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Khasta Bedai in a wooden basket
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5 from 1 vote

Khasta Bedai: Urad Dal Stuffed Crispy Kachori

Crispy stuffed Bedai with Dubki Wale Aloo ki Subzi combinationis nothing but bliss for a breakfast or brunch. Bedai is a fried kachori madewith whole wheat flour and stuffed with a flavorful filling of urad dal knownas ‘Pitthi’, served with spicy potato curry. Bedai and Dubki Wale Aloo is avery popular street food of Agra-Mathura parts of Uttar Pradesh.
Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
Course: Bread, Breakfast, Entree, Main Course
Cuisine: Indian
Diet: Hindu, Vegetarian
Keyword: Crispy Kachori, Khasta Bedai
Servings: 7
Calories: 235kcal


  • Wok


For Dal/Lentil Filling:


    • 3/4 cup Split Urad lentil Black Gram skinned
    • 1 cup Water Pani: 8 fl. Oz. (for soaking lentil)


    For Crust/Dough:


      For deep-frying

      • 2 cup Oil Tel: 500ml/ 16 fl. Oz.


      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.
        lentils being dry roasted for bedai stuffing
      • Grind dehydrated lentils to a coarse powder and transfer to a bowl.
        grinding lentils for kachori stuffing
      • 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.
        spices being mixed to ground lentil to make khasta bedai filling

      How to prepare the dough:

      • In a large bowl, add the whole wheat flour, semolina, all-purpose flour, salt, and mix well.
        Flours being mixed to make kachori
      • Add oil and mix well with the flour for a few minutes.
        Mixing oil and making dough for bedai
      • Now start adding water in small increments and knead into a semi-soft smooth dough.
        Adding water to make soft 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.
        kneaded smooth dough for khesta bedai

      How to fill and roll Bedai:

      • Divide dough into 20-21equal small balls.
        dough divided into small bowl for making kachori
      • 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.
        small filling balls for rolling stuffed kachori
      • 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.
        Putting stiffing ball inside dough
      • 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.
        Small dough balls being rolled into Kachori

      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.
        Oil being heated to the right temperature
      • 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.
        starting to deep fry bedai
      • Flip the puffed Bedai gently and cook the other side. in oil till both sides are light brown.
        Flipping bedai during the frying process
      • 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.
        Freshly fried bedai
      • Serve hot Bedai with Dubki Wale Aloo.



      “Tip: 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. I like to line my cookie sheet with a kitchen paper towel for easy clean-up.”


      Calories: 235kcal | Carbohydrates: 38g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 258mg | Potassium: 132mg | Fiber: 8g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg