Soft, spongy lentil dumplings soaked in cool, creamy yoghurt and drizzled with tangy tamarind and zingy mint chutney. It's a Pakistani street food favourite, baked instead of fried and every bit as moreish.

Ingredients

Bhallas

130g urad dal (split, skinless black gram)
80g moong dal (split yellow mung beans)
Thumb-sized piece of ginger, peeled
2 garlic cloves
1 green chilli
1 tbsp olive oil, for greasing
1 tsp ground cumin
¼ tsp bicarbonate of soda
¼ tsp salt

Yoghurt and chutneys

250g fat-free Greek yoghurt (or plain soya yoghurt)
Small handful fresh mint leaves
Small handful fresh coriander, plus extra to garnish
1 lemon, juiced (or 2 tbsp bottled lemon juice)
½ green chilli
2 tbsp tamarind paste
½ small red onion, thinly sliced
1 tsp chaat masala
½ tsp chilli powder

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Needed kitchenware

Instructions

In a large bowl soak the lentils in enough water for about 4-6 hours.

Once the dals have soaked, heat the oven to 200°C (180°C fan) and brush the muffin tin with the oil.

Drain the dals and blend with the ginger, garlic, green chilli, cumin, salt and a splash of water to make a thick, smooth batter.

Whisk the batter hard for 2–3 minutes until light and fluffy, then stir in the bicarbonate of soda.

Divide the batter between the holes of the tin and bake for 20–25 minutes until golden and firm.

Soak the bhallas in a bowl of warm water for 10 minutes to soften, then gently squeeze out the water.

Meanwhile, whisk the yoghurt with a splash of water until smooth and pourable.

Blend the mint, coriander, half the lemon juice, the half green chilli and a splash of water to make the chutney.

Mix the tamarind paste with a splash of water.

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Arrange the bhallas on a plate and pour over the yoghurt. Drizzle with both chutneys, then scatter over the onion, chaat masala, chilli powder, remaining lemon juice and extra coriander.

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Storage information

The baked bhallas keep in an airtight container in the fridge for up to 2 days, or frozen for up to 3 months. Defrost and soak them in warm water before assembling. Keep the yoghurt and chutneys covered in the fridge for up to 2 days, and assemble just before serving.

Tip

Cost-saving tips

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Batch-cook friendly

Freezer-friendly

Budget-friendly

Moderate

Abbi

Head Chef