🔥 Rough, Raw, and Full of Fire
You won’t find it in cookbooks.
You won’t see it plated with garnishes.
But sit at an Odia dining floor with pakhala bhata, and you’ll always see a small side of Badi Chura —
coarsely crushed, pungent with garlic and mustard oil, and hot enough to bring tears (of joy).
It’s food you make without gas.
Food you mash, mix, and remember.
🛒 What You’ll Need (Serves 2–3):
6–8 urad dal badis (store-bought or homemade)
2–3 garlic cloves
1–2 green chilies
1–2 tbsp mustard oil (raw)
Salt to taste
Optional: 1 tsp chopped onion or coriander
🥄 How to Make It – Smash, Mix, Serve
1. Roast the Badi
Dry roast badis on a tawa or pan until crisp and golden.
Traditionally, they’re sun-dried and pan-roasted.
2. Smash the Flavors
Using a silbatta, mortar-pestle, or just your hands —
crush roasted badis, garlic, and chilies into a coarse mix.
3. Add the Kick
Mix in mustard oil and salt.
Optional: Add chopped onion or coriander if you like.
4. Serve With Everything
Pairs best with pakhala, hot rice, or dal.
Add to your thali for texture and heat.
❤️ Why Badi Chura Deserves a Spot on Every Plate
No cooking needed, just roasting and crushing
Strong, smoky, and satisfying
Takes minutes, tastes like home
Because the smallest bowl sometimes carries the most power
The Pinch of Masala 