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Home / Recipes / Biri Chop (Urad dal bonda from Odisha )

Photo of Biri Chop (Urad dal bonda from Odisha ) by sweta biswal at BetterButter

Biri Chop (Urad dal bonda from Odisha )

sweta biswal
0 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Biri Chop (Urad dal bonda from Odisha ) RECIPE

This delightful snack consists of a yummy stuffing of spiced potatoes and a crispy outer layer of lentil paste!

Recipe Tags

  • Veg
  • Everyday
  • Orissa
  • Snacks
  • Egg Free

Ingredients Serving: 5

  1. 1 small cup dehusked black lentil
  2. 2-3 tsp semolina
  3. 5-6 crushed peppercorns
  4. A pinch of baking powder
  5. Few chopped green chillis
  6. salt to taste
  7. oil to deep fry
  8. 2-3 medium sized potatoes ( boiled and peeled )
  9. 1 tsp grated garlic
  10. 1 tsp grated ginger
  11. 1 medium sized onion ( finely chopped )
  12. A pinch of mustard and cumin seeds for tempering
  13. 1/2 tsp chilli powder
  14. 1/5 tsp turmeric
  15. 2-3 tsp chopped cilantro
  16. Fried peanuts/boiled yellow peas/green peas
  17. 2-3 tbsp chopped coconut pieces
  18. 3-4 tsp oil for the tempering


  1. Wash and soak the lentils for 3-4 hours. Grind into a smooth thick paste in a mixer/grinder and keep aside for 3-4 hours to allow fermentation.
  2. Just before frying, add the semolina, peppercorn, baking powder and salt to the batter, and mix well. Add water if required to get the correct consistency. On dipping the balls, the batter should form a layer of 1-2 mm thickness.
  3. Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.
  4. Add the mashed potato along with chilli powder, salt and turmeric. Fry for 2-3 mins. Now add the fried peanuts/boiled peas, coconut pieces and chopped coriander. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch
  5. Make small balls out of the above mixture.
  6. Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.
  7. Dip the potato balls in the batter and add to the wok few at a time. Fry on all sides.
  8. Serve hot with ghuguni/chutney/ketchup.

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Sasmita Mohanty
Sasmita Mohanty   Nov-25-2017


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