Dahi Bhalla Chaat | Sanjeev Kapoor Khazana

Nothing comforts the soul like the lipsmacking Dahi Bhalla Chaat.

DAHI BHALLA CHAAT

Ingredients

1½ cups split, skinless black gram, soaked overnight and drained
Salt to taste
1 tbsp ginger, finely chopped
2 green chillies, chopped
2 tbsps cashew nuts, chopped ,
8-10 raisins
1 tsp red chilli powder + to sprinkle
Oil for deep frying
¼ tsp asafoetida (hing)
½ cups chilled yogurt
2 tbsps powdered sugar
Salt to taste
½ tsp roasted cumin powder + to sprinkle
Black salt to taste
½ tsp chaat masala
½ cup milk
Chaat masala to sprinkle
Black salt to taste
Green chutney as required
Tamarind chutney as required
8-10 papdis
Nylon sev to sprinkle
Pomegranate pearls for garnish
Chopped coriander for garnish


Method

1. Take black gram in a blender and blend to a fine paste.
2. Take the blended paste in a bowl. Add salt, ginger, green chillies, cashew nuts, raisins, ½ tsp red chilli powder. Mix well with hand.
3. Heat sufficient oil in a kadai.
4. Wet palm with water and take a medium portion of the mixture and add in kadai. Deep fry till golden in colour.
5. Add asafoetida in water in a bowl. Transfer the fried bhallas in the water.
6. Add yogurt in a bowl. Add powdered sugar, remaining red chilli powder, salt, ½ tsp roasted cumin powder, black salt, ½ tsp chaat masala. Add milk and mix well. Squeeze out water from the bhallas and add in the yogurt mixture. Set aside to refrigerate for 20 minutes.
7. Take two plates. Add dahi bhallas and break them into pieces. Add spoons of curd mixture. Sprinkle roasted cumin powder, chaat masala, red chilli powder and black salt. Add green chutney, tamarind chutney. Break and add 4-5 papadis on each bowl. Sprinkle nylon sev. Garnish with pomegranate pearls and chopped coriander.

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Cuisine - Indian

Course - starter

Dish - starter