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In Pakistan, Dahi Bhalla Chaat is a popular street-food and is easily available in every area.
Bhalla (Baray)
● 130g Dal Mash (Urad Dal dhuli, split & dehusked black gram lentil, soak for 4 to 6
hours)
● 80g Cup Dal Moong ((split & dehusked mung beans ,Split yellow lentils ) soak for 4
to 6 hours)
● 10g Ginger
● 10g Green Chilli Chopped
● 8g Red Chili crushed
● 10g Garlic
● 3g Toasted Cumin
● 1⁄4 tsp Baking Soda
● 1-2 Tbsp Water or as needed
● Salt and Blackpepper as needed
Dahi Bhalla Chaat Yogurt
● 200g Yogurt
● 75g Milk
● 1/2 tsp Salt
● 1⁄2 tsp Red Chilli Powder
● 1⁄4 tsp Chaat Masala Powder
Mint Coriander
● 2g Bunch Mint Leaves
● 2g Fresh Coriander Leaves
● 3g Garlic Cloves
● 1 Tbsp Lemon Juice
● 1/2 Green Chili
● Salt to taste
● 1 Tsp Red Chili Powder
● 1 Tsp Chaat Masala Powder
Tamarind Water
● 100ml Hot/ Boiling Water
● 150g Tamarind Paste
To Assemble Dahi Bhalla Chaat
● Tamarind Water
● Spicy Mint Coriander Chutney
● 1/4 Cup Red Onion, thinly sliced
● Chaat Masala
● Fresh Coriander (for garnish)
● 1 Tbsp Lemon Juice
● 1/2 tsp Red Chili Powder
● 1/4 tsp Chaat Masala Powder
1.
To Make Bhalla (Baray) Batter:
2.
Soak the Lentils: In a large bowl soak the lentils in enough water for about 4-6 hours.
3.
Drain the soaked lentils and transfer them to the food processor. Add ginger, green chilies, salt, red chilies powder, and water. Blend until smooth.
4.
Transfer the blended batter into a wide bowl. Add baking soda and using your hand or a whisk, beat the batter for about 5-10 minutes until it is light and airy. The batter should be fluffy but thick pouring consistency. It will also double in size.
5.
To check if the batter is ready, drop a small ball of batter in a bowl of water. If it floats, the batter is ready. In a pot, heat 2tbsp oil on medium heat. Fry the bhallas until golden and crisp on both sides.
6.
Now soak the bhallas in lukewarm water for about 15 mins. The bhallas will double in size as they soak water.
7.
Prepare Dahi Bhalla Chaat Yogurt: While the bhallas are soaking in lukewarm water, prepare the Dahi Bhalla Chaat Yogurt by mixing together Salt, Red Chilli Powder, Chaat Masala, and Milk.
8.
After 15 mins, take out the bhallas from water and gently press it between your palm to squeeze out excess water. Now place the bhallas in the Dahi Bhalla Chaat Yogurt and refrigerate for 30 mins.
9.
Mint Coriander Chutney: Add all the ingredients in the blender, add 1 or 2 tsp of water so that the ingredients blend easily into a smooth paste.
10.
Tamarind Water: Place Tamarind Paste into a bowl then using your hands or a spoon. Mix until perfectly combined
11.
Assembling the Dahi Bhalla Chaat:
12.
Pour yogurt over the bhallas and then drizzle some mint coriander chutney, tamarind water and lemon juice (as per taste), and then sprinkle chaat masala powder and red chilli powder. Garnish with fresh coriander and thinly sliced red onions.
Tip
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