Banani's Papaya and chana dal vada Shukto Recipe

Banani's Papaya and chana dal vada Shukto Recipe


2 people made this

About this recipe: Papaya/ papita/ pepe is a not so favorite vegetable of all and sundry. However, when the scorching sun beats you down; this is the veggie which you can blindly trust on. Add the creamy posto and drop in few dal nuggets. Voila, you have a mouthwatering delicacy.

banani1961 West Bengal , India


  • For posto bata/ poppy seeds paste
  • 1. Poppy seeds / posto - 25g of 2 heaped tbsps
  • 2. Water -1/2 cup or 50ml
  • 3. Ginger paste - 1 Tbsp
  • For chana dal or chholar dal vada
  • 1. 250g chana dal/ chholar dal - soaked for atleast 2 hours in 2 cups of lukewarm water
  • 2. Water - 1/2 cup or 50ml
  • 3. Kala jeera / black cumin seeds - 1 tsp
  • 4. Salt - 1tsp or as per taste
  • 5. Oil for deep frying - 4 tbsps
  • For main dish
  • 1. Papaya - 500gms cut into small cubes
  • 2. Bay leaves / tejapatta - 2 medium or large
  • 3. Milk - 1/2 cup or 50ml
  • 4. Black mustard seeds or kalo shorshe - 1 tsp
  • 5. Ghee or clarified butter - 1 tbsp
  • 6. Sugar - 1 tbsp
  • 7. Water - 1 cup or 100ml
  • 8. Salt - 1tbsp or as per taste
  • 9. Maida or refined flour - 1 Tbsp


  1. To make poppy seeds paste or posto bata
  2. Put 2 heaped tbsp of poppy seeds/ posto or 25g into a small grinder jar and add 1 tbsp ginger/ adrak paste. Dry grind first.
  3. Add water 50ml or 1/2 cup and grind again to make a fine smooth paste. Keep it aside.
  4. To make chana dal or chholar dal vada
  5. Put soaked chana dal into a grinder, add kala jeera and salt. Grind.
  6. Stop and add water cautiously and grind to make a thick batter. Caution: Batter should be thick to facilitate frying. Do not make it runny.
  7. Heat oil in a deep base kadhai or wok for deep frying. To check if oil is ready - put a small drop of batter into oil, if it sizzles and comes up quickly; oil is ready.
  8. Use your hands or spoon; and put spoonfuls of batter into oil and make small vadas or pakoras.
  9. Strain out vadas on a tissue to soak excess oil.
  10. To make the final dish
  11. Heat 2 tbsp oil in a kadhai or wok.
  12. Add the cubed papaya to the oil and sprinkle salt - 1tbsp or as per taste.
  13. Add the bay leaves and saute for 5 mins on medium flame.
  14. Add the poppy seeds- ginger paste (posto adda bata) to the contents and fry for 1/2 min.
  15. Add 50ml or 1/2 cup water, mix and cover with a lid. Let it cook on medium flame for 15 minutes or more till papaya is tender and cooked.
  16. Sprinkle sugar - 1tbsp to the dish and cook for another 5mins. Mix the sweetness.
  17. Take the 1/2 cup or 50ml milk and add 1 tbsp maida or refined flour. Mix well to avoid lumps.
  18. Once papaya is cooked; pour this milk mixture on top of the dish and switch off the flame.
  19. Keep the dish covered for 2-5mins and let the flavors blend. Serve with hot steamed rice or chapati.


1) Milk cream can be used instead of milk for a creamier taste. 2) Posto or poppy seeds can be immersed in lukewarm water for 15mins and then ground to a fine paste. 3) Papaya leaves a lot of water of its own so use its own juice to cook it. It makes the dish flavorful.

See it on my blog

Banani's Cooking Diary

Recently viewed

Reviews (0)

Write a review

Click on stars to rate