Bedai And Sabzi (Crisp Stuffed Poori with Spicy Potato Curry)

Bedai and Sabzi
Photo Credits: Ravi Talwar

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

  • Wheat flour                                                 1 cup
  • Sooji (Semolina)                                                       2 tablespoons
  • Urad dhuli dal (Husked split black lentil)                   1/4 cup

  (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

Procedure

  1. 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.
  2. 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

  1. Put a deep saucepan on medium heat with oil in it.
  2. When oil heats up well add bay leaf, cloves, cinnamon stick, black pepper corns and cumin seeds into it.
  3. 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.
  4. 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.
  5. Cook for 5 to 7 minutes or until the gravy gets cooked nicely add some more water if consistency is too thick.
  6. Turn off heat and stir in ground green coriander paste, mix well.
  7. Put a wok (kadahi) on low medium heat with oil in it for deep frying.
  8. 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.
  9. 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.
  10. Deep fry from both sides flipping over until golden brown and drain out on a plate lined with paper towels to remove excessive oil.
  11. Reheat the potato curry if required and when done, transfer into a serving bowl.
  12. Garnish with chopped fresh coriander leaves and chopped green chilies. Serve hot bedai with spicy potato curry.

Preparation Time: 60 minutes

Serves: 2

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