Dahi Bhalla

Ingredients

For Bhallas

• 400 gms moong dal
• 1 cup urad dal
• 2 tsp zeera
• 1 tsp chironji
• Oil (for deep frying)

For Khatti Chuteny

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

For Sweet Chuteny

• 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
• Salt to taste
• 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

Directions For Making 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. Deep fry the bhallas till golden brown.

Directions For Khatti Chuteny

1. In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.
2. Add garam masala and lemon juice. Mix.
3. Your khatti chutney is ready.

Directions For Sweet Chuteny

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.

Directions For Sweet Curd

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

Directions For Chaat Masala

1. Mix all the ingredients together.

Making Plate

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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