Dahi bhalla papdi chaat is a popular snack in North India, particularly in Delhi and Punjab. It is an incredibly famous street food or chaat variety among many popular chaat varieties in India. The soft and spongy chilled Dahi Bhalla dunked in creamy sweet curd topped with crisp papdi (small crunchy fried flour discs), boiled potato cubes, sweet tamarind chutney, green chutney and finished with dahi Bhalla masala create a pure magical flavour symphony. This chaat is a sheer delight for chaat lovers. The best part is that the crispiness and softness are nicely contrasted in bhallas and papdi. This dish has a perfect balance of sweet, sour, salty, spicy and tanginess, just like any other chaat preparation.Dahi bhalla is usually made during festive occasions like Holi, Diwali, or other special occasions. The best part about this dish is that you can make all the components a day before and just assemble everything on the platter when you want to serve. You can serve it as a snack, starter, or side dish with your Main Course. This chaat is so versatile; you can add ingredients of your choice to make it more appetising, like boiled chana or chickpeas, crisp boondis, grated carrot, pomegranate arils and grated beetroot for garnishing.Bhalle papdi chaat is made by combining the bhallas with flaky, crisp papdi, chutneys, spices, and chilled curd.
Utensil and Tools
- Philips Induction Cook Top
- 3 Borosil Glass Mixing Bowl
- Silicon Spatula
- Vinod Platinum Triply Stainless Steel Kadai
- Prestige Omega Deluxe Granite Kadai
- Wonderchef Nutri Blend
Ingredients
For dahi Bhalla
- ½ cup Moong Dal (Split and husked green gram)
- ½ cup Urad dal (Split and husked black gram)
- 6 tbsp Chilled Water For grinding
- 1 tsp Cumin seeds
- ½ tsp Ginger , grated
- Salt To taste
- ¼ tsp Hing
- ¼ tsp Turmeric powder
- Oil For frying
- Hot water For soaking
For Papdi
- 1 cup Maida ( All-purpose flour)
- ½ tsp Carom seeds
- 2 2 tbsp Oil
- ⅓ cup Water , for kneading
- Salt To taste
- Oil For frying
Bhalla Masala
- 5 Dry red chilli
- 2 tsp Cumin seeds (jeera)
- ½ tsp Carom seeds (ajwain)
- ½ tsp Fennel seeds (saunf)
- ½ tsp Black salt
- ½ tsp Salt
- ½ tsp Amchur Powder (Dry mango powder)
Green chutney
- 2 cups Coriander leaves
- 1 cup Mint leaves
- 2 Green chilli
- 3 Garlic cloves
- 1 1 inch Ginger
- ½ tsp Roasted Cumin Powder
- 1 tbsp Lemon juice
- 1 tbsp Curd
- Salt To taste
Instant Amchur chutney
- ¼ cup Amchur Powder (Dry mango powder)
- ½ tsp Black salt
- ½ tsp Salt
- ½ tsp Chilli powder
- ½ tsp Roasted Cumin Powder
- ½ tsp Ginger powder
- 1 cup Jaggery powder
- 1 cup Water
- 1 tbsp Melon seeds
For assembling
- 1 large Boiled potato
- 2 cups Curd
- 2 tbsp Sugar
- Pomegranate arils For garnishing Optional
- Grated carrots For garnishing Optional
- Grated beetroot For garnishing Optional
Video
Instructions
For dahi Bhalla:
- Rinse and soak the dals in adequate water in separate bowls for 6 hours. If you don't have soaking time then soak them in hot water, covered, for 2 hours minimum.
- Strain the dals and transfer them to a grinder. Grind them to a slightly coarse paste, gradually adding water (1 tablespoon at a time). The paste should be slightly coarse and thick.
- Take out the dal paste in a big mixing bowl. Whisk and fluff it up with your hands or spatula for 3-4 minutes. This step aerates the batter and makes it airy and fluffy, making the dahi bhallas soft and spongy.
- Now drop a small ball of mixture in the water-filled bowl; if it floats on the surface, it means it's nicely fluffed up.
- Add 1 tsp cumin seeds, grated ginger, salt to taste and ¼ tsp hing to the batter and mix it well. Keep the batter aside.
- Heat oil in a kadhai on a medium flame. Wet your hand and Carefully drop the dahi Bhalla batter in hot oil. You can shape them as per your choice, round or flat disc shape.
- Fry the bhalla on a medium flame until they turn golden brown from all sides. Fry the bhallas in small batches, do not overcrowd the kadhai.
- Meanwhile, add salt and hot water to a big bowl (sufficient to soak the bhallas). Mix it well and keep it aside.
- Drain and transfer the fried Bhalla to the bowl filled with hot water. Submerge them in the hot water and let them soak for 30 minutes, minimum.
For Papdi
- Add 1 cup of maida, oil, carom seeds and salt to a mixing bowl. Mix and rub them well with your fingers. Add water gradually and knead a soft, pliable dough.
- Cover it with a wet kitchen towel and keep it aside. Rest the dough for 20 minutes.
- After 20 minutes, knead again and divide them into 2 equal dough balls. Dust the working surface and roll the dough ball into a large round roti or disc with a rolling pin. Don't roll very thin.
- Prick the roti with a fork or knife so they don't puff while frying and become crisp.
- Cut round shapes from the rolled dough using a cookie cutter, sharp-edged cap, or a bowl. Remove the extra rolled dough and use it to make the rest of the papdis.
- Drop them carefully into hot oil and fry them on a low flame until golden crisp from both sides.
- Drain and transfer them to a tissue paper-lined plate to absorb the extra oil. Repeat this process and prepare all the papris. Let them cool down.
For Bhalla Masala
- Heat a pan on a low flame and add dry red chillies. Roast them for 1 minute.
- Add cumin seeds, carom seeds, and fennel seeds. Roast them on a low flame for 2-3 minutes until it smells aromatic.
- Transfer it to a plate and let it cool down. Add the cooled spices to a grinder and add black salt, salt and amchur powder.
- Grind them to a coarse powder and set it aside.
For Green chutney
- Add coriander leaves, mint leaves, ginger, garlic cloves, green chilli, roasted jeera powder, lemon juice, curd, and salt to taste in a grinder.
- Grind them to a smooth, fine paste. Transfer to bowl and check the seasoning. Keep it aside.
For Instant Amchur chutney
- Heat the pan on a low flame and add water and amchur powder. Mix it well and break all the lumps.
- Add jaggery powder, chilli powder, roasted cumin powder, ginger powder, black salt and salt to taste. Mix it well and cook it on a low flame.
- Cook the chutney on a low flame for 8-10 minutes until the chutney changes its colour and thickens. Do not make it too thick; it will thicken once it cools down. (How to know the right consistency: Dip the spoon in the chutney if it coats the spoon well; when you run your finger on the spoon, it should leave a mark.)
- Add melon seeds and mix them well. Turn off the flame and let it cool down.
For Bhalla papdi chaat
- Add 2 cups of curd in a mixing bowl. Add sugar and whisk it well.
- Take the soaked bhalla, squeeze it well between your palms, and add it to the curd. Repeat the same process with all the bhallas, fully immersing them in the curd.
- Add 3-4 dahi bhallas to a serving plate and break them into 2-3 pieces. Add a generous serving of sweet curd on top of dahi Bhalla.
- Add fried papdi, broken into pieces, boiled potatoes, drizzle sweet amchur chutney, green chutney, Bhalla masala, black salt, chilli powder and salt to taste.
- Add a generous serving of curd again on top and drizzle both the chutneys. Garnish with pomegranate arils, carrot juliennes, beetroot juliennes and coriander leaves.
- Dahi Bhalla papdi chaat is ready to relish!
Nutrition
Calories: 311kcalCarbohydrates: 60gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 7mgSodium: 532mgPotassium: 317mgFiber: 61gSugar: 27gVitamin A: 519IUVitamin C: 12mgCalcium: 114mgIron: 3mg
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