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Bedai
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Bedai | Dal Stuffed Pooris from Bihar

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.
Course Breakfast
Cuisine Bihar
Keyword Stuffed Pooris
By Cook Method Deep Fried
Occasion Holiday Special, Weekend Special
By Diet Kid Friendly
Dish Type Deep Fried Dishes, Indian Flatbread
Author Srivalli

Ingredients

For the Poori dough

  • 3 cups Wheat Flour
  • 1 cup Semolina / Rava
  • Ghee
  • 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
  • 1 tsp Pepper Powder
  • 1 tsp Garam Masala
  • 2 tbsp Amchur / Mango Powder
  • 1 tsp Turmeric powder
  • 2 tbsp Cooking Oil
  • 1 tbsp Cumin seeds
  • 1/2 tsp Asafoetida
  • Handful Coriander leaves

Instructions

Making the Stuffing

  • Soak Moong and Urad dal for 6 hours
  • Drain all the water out.
  • Grind ginger and chilies 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.

For the Poori Dough

  • 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.

Notes

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.
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