Paush Vada Recipe - Paush Bade (Dal Wada)

Paush vada is a very popular dish originating from the pink city of Jaipur. These are deep fried fritters are made with the mixed dals.

Recipe Source Link:https://www.mygingergarlickitchen.com/paush-vada/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Paush Vada (Fritters) //

• 1/2 cup cup split yellow lentils (dhuli moong dal)
• 1/2 cup black eyed beans (lobia/chauli)
• 2 green chillies (hari mirch), roughly chopped
• 1 inch piece or 1 tablespoon ginger (adrak)
• Pinch of asafetida (hing powder)
• 1 teaspoon red chilli powder (lal mirch powder) you can add more if required
• 1/4 teaspoon red chilli powder (lal mirch powder) you can add more if required
• 8 peppercorns (sabut kali mirch), crushed (add more if you want, it hotter
• 6 cloves (laung), roughly crushed (add more if needed)
• 1 teaspoon coriander seeds(sabut dhaniya), roughly crushed
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds (jeera)
• Salt to taste
• 1 tablespoon chopped coriander leaves
• vegetable oil for deep frying

RECIPE INSTRUCTIONS

» How to make Paush Vada/Bada Batter //

1. Rinse well dhuli moong dal (split yellow lentils) and lobia (black-eyed beans).Soak them separately for 6-8 hours or overnight. Next morning, drain water and rinse well again.
2. Add dhuli moong dal and lobia (black-eyed beans )to a grinder jar along with green chilies and ginger.
3. Grind to make a thick and smooth paste. Scrape off the sides once or twice for a smooth blending. Add 1-2 tbsp water if needed. You can also keep it coarse if you want.
4. Transfer lentils paste to a wide mixing bowl.
5. Whisk it well until batter is light and fluffy. This step is very important.
6. Add asafoetida (hing), red chili powder (lal mirch powder), garam masala powder, roughly crushed cloves (laung), roughly crushed peppercorns (kali mirch),fennel seeds (Saunf),cumin seeds (jeera) and roughly crushed coriander seeds (sabut dhaniya), salt (namak), and chopped coriander leaves (hara dhaniya).
7. Mix everything well. Vada batter is ready. Keep it aside.

» How to Fry Paush Vada //

1. Heat enough oil in a deep pan over medium heat. To check if the oil is hot, pour a drop of batter in the oil. The oil is ready if the batter sizzles and float at the surface, but it should not change its color immediately.
2. Dip a spoon in the water, and when oil is hot then using a wet spoon or wet fingers, slowly one by one drop the batter in the pan.
3. Make just enough vadas to fill the pan, do not overcrowd the pan.
4. Let them fry on medium heat, and deep-fry from both the sides till they become golden brown and crisp.
5. Drain on an absorbent paper napkin to remove the excess oil.
6. Serve hot and crispy posh vadas with coriander chutney.

RECIPE NOTES

1. You can also add some freshly chopped green fenugreek leaves or spinach leaves to the vada batter. These greens increase the nutritional value and add a nice crunch to these vadas.