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Paush Bada with 4 types of chutneys and Tea

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.
5 from 3 votes
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Course: Appetizer, Snacks
Cuisine: Indian, North Indian
Keyword: Black-Eyed Pea, Chawali, Fried, Fritters, Moong Dal, Moth Bean, Pakoda, Spinach, Winter Special Recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Soaking Time: 6 hours
Total Time: 7 hours
Servings: 6 people
Author: Renu Agrawal-Dongre



  • 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
  • 2 Cups Spinach/Palak chopped
  • Red Chilli Powder to taste
  • Salt to taste
  • A pinch of 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 of Fennel Seeds/Saunf


  • Wash and Soak the Green Moong Dal, Moth ki Dal and Lobia for 5-6 hours or overnight.
  • 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.
  • Add this spices in the dal mix.
  • Add in the red chilli powder, green chillies and salt and mix it nicely for a minute or so.
  • Now add in the chopped Spinach and baking soda and mix again.
  • Heat oil in a deep pan or a wok.
  • 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 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.


  • 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
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu