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Dahi Bhalla Chaat

Dec-04-2017
Nidhi Mer
300 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Dahi Bhalla Chaat RECIPE

Dahi Bhalla is a popular snack in Delhi and Punjab

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • North Indian
  • Frying
  • Snacks

Ingredients Serving: 6

  1. Urad Dal 1/2 cup
  2. Water for soaking 1.5 cup
  3. Water for grinding 4 to 5 tablespoons
  4. Cumin powder 1/2 tablespoon
  5. Chopped ginger 1/2 tablespoon
  6. Chopped green chillies 1/2 tablespoon
  7. Salt as per your taste
  8. Oil for frying
  9. Water for soaking fry bhalls 3 cup
  10. Curd 1 1/2 cup
  11. Sugar 1/4 tablespoon
  12. Tamarind chutney 3 tablespoons
  13. Green chutney 2 tablespoons
  14. Pomegranate arils 1 tablespoon
  15. Chat masala 1/2 tablespoon
  16. Roasted cumin powder 1/4 tablespoon
  17. Red chili powder 1/4 tablespoon
  18. Black salt 1/4 tablespoon
  19. Sev 1 tablespoons

Instructions

  1. Rinse urad dal in water a couple of times. Then soak it overnight or atleast 4 to 5 hours.
  2. Drain urad dal well
  3. Add urad dal in grinder jar along with cumin powder. With the help of water make smooth paste. Don't add to much water.
  4. Take the batter in a bowl.
  5. Add salt, chopped ginger and chopped green chillies. Mix well
  6. Stir the batter briskly for a couple of minutes. Brisk make the batter more light and fluffy.
  7. To check a correct consistency. Take some water in a small bowl. Add 1 tablespoon batter in a bowl. The batter should float if the batter should not float. It mean the batter consistency is thin. You need to add some rice flour or suji.
  8. Heat oil for deep frying. When oil become medium hot. Add spoonful batter in oil. Add according to the capacity of the kadai.
  9. When they become light golden, turn them.
  10. Fry the ballas till they become golden brown and crispy.
  11. Drain on a paper towel.
  12. Once all the ballas are done. Take 3 cup of water and add all the ballas in water.
  13. Soak them for 15 to 20 minutes.
  14. After soaking, take each ballas, flatten and press between your palms to remove the excess water.
  15. Take chilled curd in a bowl. Beat the curd till smooth. Add 1/4 tablespoon sugar, roasted cumin powder and black salt mix well.
  16. Put all the ballas in bowl. Add this curd.
  17. Add tamarind and green chutney.
  18. Sprinkle some chat masala and red chill power.
  19. Garnished with pomegranate arils and sev.
  20. Served immediately.

Reviews (1)  

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Shelly Sharma
Dec-10-2017
Shelly Sharma   Dec-10-2017

Nice one.

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