Bedai (Urad Dal Stuffed Crispy Puri)
Bedai is a crispy puri stuffed with spicy urad dal filling, served along with Mathura ke Dubki wale Aloo for breakfast or lunch.
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Servings: 12 Puris
Ingredients
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
Instructions
Preparing dough
- 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.
Rolling Bedai
- 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.
Frying Bedai
- 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
Notes
- Read the section above for Tips and Tricks
- Leftover Stuffing can be used to make parathas.
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