Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts
The original chaat is a mixture of potato pieces, crisp fried bread Dahi vada or Dahi Bhalla, gram or chickpeas and tangy-salty spices, with fresh green coriander leaves and yogurt for garnish.
Most chaats originated in some parts of Uttar Pradesh in India, but they are now eaten all across the Indian Sub-continent.
Ingredients:
For Bhalle / Vadas:
- Urad dal 1/2 Cup
- Moong dal 4 tbsp
- Water for soaking 2 Cups
- Water for grinding or add as required 5 tbsp
- Cumin seeds / jeera 1/2 tsp
- Asafoetida / Hing a pinch
- Salt to taste
- Oil For frying
- Enough water For soaking the dals
Other Ingredients:
- Fresh Curd 2 Cups
- Pomegranate arils 1/3 cup
- Sweet Chutney 1/3 Cup
- Green Chutney 1/3 Cup
- Papdis 20 - 25 (optional)
- Chaat Masala as required
- Roasted Cumin Powder as required
- Red Chili Powder as required
- Black Salt as required
- Water for soaking Bhalle 3 Cups
Method:
For making Bhalle:
Rinse and soak both the lentils overnight or for at least 4-5 hours. Drain them very well. Add the lentils to a grinder jar along with ½ tsp cumin seeds and a generous pinch of Hing / asafoetida. you can also add 1 tsp of roughly chopped ginger if you want.
Add water in parts and grind all the ingredients to a smooth fluffy batter. on touching the batter, it should not feel grainy, depending on the quality of lentils and the capacity-volume of grinder, you can add less or more water. Don't add too much water as the batter will become thin.
Take the batter in a bowl and add salt. Stir the batter briskly for a couple of minutes, this brisk stirring makes the batter more light and fluffy. To test the correct consistency of this batter is the floating test, take some water in a small bowl. add 1 tsp of a batter in the water. the batter should float. if it does not float, this means the consistency is thin. You have to brisk / beat it more.
Now, Heat a kadahi or pan with oil for deep frying. When the oil becomes medium hot, add a small amount of batter in the oil, it should come steadily and quickly on the surface. This means it is the right temperature to fry. Add spoonfuls of the batter in the oil, according to the capacity of the pan or kadahi.
Turn them a couple of times for even frying, fry till golden and crisp. Remove Bhalle / vadas with a slotted spoon and drain on paper towels. Fry all the Bhalle / vadas in the same way. Once all the Bhalle / vadas are done with frying, then take 3 cups or more water in a wide bowl or pan and add the bhalle / vadas to the water. soak them for 20 to 25 minutes. At last, Take each Bhalla / vada and flatten and press between your palms to remove excess water. Do this with all bhalle / vadas.
For Garneshing and serving:
Take 2 cups fresh chilled curd in a bowl and beat it till smooth. Now gently place these bhalle in the curd. Gently mix them. Now you can keep these bhalle with the curd in the fridge and assemble when you want to serve, or use them right away as the curd is chilled.
To make a plate of dahi bhalla, place 4 to 5 papdis in a plate. Place 2 to 3 dahi bhalle in a plate. Add more curd or dahi if required.
Top up with the Green chutney, Sweet tamarind chutney as required. Sprinkle red chili powder, roasted cumin powder, chaat masala and black salt as per taste.
Garnished it with some Pomegranate arils, and chopped coriander leaves, and serve Dahi Bhalle immediately.
Note:
- You can garnish it acc. to your taste.
- Boiled Potatoes and Chickpeas can be used for garnishing.
- You can make papdis at home or can buys from market.
- Using Papdi is optional, you can avoid it.
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