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Dahi Bhalla Chole Chaat

Aug-28-2015
BetterButter Editorial
0 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Dahi Bhalla Chole Chaat RECIPE

This is a very tasty and filling street food which is full of textures and different flavours that will tingle your taste buds.

Recipe Tags

  • UP
  • Snacks

Ingredients Serving: 6

  1. Bhalla Ingredients:
  2. 1 cup of Urad dal (soaked 5-6 hours)
  3. 1 teaspoon of Carom seeds (Ajwain)
  4. 2 or 3 green chillies
  5. Water
  6. Oil
  7. Salt to taste
  8. Dahi Mixture Ingredients:
  9. 1/2 cup dahi
  10. 1/2 teaspoon jeera powder
  11. 1/2 teaspoon powdered sugar
  12. 1/2 teaspoon pepper powder
  13. Salt to taste
  14. Papdi Recipe:
  15. 2 teaspoon carom seeds (ajwain)
  16. 400 grams plain flour
  17. 1 tablespoon oil
  18. Salt according to taste
  19. Oil as required to deep fry
  20. Chole Ingredients:
  21. 400 grams white chick peas (cooked)
  22. 1/2 cup finely chopped onions (optional)
  23. 1/2 cup carrots finely chopped
  24. 1 teaspoon dry mango powder
  25. 1 teaspoon red chilli powder (optional)
  26. 1/4 teaspoon garam masala
  27. 1/2 tablespoon cumin powder
  28. 1/2 tablespoon coriander powder
  29. 1 tablespoon oil
  30. Salt to taste

Instructions

  1. Bhalla method:
  2. Grind the urad dal and green chillies together with a little water.
  3. Note that a thick consistency is required to make the bhallas, so do not add much water.
  4. Once blended, take a bowl and put in the dal mixture. Next add in the salt and ajwain and mix well.
  5. Heat oil in a pan, make small ball sizes of the mixture and deep fry them in batches.
  6. Make sure to fry these balls on both sides till are light golden brown in colour.
  7. Once they are cooked, put these balls into a bowl of water.
  8. Let them soak for 30 minutes or so then squeeze out the water and keep aside.
  9. Take a separate bowl, pour in the dahi, add in salt, pepper powder, jeera powder, and powdered sugar.
  10. Stir it well and pour this mixture on top of the bhalla just before serving.
  11. Papdi method:
  12. Take a large bowl, add in the flour,oil, ajwain, salt and water to make a firm dough.
  13. Knead this dough well, then roll small and thin rounds of about 40 mm each (1½" diameter).
  14. Heat oil on a pan over medium flame, deep fry these papdis till they are crisp and golden brown in colour.
  15. You may also store them in an air-tight container and use when required.
  16. For this dish, beautifully plate 4-5 papdis on the side of the serving plate.
  17. Chole method:
  18. Take a kadhai/pan and heat oil on medium flame, add in the onions and saute this for 1-2 minutes.
  19. Next add in the chilli powder, mango powder, coriander-cumin powder, garam masala along with 1/2 cup of water.
  20. Stir well and let this cook on medium flame for 1 to 2 minutes.
  21. Finally put in the carrot, chickpeas, salt, pepper and cook for 3 to 4 minutes or until the water dries up.
  22. Serve hot on the plate with a garnish of coriander leaves and with the bhallas and papdi on the side.

Reviews (7)  

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শংকরী পাঠক
Apr-06-2018
শংকরী পাঠক   Apr-06-2018

Too good

Pushpa Taroor
Dec-26-2017
Pushpa Taroor   Dec-26-2017

Good

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