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4 Mins delivery
Badi Chura
Serves 4
600 mins
250 KcalA badi chura recipe belongs among the best dishes of Indian cuisine for its striking combination of spices, textures, and earthy flavours. It is served with rather countless dried lentil dumplings, or what they call "Badi," crushed and mixed with several ingredients, making up for a savoury and fulfilling meal. Crunchiness and depth of flavour in the crumbled badis spread ideally with aromatic spices. This simple yet yummy badi chura recipe begins with heating oil in a pan. After the oil gets hot, add a teaspoon of mustard, cumin seeds, and a pinch of asafoetida (hing) for flavouring. Then, add finely chopped onions, garlic, and green chillies and saut them to golden brown. Add chopped tomatoes and saut till soft. Let some flavour burst with turmeric, red chilli powder, coriander powder, and garam masala. Add 5-6 dried badis crumbled into the pan and stir well to coat them with spices. If necessary, you may add a little water to soften the badis and get the flavours in place. You may even add a pinch of jaggery/sugar for a subtle sweetness that balances the spiciness. Let the mixture cook for 5-10 minutes when the badis will be tenderly well incorporated into the spices. This badi chura is best consumed with roti and rice or eaten as a snack. It's spicy, savoury, and slightly sweet, making it an excellent dish for any purpose.
Ingredients required for Badi Chura
- 1 cup moong bori
- 4 tsp mustard oil
- 0.25 cup grated coconut
- 4 peeled garlic
- 2 green chilli
- Salt
Cooking steps for Badi Chura
- 1This badi chura recipe is one of those classic, no-fuss dishes that are all about transforming simple ingredients into something spectacular. Let's start with the recipe of badi chura.
- 2Start with a cup of moong bori, those sun-dried lentil nuggets that fry up into crunchy bites of magic. Heat 4 teaspoons of mustard oil in a small kadhai or pan over medium heat, letting the oil reach its smoking point to remove any rawness before lowering the heat. Carefully drop the bori into the hot oil and stir gently as they turn a gorgeous golden brown—keep a close eye because they crisp up quickly. Once done, transfer them to a plate and let them cool to lock in that irresistible crunch.
- 3While the bori cools, grab 4 garlic cloves and 2 green chilies, crushing them into a coarse paste with a mortar and pestle or food processor. This bold paste brings the heat and flavor punch that makes badi chura shine. If you like things extra spicy, feel free to toss in an extra chili or two. Next, grate ¼ cup of fresh coconut for a subtle sweetness and creamy texture that perfectly balances the heat and crunch; frozen or dried coconut works too if you're in a pinch.
- 4Now, for the fun part: crush the fried bori into rough, chunky pieces using your hands or a rolling pin. You're aiming for texture, not powder—the irregular chunks give the dish its signature bite. In a large mixing bowl, combine the crushed bori with the garlic-chili paste, grated coconut, and a pinch of salt. Mix everything together until the flavors meld beautifully, with the fried bori soaking up the bold mustard oil and aromatic garlic paste.
- 5And just like that, Badi Chura is ready to serve.
FAQs
What is Badi Chura, and how is it prepared?
Badi Chura is a traditional North Indian dish made from crushed or crumbled "badi" (dried lentil dumplings) mixed with spices, ghee, and sometimes jaggery or yoghurt. The badi is fried or roasted until crispy and then mashed or broken into smaller pieces. The crushed badi is mixed with onions, green chillies, coriander, and spices like cumin and garam masala. It is a savoury and slightly spicy dish that can be served with roti, rice, or as a snack.
Can Badi Chura be prepared using other types of Badi?
Yes, Badi Chura can be prepared using other types of badi, depending on regional preferences or whatever is available in the region. The most commonly used type is made from urad dal (black gram), though moong dal (green gram) and chana dal (split chickpeas) are also used frequently. One can even try making badi at home or use store-bought ones. Every variety of badi will change the texture and flavour slightly, but the primary preparation method stays the same.
How to make Badi Chura healthier?
A healthier version of Badi Chura can be obtained by reducing ghee or oil for frying the badi or skipping the deep-frying process to roast the badi in a dry pan, making it crispy without too much oil. More vegetables like tomatoes, spinach, and carrots may be added to enhance the fibre and nutrients. Consider cutting down on jaggery or switching to natural sweetener honey for a lighter version.
