Allergens in Badi Chura: mustard.
Ingredients
Quantities for 4.
- 12 sun-dried badi, about 60g Urad DalOdia badi are sun-dried urad dal dumplings; buy them ready-made
- 3 tbsp Mustard Oil
- 1 small, very finely chopped Onion
- 2 cloves, peeled Garlic
- 2 Green Chilli
- 3/4 tsp Salt
- 2 tbsp, chopped Coriander Leavesoptional
- 1/2, juiced Lemonoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Chop the onion as fine as you can manage and leave it uncovered for 5 minutes so some of the raw bite blows off.
- Have a mortar and pestle or a heavy rolling pin ready. This dish is defined by texture and a blender will powder it.
Method
- Heat the mustard oil in a small kadhai over medium until it shimmers and smells sharp.
- Fry the badi, turning often, for 4 to 5 minutes until they are deep chestnut brown all over and float lightly.Keep the heat at medium. On high they blacken outside while the middle stays chalky and raw-tasting.
- Lift them out onto paper and let them cool for 5 minutes. They crisp as they cool, not in the pan.
- Pound the garlic and green chillies with 1/4 tsp of the salt into a rough, wet paste.
- Break the cooled badi into the mortar and crush to coarse gravel, leaving a few pea-sized pieces for bite.Stop while it still looks uneven. Powdered badi turns pasty once the oil goes in.
- Tip the crushed badi into a bowl with the chopped onion, the garlic-chilli paste and the remaining salt.
- Pour over 1 tbsp of the warm frying oil straight from the pan and rub everything together with your fingers.
- Squeeze in the lemon, fold through the coriander, taste for salt and serve at once alongside pakhala or plain rice.Make it minutes before eating. Left standing, the onion waters and the badi goes soft.
Storage
Eat the same day. The crunch is the whole point. Fried badi alone will keep a week in an airtight jar; crush and dress them only when you sit down.
Nutrition Good estimate
One serving of Badi Chura (56 g) is about 156 calories, or 277 calories per 100 g.
Low protein: 4 g a serving, 9% of the calories
| Per serving56 g | Per 100 g | |
|---|---|---|
| Calories | 156 kcal | 277 kcal |
| Protein | 3.7 g | 7 g |
| Carbohydrate | 12.1 g | 21 g |
| of which sugars | 1.3 g | 2 g |
| Fibre | 2.9 g | 5 g |
| Fat | 10.8 g | 19 g |
| of which saturated | 1.3 g | 2 g |
| of which unsaturated | 8.6 g | 15 g |
Nearest database match used for urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.