Ingredients:
For Bhallas:
1 cup urad dal (split black gram lentils)
2 green chilies, chopped (optional)
1 inch piece of ginger, grated
Salt to taste
Oil for frying
For Serving:
2 cups thick yogurt (curd)
1 tsp roasted cumin powder
1 tsp red chili powder
1 tsp chaat masala
Tamarind chutney
Mint chutney
Sev (crispy chickpea flour noodles)
Chopped coriander leaves for garnishing
Instructions:
- Soak the dal: Wash and soak the urad dal in water for about 4-6 hours or overnight.
- Grind: Drain the soaked dal and grind it into a smooth batter along with green chilies (if using) and grated ginger. Use minimal water while grinding, if needed.
- Season: Add salt to the batter and mix well.
- Fry: Heat oil in a deep frying pan. Once the oil is hot, drop small portions of the batter into the oil using a spoon. Fry until they turn golden brown and crispy.
- Soak: Prepare a bowl of water and soak the fried bhallas in it for about 20-30 minutes. Squeeze out the excess water gently.
- Prepare yogurt: Whisk the yogurt until smooth. You can add a bit of sugar to the yogurt if you prefer it slightly sweet.
- Assemble: Take the soaked bhallas and gently press them between your palms to remove excess water. Arrange them on a serving plate.
- Top and Garnish: Pour the whisked yogurt over the bhallas generously. Sprinkle roasted cumin powder, red chili powder, and chaat masala on top. Drizzle some tamarind chutney and mint chutney over them. Finally, sprinkle some sev and chopped coriander leaves for garnishing.
