Crispy stuffed Khasta Bedai with Dubki Wale Aloo ki Subzi combination is nothing but bliss for breakfast or brunch. Bedai is a fried kachori made with whole wheat flour and stuffed with a flavorful filling of urad dal known as ‘Pitthi’, served with spicy potato curry. Bedai and Dubki Wale Aloo is a very popular street food of Agra-Mathura parts of Uttar Pradesh.
You will find Bedai with spicy potato curry in every nook and corner at sweet shops (Halwai), restaurants, or street vendors during the first half of the day as this is not available in the evening. This popular breakfast from Agra is a must-try for all the connoisseurs out there. Crispy stuffed kachori paired with Dubki Wale Aloo will surely win your heart in a heartbeat.
What is Bedai?
Bedai is a kachori, stuffed with a flavorful stuffing of lentil. Stuffing or filling is made of Urad Dal (skinned black gram lentil). Then this stuffed and rolled kachori is fried on moderate heat till crisp and golden brown. This urad dal stuffed crispy kachori is served with spicy potato curry but some prefer it with sweet and sour pumpkin curry (Khatta-Meetha Kaddu). Whatever you served it with, perfectly balanced flavor and texture that is so addictive that you wouldn’t be able to stop at one helping.
If you have not tried this famous street food of Agra and are curious to know, how does it taste? Then use this step-by-step recipe, to make the best Bedai. This recipe will help you to make authentic Agra-style Bedai which you can serve with Dubki Wale Aloo ki subji or Khatta-Meetha Kaddu. I have already shared recipes for Dubki Wale Aloo and Khatta Meetha Kaddu on the blog.
Bedai or Bedmi Puri?
Bedai is also known as 'Urad Dal Kachori' is filled with spicy and flavorful Urad Dal stuffing and then deep-fried until crispy and golden brown from both sides. Whereas Bedmi Puri also known as ‘Dal Puri’ are where soaked and ground lentils with spices are mixed with flour to make the dough. This Puri dough is then rolled into thick Puris and fried until it turns crispy and golden brown from both sides. This method is less labor-intensive compared to the former method where the Urad Dal filling needs to be stuffed and rolled.
If you are in the Agra-Mathura region you will always find Bedai which are stuffed with Urad Dal mixture and not mixed in the dough. But if you are in the Delhi region you will most likely encounter Bedmi Puris done using the later technique by mixing ground Urad Dal mixture with flour along with some spices.
Tips to remember while making Bedai?
- Dry roast lentils on low heat, it will take 10-12 minutes. High heat will change the color and make lentils too brown.
- Grind the lentils into a coarse powder, don’t grind it too fine.
- Use 1.25 times water by volume to soak ground lentils at first. Add additional water in small increments only if soaked lentils feel a bit dry.
- Add at least 2-3 tablespoons of Rava/Suji for every cup of whole wheat flour. Rava helps to make Bedai crispy.
- The dough for the crust should be semi-soft, not stiff. Semi-soft dough makes it easy to roll without tearing up the edges of rolled Bedai.
- Oil temperature for frying Bedai should be moderate hot between 370-375 oF, not super-hot unlike what Puri required for frying.
- Use a thermometer if you are not sure about oil temperature. Using a thermometer takes away the guesswork and helps to achieve consistent results. When I need to keep a constant watch on temperature, I prefer to use this thermometer and would attach the probe to the pot using this clip.
- Set a cooling rack on top of the cookie sheet beside the frying pot. After frying, laying deep-fried Bedai on the rack will allow the Bedai to shed any excess oil and the cookie sheet will catch the oil. Further, I line my cookie sheet with a Kitchen paper towel for easy clean-up.
- This is a no onion no garlic breakfast, which makes it a great option for such occasions when you in need of a satvik food.
- It is a calorie-rich meal, which makes it an indulgent breakfast or brunch on a festive day or special occasion.
Do give this combo a try, I am sure you are going to relish it!
Khasta Bedai: Urad Dal Stuffed Crispy Kachori
Equipment
- Wok
Ingredients
For Dal/Lentil Filling:
Pantry:
- ¾ cup Split Urad lentil Black Gram skinned
- 1 cup Water Pani: 8 fl. Oz. (for soaking lentil)
Spices:
- 1 tablespoon Dry Fenugreek leaves Kasoori Methi
- 1 tablespoon Fennel seeds Kuti Saunf - Crushed
- 1 teaspoon Dry mango powder Amchur
- ½ teaspoon Red chili Powder Lal Mirch
- ½ teaspoon Carom Seeds Ajwain
- 1 teaspoon Cumin seeds Jeera
- ½ teaspoon Garam masala
- ⅛ teaspoon Asafetida Hing
- ½ teaspoon Salt Namak: adjust as per taste
For Crust/Dough:
Pantry:
- 1.5 cup Whole Wheat Flour Roti Atta: 220 grams
- ¼ cup Semolina Flour Suji/Rava: 45 grams
- ¼ cup All-Purpose Flour Maida: 32 grams
- ¼ teaspoon Salt Namak:
- 2 tablespoon Oil Tel
- 180 ml Water Pani: 6 fl. Oz.
For deep-frying
- 2 cup Oil Tel: 500ml/ 16 fl. Oz.
Instructions
How to prepare filling:
- Take ¾ cup of dry black gram lentils (dhuli urad dal), and rinse them thoroughly.
- Drain and transfer the rinsed lentils to a small skillet and dry roast on low heat until all the water evaporates and the lentil dries up thoroughly. Let the roasted and dehydrated lentils cool down completely before grinding.
- Grind dehydrated lentils to a coarse powder and transfer to a bowl.
- Add all the spices listed above under the filling category, add water, mix well and set it aside for 30 minutes or until ready to use.
How to prepare the dough:
- In a large bowl, add the whole wheat flour, semolina, all-purpose flour, salt, and mix well.
- Add oil and mix well with the flour for a few minutes.
- Now start adding water in small increments and knead into a semi-soft smooth dough.
- Cover the prepared dough and let it rest for 15- 20 minutes.
- After 15-20 minutes knead the dough one more time and make it smooth.
How to fill and roll Bedai:
- Divide dough into 20-21equal small balls.
- Similarly divide filling as well into 20-21 small balls using a tablespoon. The size of the filling balls should be approximately half of the dough balls.
- Now take one portion of dough flatten it out into a 2-to-3-inch circle, place one filling ball in the center of flattened out the dough, gather the edges of the dough to enclose the filling as shown in the picture, and make a ball again.
- Flatten the stuffed ball slightly and use a rolling pin to roll it out to about a 3–4-inch circle. Rolled out Bedai should be thicker than puri, don’t roll it out too thin. Keep the "sealed" side face down while rolling stuffed Bedai. Repeat the process with the remaining stuffed balls.
How to fry stuffed and rolled Bedai:
- Pour oil for frying in a deep kadhai, set the heat on medium, and let the oil heat up for around10-12 minutes. The Oil temperature should be between 370-375 degrees Fahrenheit not very hot unlike what we required for puris. I like to use a thermometer to keep a check on oil temperature for consistent and better results.
- Once the oil reaches to right temperature slide one rolled Bedai in the hot oil. When Bedai starts to come up, gently start pressing it with the frying spoon until it puffs up.
- Flip the puffed Bedai gently and cook the other side. in oil till both sides are light brown.
- Take the Bedai out of oil once golden brown from both sides. Bedai takes longer to fry since it needs to be fried on moderate heat.
- Serve hot Bedai with Dubki Wale Aloo.
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