How to make Dahi Bhalla Chole Chaat

Posted on Sep 28 2018 - 1:22pm by kumar
  • Prep Time: 0 mins
  • Cook Time: 60 mins
  • Serves: 6 People

    Ingredients to make Dahi Bhalla Chole Chaat :

  • Bhalla Ingredients:
  • 1 cup of Urad Dal (soaked 5-6 hours)
  • 1 teaspoon of Carom seeds (Ajwain)
  • 2 or 3 Green Chillies
  • Water
  • Oil
  • Salt to taste
  • Dahi Mixture Ingredients:
  • 1/2 cup Dahi
  • 1/2 teaspoon Jeera powder
  • 1/2 teaspoon powdered Sugar
  • 1/2 teaspoon Pepper powder
  • Salt to taste
  • Papdi Recipe:
  • 2 teaspoon carom seeds (ajwain)
  • 400 grams plain Flour
  • 1 tablespoon Oil
  • Salt according to taste
  • Oil as required to deep fry
  • Chole Ingredients:
  • 400 grams White Chick Peas (cooked)
  • 1/2 cup finely chopped Onions(optional)
  • 1/2 cup Carrots finely chopped
  • 1 teaspoon dry Mango Powder
  • 1 teaspoon Red Chilli powder (optional)
  • 1/4 teaspoon garam Masala
  • 1/2 tablespoon Cumin powder
  • 1/2 tablespoon Coriander powder
  • 1 tablespoon Oil
  • Salt to taste

    How to make Dahi Bhalla Chole Chaat :

  • Bhalla method:
  • Grind the urad dal and green chillies together with a little water.
  • Note that a thick consistency is required to make the bhallas, so do not add much water.
  • Once blended, take a bowl and put in the dal mixture. Next add in the salt and ajwain and mix well.
  • Heat oil in a pan, make small ball sizes of the mixture and deep fry them in batches.
  • Make sure to fry these balls on both sides till are light golden brown in colour.
  • Once they are cooked, put these balls into a bowl of water.
  • Let them soak for 30 minutes or so then squeeze out the water and keep aside.
  • Take a separate bowl, pour in the dahi, add in salt, pepper powder, jeera powder, and powdered sugar.
  • Stir it well and pour this mixture on top of the bhalla just before serving.
  • Papdi method:
  • Take a large bowl, add in the flour,oil, ajwain, salt and water to make a firm dough.
  • Knead this dough well, then roll small and thin rounds of about 40 mm each (1½” diameter).
  • Heat oil on a pan over medium flame, deep fry these papdis till they are crisp and golden brown in colour.
  • You may also store them in an air-tight container and use when required.
  • For this dish, beautifully plate 4-5 papdis on the side of the serving plate.
  • Chole method:
  • Take a kadhai/pan and heat oil on medium flame, add in the onions and saute this for 1-2 minutes.
  • Next add in the chilli powder, mango powder, coriander-cumin powder, garam masala along with 1/2 cup of water.
  • Stir well and let this cook on medium flame for 1 to 2 minutes.
  • Finally put in the carrot, chickpeas, salt, pepper and cook for 3 to 4 minutes or until the water dries up.
  • Serve hot on the plate with a garnish of coriander leaves and with the bhallas and papdi on the side.
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