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!
- Rinse the daal in cold water and soak it overnight in 6 cups of water
- 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
- 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.
- Heat oil in a dutch oven or a Kadhai
- 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
- Stirring often cook the bhallas till they are golden brown and transfer them on to a paper towel
- 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
- Remove each bhalla carefully by draining its water in the palm of your hands
- For assembly whisk the yogurt with 1 tablespoon of water to thin it out
- Add salt and roasted cumin powder to the yogurt and mix well
- 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
- Top with the chtutneys, chaat masala, red chili powder and sev
- Enjoy it with a cup of hot tea
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