Dahi Bhalla Chaat

Ingredients

• 1½ cups chilled yogurt
• 2 tablespoons powdered sugar
• ½ teaspoon red chilli powder + for sprinkling
• Salt to taste
• ½ teaspoon black salt
• ½ teaspoon roasted cumin powder + to sprinkle
• ½ teaspoon chaat masala + for sprinkling
• ½ cup milk
• Green chutney as required
• Tamarind chutney as required
• 16-20 papdis
• Nylon sev for sprinkling
• Pomegranate pearls for garnish
• Freshly chopped coriander leaves for garnish 
  Bhalla
• 1½ cups split, skinless black gram, soaked overnight and drained
• Salt to taste
• 2 teaspoons ginger, finely chopped
• 1 green chilli, chopped
• 2 tablespoons cashew nuts, chopped
• 8-10 raisins, chopped
• ½ teaspoon red chilli powder
• Oil for deep frying
• ¼ teaspoon asafoetida

Method

1. In a blender jar, add black gram, water and blend to a fine paste. Transfer to a bowl.
2. Add salt, ginger, green chillies, cashew nuts, raisins, and red chilli powder. Mix well with hand.
3. Heat sufficient oil in a kadai. Wet palm with water and take a medium portion of the mixture and drop in the hot oil.  Deep fry till golden in colour.
4. Add asafoetida in water in a bowl. Transfer the fried bhallas in the water and set aside.
5. In a bowl, add yogurt, powdered sugar, red chilli powder, salt, roasted cumin powder, black salt, and chaat masala. Add milk and mix well.
6. Squeeze out water from the bhallas and add in the yogurt mixture. Set aside to refrigerate for 20 minutes.
7. Place the dahi bhallas in individual serving plate and break them into pieces. Add spoons of curd mixture on each bhalla.
8. Sprinkle roasted cumin powder, chaat masala, red chilli powder and black salt. Drizzle green chutney and tamarind chutney on top.
9. Break and add 4-5 papadis on each bowl. Sprinkle nylon sev. Garnish with pomegranate pearls and chopped coriander.