& Dahi Bhalla Pakodi Chaat Diwali Chaat Chef Ranveer Brar

DIWALI SPECIAL CHAAT - Urad dal ek aur chaat ka ! Aur best chaat banenge Tata Sampann clean and pure Urad dal se..

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DIWALI SPL CHAAT

Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
kg Urad dal (soaked for 2-3 hours)

For Masala
1 tbsp Black peppercorns,
1 heaped tbsp Cumin seeds,
1 tbsp Fennel seeds,
tsp Fenugreek seeds,
Salt to taste,

For Pakodi
Urad dal paste,
inch Ginger (peeled & finely chopped)
2-3 Green chillies (less spicy & finely chopped)
2 tbsp Soaked Urad dal,
tsp Carom seeds,
tsp Degi red chilli powder,
A pinch of asafoetida,
1 tsp Prepared Masala,
Salt to taste,

Other Ingredients
Oil for frying,

For Garnish
2 no. Green chili, slit into half,
Lemon wedge
A pinch of degi red chili powder,
Coriander sprig

For Pakodi Chaat
Prepared Pakodi,
1 tsp Prepared Masala,
Salt to taste,
tsp Lemon juice,
tbsp Coriander leaves, chopped,
2 no. Green chili (less spicy & chopped)

For Garnish
Pomegranate pearls,
Boondi,
Ginger, julienned,
Tamarind chutney,
Coriander sprig,

For Dahi Bhalla
Urad dal paste,
Salt to taste,
inch Ginger (peeled & finely chopped)
2 no. Green chillies (less Spicy & chopped)
1 tbsp Coriander leaves, finely chopped,
A pinch of baking soda,

For Soaking Bhalla
tbsp Tamarind chutney,
Salt to taste
tsp Degi red chili powder
2 cups Water
tsp Prepared Masala,
Prepared Tadka,
5-6 no. Ice cubes,
Fried Bhalla,

For Tadka
tbsp Oil,
tsp Cumin seeds
A pinch of asafoetida

Other Ingredients
Oil for frying

For Garnish
Sweetened curd
A pinch of prepared masala
A pinch of degi red chili powder
Soaked Ballas
Masala Chana Dal
A pinch of degi red chili powder
Tamarind chutney,
Green chutney,
Sweetened curd
A pinch of prepared masala,
A pinch of degi red chili powder
Pomegranate pearls,
Ratlami sev,
Ginger, julienned
Coriander sprig

Process
For Masala
In a pan, add black peppercorns, cumin seeds, fennel seeds, fenugreek seeds, salt to taste and dry roast it well for a while on medium flames.
Transfer it to a mixer grinder jar and grind it coarsely.
Keep it aside for further use.

For Pakodi
In a parat or bowl, add urad dal paste, and whisk it well.
Once the batter is fluffy, add ginger, green chilies, soaked urad dal, carom seeds, degi red chili powder, asafoetida, prepared masala, salt to taste and give it a good mix.
Drop the lemon size balls in the hot oil and fry until crispy and golden brown.
Transfer it to a serving bowl, garnish it with green chili, lemon wedge, a pinch of degi red chili powder and coriander sprig.
Serve hot.

For Pakodi Chaat
In a bowl, add fried pakodi, add prepared masala, salt to taste, lemon juice, coriander leaves, green chillies and toss it well.
Transfer it to a serving bowl, garnish it with boondi, pomegranate pearls, tamarind chutney, ginger and coriander sprig.
Serve hot.

For Dahi Bhalla
In a parat or bowl, add urad dal paste and whisk it well.
Once the batter is fluffy, add salt to taste, ginger, green chilies, coriander leaves, baking soda and mix it well.
Take a lemon size batter, drop it in hot oil and fry until crispy and golden brown.
Transfer it to an absorbent paper and keep it aside for further use.

For Soaking Bhalla
In a bowl, add tamarind chutney, salt to taste, degi red chili powder, water, prepared masala, prepared tadka, ice cubes and mix it well.
Add fried bhallas and keep it aside to soak for 20-25 minutes.

For Assembling Dahi Bhalla
In a serving bowl, add sweetened curd, sprinkle prepared masala, degi red chili powder, soaked bhallas, masala chana dal, degi red chili powder, tamarind chutney, green chutney and sweetened curd.
Garnish it with a pinch of prepared masala, a pinch of degi red chili powder, pomegranate pearls, ratlami sev, ginger and coriander sprig.
Serve cold.