How to make Dahi Bhalla Puri -
A chatpata medley of bhallas, puris, yogurt and chutneys.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Split black gram, Pani puri puris
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi Bhalla Puri checkout Urad Dal Ki Kachori, Dahi Bhalle, Venkaya Adai, Rasam Vada . You can also find more Snacks and Starters recipes like Hash Brown Potatoes vegetable burger Paneer Malai Tikka Roll - SK Khazana Chilli Dhokla
Dahi Bhalla Puri Recipe Card
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 : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Dahi Bhalla Puri Recipe
Split black gram washed and soaked 1 cup
Pani puri puris 24
Salt to taste
Oil to deep fry
Yogurt thick 2 cups
Powdered sugar 1 tablespoon
Ice cubes crushed 5-6
Roasted cumin powder 2 teaspoons
Red chilli powder 2 teaspoons
Chaat masala 1 teaspoon
Sweet tamarind chutney 1/4 cup
Green chutney 1/4 cup
Sev as required
Fresh coriander leaves chopped 3 tablespoons
Method
Step 1
Drain the soaked urad dal and grind to a smooth paste without using water. Add salt and whisk the batter well.
Step 2
Heat sufficient oil in a kadai. Drop little portions of the batter and deep fry till golden. Drain and place on absorbent paper.
Step 3
When they are a little cool, soak bhallas in a bowl of water. Take yogurt in a bowl. Add salt, powdered sugar and mix.
Step 4
Strain through a muslin cloth into another bowl. Add ice. Remove the bhallas from water, squeeze to remove excess water.
Step 5
Place in a bowl and mash them lightly. Add salt, half the roasted cumin powder, half the red chilli powder, chaat masala and mix.
Step 6
Make a hole in each pani puri. Put a little of the mashed bhalla mixture in each.
Step 7
Dip in the yogurt and place them on a plate. 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
Step 8
Finally put a dollop of yogurt on top and serve immediately.
Nutrition Info
Calories : 2356 Kcal
Carbohydrates : 249.7 gm
Protein : 79.6 gm
Fat : 115.5 gm
Other : Iron- 14.3mg
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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.
