Crisp fried pooris stuffed with roasted husked split black lentils (urad dhuli dal) accompanied with coriander, green chili, spice and potato curry, Bedai – Subzi is a mouth-watering North Indian specialty. A little on the spicier side, this typical breakfast can be easily made at home.
Ingredients for Bedai
(Soaked for 30 minutes)
- Coriander powder 1/2 tablespoon
- Garam Masala 1/2 teaspoon
- Fennel seeds 1 tablespoon
- Black pepper powder 1/4 teaspoon
- Salt Pinch
- Ghee 1 tablespoon
- Cooking Oil For deep frying
Ingredients for Subzi (Curry)
- Potatoes boiled and peeled 2 large
- Fresh Coriander leaves (Cilantro) paste 1/2 cup
(Grinded with water in food processor)
- Fresh Coriander (Cilantro), chopped 1/2 cup
- Green chilies, chopped 2 – 3
- Cumin seeds 1 teaspoon
- Cloves 4 – 5
- Whole Black pepper 4 – 6 corns
- Cinnamon stick 1 inch piece
- Bay leaves 1 – 2
- Coriander powder 1 tablespoon
- Red chili powder 1/2 teaspoon
- Garam Masala 1 teaspoon
- Amchur (Dry mango powder) 1 tablespoon
- Hing (Asafetida) Pinch
- Salt To taste
- Cooking Oil 2 tablespoon
- 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.
- Ground coarsely soaked husked split black lentil and fennel seeds separately. Then combine both and add coriander powder, Garam Masala, black pepper powder, baking soda and a pinch of salt into it. Mix thoroughly and keep aside.
Tip: This 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
- Put a deep saucepan on medium heat with oil in it.
- When oil heats up well add bay leaf, cloves, cinnamon stick, black pepper corns and cumin seeds into it.
- Sauté for few seconds and add a pinch of asafetida and potatoes mashed coarsely by hands. Stir fry for a minute then add 3 cups of water into the saucepan.
- 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.
- Cook for 5 to 7 minutes or until the gravy gets cooked nicely add some more water if consistency is too thick.
- Turn off heat and stir in ground green coriander paste, mix well.
- Put a wok (kadahi) on low medium heat with oil in it for deep frying.
- 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.
- Stuff little amount of bedai filling in pits and cover it with dough from all around. Using a greased rolling pin, roll them to thickness of 1/5 inch on greased surface and slide gently in hot oil.
- Deep fry from both sides flipping over until golden brown and drain out on a plate lined with paper towels to remove excessive oil.
- Reheat the potato curry if required and when done, transfer into a serving bowl.
- Garnish with chopped fresh coriander leaves and chopped green chilies. Serve hot bedai with spicy potato curry.
Preparation Time: 60 minutes