a common breakfast served in Mathura and Agra. As said it is served with Mathura ke Dubki wale Aloo which is a lip-smacking no onion no garlic potato gravy. At times it is also combined with khata meetha kadu ki subzi. I.e. Sweet & Sour vegetable made using pumpkin.
A good way to eat the leftover puris is with your morning tea. A perfect breakfast.
Making bedai or writing this post makes me nostalgic. Have many fond memories associated with it. It used to be our everyday breakfast when we use to go to Mathura and our Kul Devi during summer vacations.
My mom always makes it on special occasions and especially during pitru paksha i.e. Shradh. Sada puri, missi puri along with this Bedai is a must at our home.
What is Bedai?
As said it is stuffed puri. I.e. Urad Dal (Split Black Gram) is soaked and then grounded to a coarse texture. Spices are added to this mixture. This stuffing is then filled in puri’s made using whole wheat flour and deep-fried.
What is Bedmi?
Many relate to Bedai and Bedmi as the same but there is a little different here. For Bedmi, the dough is needed along with the dal and spices. Puris are then rolled and fried. It is also called Dal Puri.
I can say that making bedmi would be a little easier for a beginner or for those who struggle to make stuff paratha or puri. Also, bedmi would take less time to make as compared to Bedai.
Few point to remember while making Bedai
- The dal should be soaked nicely and coarsely grounded.
- The dough for the puri should not be too stiff. Always for any filling either it be paratha or puri, the dough should be semi-soft.
- One should be able to stretch the dough by hand when you do the filling.
- For the filling, one can either first roll it out using a rolling pin or simply use your hand to spread the dough.
- Fill the dough sufficiently. If you fill it very little, you will not have the taste and if you fill it too much, it might ooze out.
- When rolling, roll it lightly and in one go. If you go very slowly chances are that you will roll it unevenly. Due to this the stuffing will not spread evenly and the puris will not puff.
- For frying, the oil should be medium hot. If the oil is too hot the puris will burn.
- The frying should be done on slow to medium. If you do it fast they would not cook properly from the inside and would not be crispy either.
- Do not roll all the puris together. As it takes time to cook, make only a batch and while one batch is fried, roll the second set of puris.
- Do not fry too many in one go. A batch of 2-3 puris (depending on your wok size) at once will help them to puff and cook properly.
- Once fried, remove this in a colander. Any excess oil which might have gone into the puris will be drained.
Shelf life of Bedai
These puris have a shelf life of at least 2 days at room temperature as they are slow-cooked. However, it tastes best when hot and fresh.
Check out this small video on how to puff up a puri
So here goes the recipe of Bedai (Urad Dal Stuffed Crispy Puri)
Bedai (Urad Dal Stuffed Crispy Puri)
For the puri dough
- 2 cup wheat flour
- 1 teaspoon Cumin seeds -Jeera
- 1 tablespoon oil
- Salt to taste
- Water as required
For the stuffing
- ¼ cup urad dal washed and soaked for 5-6 hrs.
- 1 teaspoon Cumin Seeds -Jeera
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Red chilli powder -Optional
- 1 tablespoon Oil
- Oil for frying
- In a wide bowl add in the flour, cumin seeds, oil and salt.2 cup wheat flour, 1 tablespoon oil, Salt to taste, 1 teaspoon Cumin seeds
- Give it a quick mix.
- Knead it into a semi-soft dough using water.Water as required
- Let the dough rest for 1 -2 hrs.
Preparing the Urad Dal Mixture
- The dal should be nicely soaked for 5-6 hours.
- Once soaked give it a quick rinse and drain all the water.
- Grind the urad dal coarsely.¼ cup urad dal washed and soaked for 5-6 hrs.
- In a kadai or pan, take 1 tablespoon oil.1 tablespoon Oil
- Once hot add in the cumin seeds.1 teaspoon Cumin Seeds
- Once Jeera crackles add the grounded urad dal.½ teaspoon Garam Masala Powder, ½ teaspoon Red chilli powder
- Now add the garam masala and red chilly powder.
- Mix it and let the stuffing cook on slow stirring continuously.
- The stuffing should be cooked until all the water evaporates and the mixture is dry. It would take 8-10 minutes.
- Let the mixture cool.
- Divide the dough into equal-sized balls around 1 inch in diameter.
- Take 1 ball and start pressing it and making a hole in the centre.
- Alternatively one can roll it too to around a 2.5-inch disc.
- Add around 1.5 tablespoons of stuffing in it.
- Grab the sides of the dough and grab all to center.
- Seal it.
- With the help of a little oil, roll the puris lightly to around a 3-4 inch circular disc.
- Do this for the remaining. Do not make all at one go. Make enough for 1 batch which would be generally 2 or 3 max.
- In a wok add oil and let it heat up.Oil for frying
- Once the oil is medium hot, start frying the puris. To check if the oil is medium hot, add a small pinch of dough into the oil. The dough should come up in 10-15 seconds.
- Now slowly slide in the puri in hot oil.
- Once the puri starts coming up, gently press it with the back of your frying spoon. This helps in puffing the puris. (Check the video above)
- Once it has puffed up, flip and let it cook on the other side.
- Some puri’s do not puff. So once the underside is cooked, flip and cook on the other side.
- Cook it until it is golden brown on the underside as well.
- Once cooked remove it on an absorbent paper or a strainer.
- Serve it with Mathura ke Dubke wale Aloo
- Read the section above for Tips and Tricks
- Leftover Stuffing can be used to make parathas.
This post was first published on 10th September 2013. The recipe remains the same, Today, 3rd September, I am updating the contents, adding more instructions and images on how to roll and make puris and stuffing for a better viewer experience.
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