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
- 1 cup Wheat flour
- 2 tablespoons Sooji (Semolina)
- 1/4 cup Urad dhuli dal, Soaked for 30 minutes
- 1/2 tablespoon Coriander powder
- 1/2 teaspoon Garam Masala
- 1 tablespoon Fennel seeds
- 1/4 teaspoon Black pepper powder
- Pinch of Salt
- 1 tablespoon Ghee
- Cooking Oil, For deep frying
Ingredients for Subzi (Curry)
- 2 large Potatoes boiled and peeled
- 1/2 cup Fresh Coriander (Cilantro) leaves paste
- 1/2 cup Fresh Coriander (Cilantro), chopped
- 2 – 3 Green chilies, chopped
- 1 teaspoon Cumin seeds
- 4 – 5 Cloves
- 4 – 6 corns Whole Black pepper
- 1 inch piece Cinnamon stick
- 1 – 2 Bay leaves
- 1 tablespoon Coriander powder
- 1/2 teaspoon Red chili powder
- 1 teaspoon Garam Masala
- 1 tablespoon Amchur (Dry mango powder)
- Pinch of Hing (Asafetida)
- Salt, To taste
- 2 tablespoon Cooking Oil
- 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