Rajasthani Paush Bada | Vada | Posh Bada
Rajasthani Paush Bada are delicious and crunchy snacks made during winters or the Hindu Paush Month, using different lentils, spinach and a few spices.
Servings: 10 people
Ingredients
- ¾ Cup Split Green Moong Dal/Yellow Moong Dal
- ½ Cup Whole Moth ki Dal/Moth Bean/Turkish Gram/Dew Bean (one can use split too)
- ¼ Cup Lobia/Chawali/Black-eyed Pea
- 2-3 green chillies finely chopped
- 1 inch ginger finely chopped
- 2 cup Spinach/Palak chopped
- Red Chilli Powder to taste
- Salt
- ¼ teaspoon Baking Soda (** See Notes)
- Oil for Deep frying
To roughly grind in mortar or pestle
- 2 teaspoon Coriander Seeds /Akha Dhania
- 2 teaspoon Peppercorns/Kali Mirch
- 1.5 teaspoon Cumin seeds/Jeera
- 5-6 Cloves/Long
- 2.5 teaspoon Fennel Seeds/Saunf
Instructions
- Wash and soak the Green Moong Dal, Moth ki Dal, and Black-eyed Pea for 5-6 hours or overnight.¾ Cup Split Green Moong Dal/Yellow Moong Dal, ½ Cup Whole Moth ki Dal/Moth Bean/Turkish Gram/Dew Bean, ¼ Cup Lobia/Chawali/Black-eyed Pea
- When ready, drain the water and give the dal’s again a nice rinse.
- Drain the water and grind it along with ginger to a coarse paste. Do not add any extra water; add only a teaspoon at a time if required at all.
- Crush the spices i.e. Coriander seeds, peppercorns, cumin seeds, Cloves and Fennel Seeds coarsely using Mortar and pestle or using a rolling pin.2 teaspoon Coriander Seeds /Akha Dhania, 2 teaspoon Peppercorns/Kali Mirch, 1.5 teaspoon Cumin seeds/Jeera, 5-6 Cloves/Long, 2.5 teaspoon Fennel Seeds/Saunf
- Add these spices in the dal mix.
- Add in the red chilli powder, green chillies, ginger, and salt, and mix it nicely for a minute or so.2-3 green chillies, 1 inch ginger, Red Chilli, Salt
- Now add in the chopped Spinach and baking soda and mix again.2 cup Spinach/Palak, ¼ teaspoon Baking Soda
- Heat oil in a deep pan or a wok.Oil for Deep frying
- Test the oil by dropping a small portion of the mixture. It should come up immediately.
- Once the oil is hot, Take a spoon full of mixture in your hand and slide it into the hot oil using your fingers and sliding it with the help of your thumb.
- Deep fry this on a medium stove. Frying on medium is essential, or else it will not be cooked in the center.
- Fry until golden brown on all sides, turning in between.
- Remove it on absorbent paper.
- Serve it hot with chutney of your choice.
Notes
- 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
- Do not add water while grinding the dal. If needed, just add a teaspoon at a time.
- If at all the batter does not whole while frying add some gram flour.
- The dals can be sourced from Asian shops if staying outside India.
- For Gluten Free Version, make sure you use Gluten Free Baking Soda
