Dahi Bhalla

RECIPE

The most loved street snack of India, particularly North India. Dahi Bhalla can also be served as a chilled snack or a starter during festive season like Diwali or Navratri. This quintessential street food from the by lanes of Delhi will get you hooked. Try your hand at making delicious and fluffy bhallas drizzled with sweetened curd, tangy chutneys and chaat masala.

INGREDIENTS

Dahi Bhalla
punto receta

For the bhallas:

  • 400 gms moong dal
  • 1 cup urad dal
  • 2 tsp zeera
  • 1 tsp chironji
  • LOS OLIVARES Pure Olive Oil or Olive Pomace Oil (for deep frying)

For the khatti chutney:

  • 1 cup coriander leaves
  • 1/4 cup pudina leaves
  • 1 Green chilli
  • 20 Ginger cloves
  • 1/2 tsp black rock salt
  • to taste salt
  • 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
  • 1 Lemon (juiced)

For the meethi chutney:

  • 250 gms tamarind pulp (soaked in 1 1/2 cup water)
  • 800 gms sugar
  • 3 tsp kachri powder
  • 1/2 tsp saunth powder
  • 1 tsp degi mirch
  • to taste salt
  • 1/2 tsp black rock salt
  • 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)

For dahi:

  • 3 cups yogurt
  • 2 tbsp sugar, powdered

For chaat masala:

  • 2 tsp peeli mirch
  • 1 tsp kali mirch
  • 2 tsp zeera powder
  • 2 tsp garam masala

For garnishing:

  • Pomegranate
  • Sev

HOW TO COOK DAHI BHALLA

PREPARE BHALLAS:

1

Soak moong dal and urad dal for 2 hours.

2

In a food processor grind them nicely.

3

Whisk the dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.

4

With wet palms add small portions of batter into hot oil of LOS OLIVARES Pure Olive Oil or Olive Pomace Oil. Deep fry the bhallas till golden brown.

PREPARE KHATTI CHUTNEY:

1

In a blender mix together coriander, mint, green chili, ginger, black salt and salt.

2

Add garam masala and lemon juice. Mix.

3

Your khatti chutney is ready.

PREPARE MHETTI CHUTNEY:

1

Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.

2

Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.

3

Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.

4

Your meethi chutney is ready.

PREPARE DAHI:

1

Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.

PREPARE CHAAT MASALA:

1

Mix all the ingredients together.

PLATING UP:

1

In a plate place bhallas. Break them a little from the middle.

2

Add sweetened curd, khatti chutney, meethi chutney.

3

Garnish with pomegrante and sev.

4

Sprinkle some chaat masala and serve.

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