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A close up look of an open piece of crispy bedai with stuffed urad dal. In the background are some more puris

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.
5 from 3 votes
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Course: Breakfast, Brunch, Lunch
Cuisine: Indian, North Indian
Keyword: FlatBread, Fried, Puri, Stuffed
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 2 hours
Servings: 12 Puris
Author: Renu Agrawal-Dongre

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
    Preparing the dough
  • 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.
    The kneaded dough

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
    Adding Cumin in Jeera
  • Once Jeera crackles add the grounded urad dal.
    ½ teaspoon Garam Masala Powder, ½ teaspoon Red chilli powder
    Adding Urad Dal In oil
  • Now add the garam masala and red chilly powder.
    Adding spices
  • 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.
    Cooked dal mixture
  • Let the mixture cool.
    cooked dal mixture

Rolling Bedai

  • Divide the dough into equal-sized balls around 1 inch in diameter.
    Dough divided into portions
  • Take 1 ball and start pressing it and making a hole in the centre.
    Stuffing inserted in dough
  • Alternatively one can roll it too to around a 2.5-inch disc.
    Rolled out dough before stuffing
  • Add around 1.5 tablespoons of stuffing in it.
    Stuffing inserted in dough
  • Grab the sides of the dough and grab all to center.
    Sealing of dough
  • Seal it.
    Sealing of dough
  • With the help of a little oil, roll the puris lightly to around a 3-4 inch circular disc.
    Rolled out bedai
  • 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.
    Frying Bedai
  • 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)
    Puffing up Bedai
  • Once it has puffed up, flip and let it cook on the other side.
    Bedai getting fried
  • 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.
    Fried bedai
  • 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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