Paush Bade Utsav: The Season To Feast On Fritters

Amid the dipping temperatures, Jaipurites are simply enjoying paush bade.The dish paush bada, which hails from the pink city of Jaipur, is well-known. These deep-fried fritters are typically eaten in the winter. Due to its anti-cold qualities, paush vada is made especially and enjoyed in the chilly months of December and January. Paush Khicha/Khichdi is served hot with these Paush vadas. The ingredients for this wintertime snack, Paush Bade (posh bada), are black-eyed beans and yellow lentils. 

As per the Hindu calendar, Pausha, Paush, or Posh Maas is the tenth month of the year, During this time winters can be extremely cold and this month is the tenth of the year that corresponds to December and January in the Gregorian calendar. Paush, the ninth month of the year, which starts with the full new moon in the month of December. . Worshiping the Sun God during the month of Paush is significant since the weather cools off during this time. 

Since the days of the kings and queens, Rajasthan has been the country of royals, and Jaipur, the state capital, has upheld all the customs. 'Paush Bada Utsav' has been organised and celebrated in Jaipur since ancient times. All the religious people would congregate at neighbourhood temples at that time to celebrate Paush Bada Utsav and sing devotional songs (bhajans) while offering the gods Paush Bade (Lobia and Moong Dal Pakode/Pakodi), also known as fritters. However, you might still come across the festivity in various areas of the city. 

Every year, this celebration is held in temples and other revered locations where devotees can make the prasad themselves. For this, donations are collected from devotees and majority of Hindu temples offer posh vadas as a bhog (offering) to the gods, after which the prasad is distributed to all the worshippers. A Paush Bada Utsav is held in Jaipur every other day during the Paush month, giving people a chance to savor these steaming hot bade. 

The traditional ingredients for these paush vadas are equal parts chawli beans or lobia, green or yellow moong dal. Lentils are rinsed before being soaked overnight. After another wash, they are combined with ginger, green chilies, and a smooth paste. For an added texture more akin to lentils, some people like to grind it coarsely. Here’s how to enjoy making them at your home.  


½ cup split yellow lentils (dhuli moong dal) 

½ cup black eyed beans (lobia/chauli) 

2 green chillies, roughly chopped 

1 inch piece of ginger  

Pinch of asafetida 

1 tsp red chilli powder  

¼ tsp red Kashmiri chilli powder  

8 –10 black peppercorns  

6 cloves, roughly crushed  

1 tsp coriander seeds 

1 tsp fennel seeds  

1 tsp cumin seeds  

Salt to taste 

1 tbsp chopped coriander leaves 

Vegetable oil for deep frying 


Black-eyed beans and split yellow lentils should both be thoroughly rinsed before soaking for 6 to 8 hours or overnight. Drain the water and rinse well once more the next morning. 

Green chilies, ginger, lobia (black-eyed beans), and dhuli moong dal should all be added to a grinder jar. Make a thick, smooth paste by grinding. For a smooth mixing, scrape the sides once or twice. If necessary, add 1-2 tbsp of water. If you choose, you can keep it coarse. To a large mixing bowl, transfer the lentil paste. 

It should be thoroughly whisked until the batter is frothy and light. This step is an important one. Now add asafoetida, red chilli powder, garam masala powder, roughly ground peppercorns, fennel seeds, cumin seeds, and roughly ground coriander seeds, salt, and chopped coriander leaves. Mix everything thoroughly. The vada batter is prepared. Set it apart. 

In a deep skillet, heat enough oil over medium heat. Pour a drop of batter into the oil to see if it's hot. The batter should sizzle and float to the surface when the oil is ready, but it shouldn't change colour right away. 

Once the oil is hot, dip a spoon in the water, and when the batter is ready, drop it into the pan one at a time while using a wet spoon or wet fingers. Do not overcrowd the skiller; only make enough vadas to cover the surface of the vessel. On a medium heat, deep-fry them from both sides until they are crisp and golden brown. Serve the posh vadas hot and crispy with the coriander chutney.