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Dahi Bhalla Puri

A chatpata medley of bhallas, puris, yogurt and chutneys This recipe has featured on the show Khanakhazana.

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Dahi Bhalla Puri
Main Ingredients Split black gram, Yogurt
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg
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Ingredients list for Dahi Bhalla Puri

  • 1 cup Split black gram
  • 24 Yogurt
  • to taste Salt
  • to deep fry Oil
  • 2 cups Yogurt thick
  • 1 tablespoon Powdered sugar
  • 5-6 Ice cubes,crushed
  • 2 teaspoons Roasted cumin powder
  • 2 teaspoons Red chilli powder
  • 1 teaspoon Chaat masala
  • 1/4 cup Sweet tamarind chutney
  • 1/4 cup Green chutney
  • as required Sev
  • 3 tablespoons Fresh coriander leaves, chopped

Method

  1. Drain the soaked urad dal and grind to a smooth paste without using water. Add salt and whisk the batter well. Heat sufficient oil in a kadai. Drop little portions of the batter and deep fry till golden. Drain and place on absorbent paper.
  2. When they are a little cool, soak bhallas in a bowl of water. Take yogurt in a bowl. Add salt, powdered sugar and mix. Strain through a muslin cloth into another bowl. Add ice. Remove the bhallas from water, squeeze to remove excess water.
  3. Place in a bowl and mash them lightly. Add salt, half the roasted cumin powder, half the red chilli powder, chaat masala and mix. Make a hole in each pani puri. Put a little of the mashed bhalla mixture in each. Dip in the yogurt and place them on a plate.
  4. Put some more of the mashed bhalla mixture around the puris and top it up with more yogurt, sweet tamarind chutney, green chutney, remaining roasted cumin powder, remaining red chilli powder, sev and coriander leaves. Finally put a dollop of yogurt on top and serve immediately.
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