A crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
Prep10 min
Cook5 min
Servings4
Serving size: 1 serving
184cal
10gprotein
27gcarbs
5g
Ingredients
1 cup Urad Dal Badi (Sun-dried lentil dumplings)
0.5 cup Mustard Oil (For frying)
1 medium Onion (Finely chopped)
4 cloves Garlic Cloves (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
0.5 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Chopped, for garnish (optional))
Instructions
1
Fry the Badi
Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
Crispy badi chura with aromatic aloo chokha - a quick to make, soul-satisfying combo!
This bihari dish is perfect for lunch. With 364.72 calories and 13g of protein per serving, it's a low-fat, high-fiber, low-cholesterol, gut-friendly, low-calorie option for your meal plan.
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Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2
Crush the Badi
Once the fried badi are completely cool, transfer them to a mortar and pestle.
Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3
Combine the Ingredients
In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
Mix everything thoroughly with a spoon or your hands until well combined.
4
Garnish and Serve
Garnish with freshly chopped coriander leaves, if using.
Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.
