Dahi Bhalla Chaat

Dahi bhalla served as a chaat – simply yummilicious This is a Sanjeev Kapoor exclusive recipe.

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Dahi Bhalla Chaat

Main Ingredients Bhalla, Split skinless black gram (dhuli urad dal)
Cuisine Indian
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Dahi Bhalla Chaat

  • Bhalla
  • 1 1/2 cups Split skinless black gram (dhuli urad dal) soaked overnight and drained
  • to taste Salt
  • 2 teaspoons Ginger finely chopped
  • 1 Green chilli chopped
  • 2 tablespoons Cashewnuts chopped
  • 8-10 Raisins chopped
  • 1/2 teaspoon Red chilli powder
  • to deep fry Oil
  • 1/4 teaspoon Asafoetida
  • Dahi
  • 1 1/2 cups Yogurt chilled
  • 2 tablespoons Powdered sugar
  • 1/2 teaspo to sprinkle Red chilli powder
  • to taste Salt
  • 1/2 teaspoon Black salt
  • 1/2 teaspo to sprinkle Roasted cumin powder
  • 1/2 teaspo to sprinkle Chaat masala
  • 1/2 cup Milk
  • as required Green chutney
  • as required Tamarind chutney
  • as required Papdis
  • to sprinkle Nylon sev
  • to garnish Fresh pomegranate pearls
  • to garnish Fresh coriander leaves chopped


  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.
  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.
  3. Add asafoetida in a bowl of water. Transfer the fried bhallas into this water and let them soak.
  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.
  5. Squeeze out water from the bhallas and add to the yogurt mixture. Chill in the refrigerator for 20 minutes.
  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.
  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.