Banani's Papaya and chana dal vada Shukto 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.


    West Bengal , India
    3 people made this


    • 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

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