How to make DAHI BHALLA CHAAT - skk -

Dahi bhalla served as a chaat – simply yummilicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhalla, Split skinless black gram (dhuli urad dal)

Cuisine : Indian

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Akuri Idli Fry-SK Khazana Namkeen Pare Curried Egg Sandwich

DAHI BHALLA CHAAT - skk

DAHI BHALLA CHAAT - skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for DAHI BHALLA CHAAT - skk Recipe

  • Bhalla

  • Split skinless black gram (dhuli urad dal) soaked overnight and drained 1 1/2 cups

  • Salt to taste

  • Ginger finely chopped 2 teaspoons

  • Green chilli chopped 1

  • Cashewnuts chopped 2 tablespoons

  • Raisins chopped 8-10

  • Red chilli powder 1/2 teaspoon

  • Oil to deep fry

  • Asafoetida 1/4 teaspoon

  • Dahi

  • Yogurt chilled 1 1/2 cups

  • Powdered sugar 2 tablespoons

  • Red chilli powder 1/2 teaspo to sprinkle

  • Salt to taste

  • Black salt 1/2 teaspoon

  • Roasted cumin powder 1/2 teaspo to sprinkle

  • Chaat masala 1/2 teaspo to sprinkle

  • Milk 1/2 cup

  • Green chutney as required

  • Tamarind chutney as required

  • Papdis as required

  • Nylon sev to sprinkle

  • Fresh pomegranate pearls to garnish

  • Fresh coriander leaves chopped to garnish

Method

Step 1

Put the drained black gram into a blender jar, add very little water and blend into a fine paste. Transfer into a bowl. Add salt, ginger, green chilli, cashewnuts, raisins and red chilli powder and mix well with hand till the batter is fluffy.

Step 2

Heat sufficient oil in a kadai. Dampen your palm with water and take medium portions of the mixture and drop into hot oil. Deep-fry till golden in colour.

Step 3

Add asafoetida in a bowl of water. Transfer the fried bhallas into this water and let them soak.

Step 4

Take yogurt in a bowl, add powdered sugar, red chilli powder, salt, roasted cumin powder, black salt, chaat masala and milk and mix well.

Step 5

Squeeze out water from the bhallas and add to the yogurt mixture. Chill in the refrigerator for 20 minutes.

Step 6

Place 1 dahi bhallas on each serving plate and break them into pieces. Pour some spiced yogurt on each bhalla. Sprinkle roasted cumin powder, chaat masala and red chilli powder.

Step 7

Drizzle green chutney and tamarind chutney on top. Break a few papdis and put them on top, sprinkle nylon sev. Garnish with pomegranate pearls and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.