Follow these steps for perfect results
Badi (wadi)
sundried
Onion
finely chopped
Garlic
minced
Green Chilli
finely chopped
Mustard oil
Salt
Prepare all the ingredients.
Heat mustard oil in a pan.
Shallow fry the badis until golden brown.
Turn off the heat and let the badis cool.
Alternatively, roast the badis without oil until lightly toasted.
Add chopped onion, garlic cloves, green chilies, and fried/roasted badis to a blender.
Pulse for 1-2 minutes to create a coarse mixture. (Traditionally, a mortar-pestle is used)
If the badis were roasted without oil, add mustard oil to the blender along with the other ingredients.
Serve immediately as a side dish with plain rice or pakhala, or as a snack.
Expert advice for the best results
Adjust the amount of green chilies to your desired spice level.
Roasting the badis instead of frying creates a healthier dish.
For a smoother texture, blend for a longer time, but avoid making it a paste.
Everything you need to know before you start
5 mins
Badi can be fried/roasted ahead of time.
Serve in a small bowl or as a garnish.
Serve with plain rice and dal.
Enjoy as a snack with tea.
Complements the spices in the dish.
Discover the story behind this recipe
Traditional Oriya dish often made during festivals and special occasions.
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