Dahi Bhalla Papdi Chaat

Dahi Bhalla Papdi Chaat

Lentil dumplings dunked in yogurt drizzled with spicy chutneys.
 

Dahi bhalla is a very common North Indian dish especially in Delhi and Punjab. Being a Delhiite how can I say that I don't like bhallas but yes there was a time I used to hate them.
When I was small I used to hate Dahi bhallas. I used to wonder how people in the chaat shops were relishing the plate full of bhallas.
But as they say time changes everything. And here I am writing a post on bhallas :)

Dahi bhalla is a very common North Indian dish relished by all. No trip to your local market is complete without gorging either on dahi bhalla plate or gol gappe. But it becomes all the more special during festive occasions or when we have a get together at home as this is a perfect combination of spicy and sweet. The cold yogurt drizzled over the bhallas is so satiating. Generally during festivals we tend to gorge on sweets too much and then we look for something tangy and spicy and then these yumm bhallas come to our rescue.

Why I like them:
No Onion
No Garlic
Can be served as a Snack or Starter or as a Side Dish with your Main Course.
The best part about it is you can make all the components a day before and just assemble everything on the platter when you want to serve.

In my recipe I've not used potatoes and chana, but you can use them too.
I've used store bought papdis, boondi and sev.

For making a bhalla plate there are several components like badas, chutneys, curd.
I'll give separate recipe for each one for easy understanding.

1st component-
Badas

INGREDIENTS:
 
Urad dal- 1 cup
Cumin seeds-1 teaspoon
Ginger- a small piece
Salt to taste
Oil for frying


DIRECTIONS:

Wash and rinse the dal with water for couple of times.
Soak the washed urad dal for minimum 4 hours or you can soak it overnight too.
Drain all the water.
Add the dal to the grinder jar alongwith cumin seeds and ginger.
Add 1 tablespoon of water and start grinding.
 
 
Add more water but in parts.I have added 4-5 tablespoons of water.
Grind all the ingredients to a smooth batter. It should not be grainy.
Take out the batter in a big deep bowl.
Add salt to it.
 
 
Now we have to whisk the batter to make it more fluffy and airy.
I used my stand mixer with whip attachment and the result was super amazing.
Not only the batter became silky,fluffy,airy, smooth and soft but also almost doubled in size.
 

All this whisking and whipping will make the batter little bit warm. I prefer keeping it in the fridge for about an hour or minimum half an hour. This way the batter will hold it's shape very well while frying.

Next, we have to fry the badas.
For that in a kadai or pan add sufficient oil and let it become medium hot.
Add a small amount of batter in the oil. it should come steadily and quickly on the surface. This means that it is the right temperature to fry. If oil is not hot enough or it's too cold it will make the vadas soggy and filled with oil and if the temperature is too high badas will brown faster from outside, leaving the center uncooked.
 

Add spoonfuls of the batter in the oil with the help of a ladle.
One bada at one time. This way badas will not stick with each other.
Add according to the capacity of the pan or kadai. Do not overcrowd them in the kadai.
 
When they become pale golden from one side,turn them.
Turn them a couple of times for even frying.
Fry all the badas till they become golden and crisp. Then remove them from the oil with the help of a slotted spoon.
 
Drain on absorbent paper. Fry all the badas in the same way.
 
 
When all the badas are done with frying, then take around 4 cups of water in a wide bowl and add fried badas to it.
Let the badas soak in the water for 15 to 20 minutes.
 
 

2nd component-
Coriander Mint chutney/ Tikhi chutney/ Green chutney

INGREDIENTS:
 
Coriander leaves-1 cup
Mint leaves-1/4th cup
Green chilies-3-4
Ginger-2 inch piece
Lemon or Lime juice-2-3 tablespoon
Cumin seeds-1 teaspoon
Garam masala powder- 1/2 teaspoon
Chaat masala- 1/2 teaspoon
Salt to taste
Water for grinding 1-2 tablespoon

DIRECTIONS:

Grind all the ingredients together to a smooth paste and keep aside in a bowl.
Tikhi chutney or Green chutney is ready.
 
 


3rd component-
Tamarind Jaggery Chutney/ Khatti Meethi Chutney/ Saunth Chutney
 
INGREDIENTS:

(I've used Tamarind Concentrate to make the chutney. This makes the work faster and easier than the traditional way of soaking the tamarind and squeezing the tamarind pulp).

Tamarind Concentrate- 75 grams
Jaggery/ Gur- 200 grams
Cumin seeds- 1 teaspoon
Fennel seeds- 1 teaspoon
Black peppercorns- 7-8
Cloves- 4-5
Ginger powder- 1/2 teaspoon
Asafoetida/Hing- A pinch
Garam masala powder- 1 teaspoon
Red Chili powder- 1 teaspoon
Salt to taste
Oil- 1 teaspoon
Water- 1.5 cup

DIRECTIONS:

Coarsely grind cumin seeds,fennel seeds,peppercorns and cloves.
Grate the jaggery if it's in a big block shape.
Heat oil in a small pan.
Add coarsely grounded seeds and let them crackle.
Add ginger powder, red chili powder, garam masala powder and asafoetida.
Mix well.
Next, add tamarind concentrate,jaggery and water.
Mix them well.
Add salt.
Let the mix cook for 8-10 minutes.
The mixture will thicken.
Switch off the heat and let the chutney come to room temperature.
When cooled, store the saunth chutney in an air-tight dry jar or container.


4th component-
OTHER INGREDIENTS 

(For making a plate with 6 dahi badas)

Yogurt/Curd- 2 cups(thick and whisked)
Sugar 1 teaspoon
Chaat masala- To taste
Red Chilli powder- To taste
Roasted cumin seeds powder- To taste
Salt- To taste
Boondi/ Puffed gram flour balls- 1/2 cup
Fine or Nylon sev- 2 teaspoon
Papdi/ fried flour crispies- 7-8
Pomegranate pearls/arils-1/2 cup
Chopped coriander

Now, we are done with making all the components. Let's start by-
 
ASSEMBLING THE DAHI BHALLA PLATE

Whisk together yogurt and sugar.

Take each bada and flatten and press between your palms to remove excess water.
Similarly squeeze out the water from all the badas and place them on the platter to be served.
 

Drizzle 1 cup curd over them.
Followed by chutneys and masalas.
Now put Papdis also on the platter and drizzle the remaining curd over them. Followed again by chutneys and masalas.
 

In the last garnish with boondi,sev, pomegranate pearls/arils and chopped coriander.
 

Now, grab your plate, give yourself a pat on the back for pulling this all together and sit back and enjoy the yummy treat!!!!!
 





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