Khasta Bedai: Urad Dal Stuffed Crispy Kachori

Name: Khasta Bedai: Urad Dal Stuffed Crispy Kachori
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 7 serving
Ingredients: ¾ cup Split Urad lentil; 1 cup water; 1 tablespoon dry fenugreek leaves; 1 tablespoon fennel seeds; 1 teaspoon dry mango powder; ½ teaspoon red chili powder; ½ teaspoon carom seeds; 1 teaspoon cumin seeds; ½ teaspoon garam masala; ⅛ teaspoon asafetida; ½ teaspoon salt; 1.5 cup whole wheat flour; ¼ cup semolina flour; ¼ cup all-purpose flour; ¼ teaspoon salt; 2 tablespoon oil; 180 ml water; 2 cup oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
1 hr
Total Time
2 hrs 30 mins
Servings
7
Calories
235 kcal
Course
Main Course, Breakfast, Bread
Cuisine
Indian

Khasta Bedai: Urad Dal Stuffed Crispy Kachori

Lara Becker

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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.

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Ingredients

Servings

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.

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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.

Notes

“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.”
“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.”

Nutrition Information

Show Details

Calories 235kcal (12%) Carbohydrates 38g (13%) Protein 10g (20%) Fat 5g (8%) Saturated Fat 1g (5%) Trans Fat 1g Sodium 258mg (11%) Potassium 132mg (4%) Fiber 8g (32%) Sugar 1g (2%) Vitamin A 51IU (1%) Vitamin C 1mg (1%) Calcium 39mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 7Serving

Amount Per Serving

Calories 235 kcal

% Daily Value*

Calories	235kcal	12%
Carbohydrates	38g	13%
Protein	10g	20%
Fat	5g	8%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Sodium	258mg	11%
Potassium	132mg	3%
Fiber	8g	32%
Sugar	1g	2%
Vitamin A	51IU	1%
Vitamin C	1mg	1%
Calcium	39mg	4%
Iron	3mg	17%