KITCHEN CLOCK
CHOPPING & PREP
20 min
SEASONING & REST
120 min
COOKING
35 min
TOTAL
55 min
Teekha · Very hot
NUTRITION PER SERVING
| Calories | 560 kcal |
| Protein | 14 g |
| Carbohydrates | 74 g |
| Fat | 24 g |
| Fibre | 9 g |
| Sodium | 720 mg |
Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.
SAMAAN
01Soak the urad dal for 2 hours. Drain and grind coarse with sauf, 1 tsp chilli powder and salt.
02Knead flour, 1 tbsp oil and salt into a stiff dough. Rest 15 minutes.
03Heat 2 tbsp oil, crackle jeera and hing, add tomato puree and the curry spices. Cook until oil separates.
04Add the potatoes and 3 cups water. Simmer 10 minutes, mashing a few pieces to thicken lightly.
05Make 12 balls of dough. Fill each with a little dal paste, seal and roll into a small thick puri.
06Deep fry on medium heat until puffed and crisp.
07Serve the bedai hot with the aloo curry.
SAWAAL JAWAAB
Can I make it less hot?
Leave out the Kuti Teja Mirch and use Sunder Kashmiri Mirch for colour.
Can I make plain puris instead?
Yes, but the dal filling is what makes it bedai.
