Dahi Bhalle

Its another popular snack of North India especially Delhi and Punjab.

Shelf life of Bhalla: 2-3 days, if refrigerated in salty water

Ingredients:

• For Bhalle:
• Washed urad daal: 1 cup (Was and soak overnight)
• Baking soda: a pinch
• Salt: to taste
• Asafoetida: a pinch
• Ajwain/ carom seeds: 1/2 tsp (optional)
• Oil: for frying
• Salty water: 2-3 cups
• Papdi: 10-12
• Boiled Kabuli chana: 1/2 cup
• Boiled potato: 1 (chopped)
• Pomegranate seeds: 1/2 cup
• Beaten Curd: 2 cups
• Black pepper pwd: to taste
• Tamarind chutney: to taste
• Red chilli pwd: to taste
• Coriander Mint Chutney: to taste
• Roasted cumin pwd: 2-3 tbsp
• Salt: to taste

Method:

• For Bhalle:

• Drain water and grind the daal. (If needed, Add a very little water while grinding else the batter will become watery)
• Add baking soda, salt, hing and ajwain. Mix well.

• Heat oil in pan. 
• Take a little mixture in hand/ spoon and put it in oil. 
• Deep fry them.

• Add in salty water immediately. 

• Remove from water (without squeezing out the water) after 1 hour.
• In a plate, put 3-4 papdis and 2-3 bhallas. Put beaten curd on papadi and bhalla.
• Add  2 tsp of kabuli chana and 1 tsp of pomegranate seeds.
• Sprinkle salt, red chilli pwd, cumin pwd and pepper pwd.
• Spread coriander chutney and tamarind chutney.
• Ready to serve immediately.

PS:

• I tried Bhalle with variation in daal:
•  Washed Moong daal : 1 cup and Washed urad daal : 1/4 cup   (The result was equally good :)
• If the ground daal is too watery, add 1-2 tbsp of semolina and then deep fry.
• You can refrigerate bhallas in for 2-3 days. (For that, after 2 hours, lightly squeeze out water - make sure bhallas are soft and have soaked enough water. Store in air tight container and refrigerate)
• I got to learn from my friend Namita that if we mix 3-4 tbsp of curd in water (in which we hav to dip bhallas), the taste will get enhanced.