Bedai is a stuffed poori made with a mix of soaked moong and Urad Dal. It is fried until crispy and served with a spicy Aloo Sabji. This is a popular Indian Street Food, sold by the street vendors.
Bedai is a breakfast dish, made in the different North Indian States. Its a popular dish across Delhi, Uttar Pradesh, and Bihar. For making sure I cover all states, I decided to tag this under Bihar. Bedai is similar to the Bedmi Poori, the masala I have used here is different from the lentil stuffed pooris I have already made. One version of Bedmi Poori has a spicy masala added to Urad dal and the other one with different masala.
This Bedai is stuffed with a mix of Yellow Split Moong Dal and Urad dal along with spices. Bedai is normally served with Aloo Sabzi for breakfast.
When it came to selecting B under Indian Flatbread, I had Biraiee roti, Bakarkhani, Bajra Methi Poori, Bili Holige, Besanacha dhirada, I wanted to record all these for later use.
I adapted this from here and the author suggested a slightly different style of Aloo Sabji, I went with the regular one.
A to Z Indian Flatbreads:
PIN this for Later!
Step By Step Pictures for making Bedai
Bedai | Dal Stuffed Pooris from Bihar
For the Poori dough
- 3 cups Wheat Flour
- 1 cup Semolina / Rava
- Salt to taste
- Water to make the dough
- Cooking Oil for Deep frying
For the Dal Stuffing
- 1.5 cup Split Moong Dal
- 1.5 cup Urad Dal
- 1 no Green Chilli
- 1 inch Ginger
- Salt to taste
- 1 tbsp Cumin Powder
- 1 tsp Dry Red Chilli crushed
- 2 tbsp Amchur / Mango Powder
- 1 tsp Pepper Powder
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder
- 2 tbsp Cooking Oil
- 1 tbsp Cumin Seeds
- 1/2 tsp Asafoetida
- Handful Coriander Leaves
Making the Stuffing
- Soak Moong and Urad dal for 6 hours
- Drain all the water out.
- Grind ginger and chillies in a mixer jar
- Add the drained dal and grind coarsely.
- Heat a nonstick pan with oil, add cumin, hing.
- Then add the ground paste.
- Add the salt, all the dry spices powders
- Cook for 5 minutes as you stir so that water evaporates and the dal is cooked.
- Allow to cool and make into equal balls.
- Cover and set the balls aside.
Making the dough for poori:
- Mix all the dry ingredients and ghee.
- Slowly add water and knead to a soft dough.
- Keep it covered until you are ready to make the pooris.
Making the Bedai poori:
- Divide the dough in equal balls, slightly bigger than that of stuffing.
- Press on the sides and place the stuffing in the center and cover on all sides.
- Dust well with dry flour and gently roll out into 3 to 4 diameter circles.
- Heat a kadai with oil for deep frying.
- When the oil is hot, gently slide in the pooris and press on top.
- When the poori puffs up, gently flip to the other side and let it cook.
- Drain on a kitchen towel.
- Continue with the rest of the dough.
- Serve it with hot Bedai with potato sabji
Serving Suggestions: This can be served with green chutney or tamarind chutney.
I only made with 1 cup of Wheat flour and adjusted all the spices as required. I have given the original recipe that serves about 25-28 medium sized pooris.