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Dahi Bhalla Papdi Chaat (Lentil Fritters Yogurt Snack)

Servings

25-30 Bhallas

Prep Time

15 minutes

Cooking Time

30 minutes

INGREDIENTS

For Bhallas

  • 1 cup of Urad Daal (black gram lentil)
  • 1 tsp of salt
  • 1 tsp of cumin seeds
  • 1 tablespoon of grated ginger
  • 1/3 cup of water to grind the lentils
  • Oil to fry the Bhallas. I used Sunflower Oil

For Dahi Bhalla Papdi Chaat

  • 12 pieces of Papdi Chaat
  • 6 cups of plain yogurt
  • Tamarind Chutney to drizzle on top
  • Cilantro Chutney to drizzle on top
  • 1 tablespoon of roasted cumin powder
  • 1 tablespoon of chaat masala
  • 1/2 tablespoon of red chili powder
  • Sev (optional)
  • salt to tast

This recipe is very close to my heart as it is my mom’s signature dish. As a little girl growing up in Iran, I would watch my mom make Dahi Bhallas for special occasions, festivals, and parties and for the Gurudwara (Sikh Temple). I would stand by her side when she would make them and as soon as they hit the hot oil, I would salivate at the sound of the sizzle and they would disappear before they even had a chance to come out of the oil. Everyone who ate them would come back for seconds, thirds and more. Now, I am going to pass on my mom’s recipe over to you all so that you can enjoy these delicious bhallas with your family and friends!

  1. Rinse the daal in cold water and soak it overnight in 6 cups of water
  2. In the morning drain the water, and blend the daal in a blender with salt, ginger, and cumin seeds. You may not need to use all 1/3 cup of water. Start blending without any water and gradually add the water. The texture should be coarse and not a fine paste or runny
  3. Transfer this mixture in a bowl and using an electric hand mixer beat the mixture on medium speed for 6 minutes or till the mixture is light, airy and doubles in size.
  4. Heat oil in a dutch oven or a Kadhai
  5. Once the oil is hot (it should not be smoking) using an icecream scoop or a big spoon, drop the batter into the hot oil. Do not overcrowd the kadhai
  6. Stirring often cook the bhallas till they are golden brown and transfer them on to a paper towel
  7. After the bhallas have cooled (a few hours), you can assemble your Dahi bhalla papdi chaat by adding the bhallas in lukewarm water for 10-12 minutes. They will double is size
  8. Remove each bhalla carefully by draining its water in the palm of your hands
  9. For assembly whisk the yogurt with 1 tablespoon of water to thin it out
  10. Add salt and roasted cumin powder to the yogurt and mix well
  11. In a medium-size bowl or a plate, add the papdi chaat, top with bhallas, drizzle yogurt till the bhallas and papdi chaat are covered with yogurt
  12. Top with the chtutneys, chaat masala, red chili powder and sev
  13. Enjoy it with a cup of hot tea

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