Bedai

Bedai | आगरा की प्रसिद्ध बेड़ई

Bedai or khasta bedai is a famous street food of Brij region. You can easily find bedai kachodi with aloo sabji on the stalls of Agra and Mathura. It is a fried kachori stuffed with flavorful masala of urad lentils. It is generally served with aloo ki sabji. You can also find it with kaddu ki sabji. Agra is a popular tourist destination and you cannot come back without tasting this local delicacy. This is a no onion no garlic recipe.

Bedai is made with whole wheat flour, maida and sooji and stuffed with lots of spices and urad dal. Some people add moong dal instead of urad dal. Urad dal makes it different and unique from other kachoris. Coriander powder, garam masla, red chilli powder, heeng and fennel powder make it a flavorful and spicy kachori.

Bedai is served with aloo ki sabji. You can give a variation by adding some peas or paneer. Bedmi poori can be served for breakfast, brunch or lunch. It can be prepared on festive day or for special occasion. Serve it with aloo or kasifal ki subji. It can be served with raita and chutney.

Course: Breakfast

Cuisine: Indian

Prep Time: 1 hour

Cook Time: 20 minutes

Servings: 4

Ingredients:

For stuffing-

½ cup urad dal (white and split)

1 tbsp. mustard oil

1 cup water

Salt to taste

½ tsp. red chilli powder

¾ tsp. coriander powder

¾ tsp. fennel seed powder

½ tsp. amchoor powder

¼ tsp. garam masala powder

A small pinch heeng

Oil for frying

For dough-

1 cup sooji

2 cup maida

½ cup whole wheat flour (gehun ka aata)

½ tsp. salt

½ tsp. ajwain (carom seeds)

½ tsp. kasuri methi

¼ cup oil

¼ tsp. baking powder

For aloo ki sabji-

4-5 boiled and peeled potatoes

1 green chilli

½ cup boiled peas

3 medium tomatoes

½ inch ginger

3 tbsp. mustard oil

2 bay leaves

½ tsp. jeera (cumin seeds)

A small pinch heeng

2 bay leaves

½ tsp. turmeric powder

½ tsp. coriander powder

½ tsp. red chilli powder

Salt to taste

½ tsp. amchoor powder

¼ tsp. garam masala

For paneer rogan-

2 tbsp. oil

50 gm. Paneer

½ tsp. Kashmiri red chilli powder

Fresh coriander for garnishing

Instructions:

Making of stuffing-

Grind urad dal coarsely. 

Heat 1 tbsp. mustard oil in a pan. Add grinded dal and stir. 

Add 1 cup water and cook till dal absorbs all moisture. Stir continuously to avoid lumps.

Add all spices and cook till mixture become dry. 

Turn off flame and keep aside.

Kneading Dough-

Take all flour in a mixing bowl. Add oil, salt and carom seeds. Crush kasuri methi and add. 

Add required amount of water and knead a smooth dough. Sooji absorbs water and dough will be stiff.

Cover with a lid and keep aside.

Making aloo sabji-

Make a puree of tomatoes, green chilli and ginger.

Take an iron wolk and add mustard oil. When it becomes hot, add cumin seed and heeng.

When cumin splutters, add bay leaves and puree.

Add turmeric powder, coriander powder and red chilli powder.

Sautee puree till oil starts to leave the sides of the masala. Stir in between occasionally. Add potatoes, peas and salt.

Add 2 cups water in kadhai. If required, you can add more water to adjust consistency.

Cook on low flame for 5 minutes. After that add amchoor powder and garam masala. Mix properly.

Making paneer salan-

Take oil in a pan. Add paneer cubes and fry. Add red chilli powder and pour it immediately over sabji.

You can skip paneer salan.

Aloo ki sabji is ready.

Making bedai-

Again knead and make ball. Flatten with your hand and put approx. 1 tbsp. stuffing in the centre. Seal the edges tightly.

Roll into an oval shape bedai.

Heat oil in kadhai. When oil becomes hot, drop bedai in kadhai. Slightly press with spatula to puff up.

Fry on low flame. Flip and fry from the other side. When it became golden brown from both sides, remove from oil.

Bedai is ready to serve.

Garnish aloo ki sabji with fresh coriander leaves and serve hot.

Tips:

• Moong dal can be used in place of urad dal.
• You can skip paneer salan.
• Don’t skip baking powder in the dough process.
• Fry bedai on low flame to make crispy.