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The ingredients needed to make Bhalla-Papdi Chaat:
- Take For the Bhallas:
- Take 1 cup Urad Dal (white lentils without skin)
- Provide 1/4 cup Moong dal
- Use 1/4 tsp cumin
- You need 1 pinch asafoetida
- Provide to taste Salt
- You need Oil for deep frying
- You need For Bhalla-Papdi Chaat:
- Take Bhallas
- You need Papdis (store bought)
- You need 1 boiled potato – cut into small cubes
- You need 1 cup boiled chana/ chickpeas
- Get 2 cups Dahi Chutney
- Prepare 1/2 cup Green Chutney
- You need 1/2 cup Sweet tamarind chutney
- Use 1 tsp Chaat masala
- Provide 1 tsp Red chilli powder
- Get 1 tsp Rock salt
- Get 1 tsp roasted Cumin powder
- Provide Pomegranates
- You need For the Curd/ Dahi chutney:
- Provide 2 cups thick fresh curd
- Provide 1 tbsp powdered sugar
- You need 1/4 tsp rock salt
- Take For the Green Chutney:
- Prepare 2 packed cups of Mint leaves
- You need 1 cup coriander leaves
- You need 3 green chillies
- Use 1 small piece of ginger
- Use 1/2 tsp cumin
- Prepare to taste Salt
- Provide 1 tsp oil
- Prepare For the Sweet Tamarind chutney
- Use 1 cup thick tamarind extract – soak tamarind in warm water for half-an-hour and squeeze out the juice
- Take 2 tsp oil
- Prepare 1/2 tsp cumin
- Prepare 1/2 tsp ginger powder (sonth)
- Get 1/2 tsp chilli powder
- You need 1/4 tsp rock salt
- Use 1 pinch asafoetida
- Use 1 cup pounded jaggery/ gud
Instructions to make Bhalla-Papdi Chaat:
- Procedure for making Bhallas: - - Soak the Urad dal + Moong dal for 6 hours or overnight. Wash thoroughly. - Grind the dals together with very little water to a smooth paste (just like vada batter). - Remove batter into a dish and add the salt, jeera and asafetida.
- Whisk the batter for a few minutes till light and fluffy. - Heat the oil for deep frying. Drop spoonfuls of the batter into the hot oil and fry on medium heat till golden. - Drain the bhallas, and remove into a dish containing warm water (I pre
- Making Curd Chutney: - Beat the curd well till smooth. Add the remaining ingredients and mix well. Chill in refrigerator till use.
- Green Chutney: - Heat oil in a pan, add cumin to crackle, add mint, coriander, green chillies, ginger. - Fry for 2-3 minutes till the rawness is gone. - Cool and grind to a fine paste adding salt and a little water.
- Sweet Tamarind chutney: - - Heat oil in a pan, add cumin to crackle. - Add ginger powder, asafoetida, chilli powder.Add tamarind pulp and cook for 5 minutes. - Add the jaggery, rock salt and cook for further 5 minutes, till it reaches a nice consistency. - Check the taste and adjust accordingly. Cool and remove into an airtight jar. Store in refrigerator.
- Serving the Bhalla-Papdi Chaat: - - In a plate place 3-4 bhallas (spread out), place the Papdis in between the bhallas. - Add a few potato pieces and boiled chana on top. - Firstly Add the dahi chutney generously on top so that the bhallas and papdi are covered completely. - Next add a spoonful each of the green chutney and tamarind chutney. - Sprinike a pinch of cumin powder, chilli powder, chaat masala, rock salt. - Garnish with pomegranate and serve.
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