Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
10 MINS delivery
Badi Chura
Serves 4
600 mins
250 Kcal
A 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.