Dahi Bhalla

Curd  has several health benefits during summers. Many recipes will be made time and again in summers such as Kadhi Pakora, raitas and dahi bhallas. Dahi Bhalla is another typical recipe from Punjabi cuisine. My husband is fond of this platter like anything.  Dahi bhalla platter represents lentil dumping along with papdis and boiled potato pieces dipped in creamy yogurt with the flavor of spicy green Coriander and sweet tamarind chutneys.

Image

Dahi Bhalla can be served as side dish with Punjabi main course or can also be served as starter dish. Yesterday on hubby’s demand dahi bhalla was served J

I have used white urad dal without skin, you can use the urad dal with skin. However in the later case after soaking the dal overnight, you have to remove the skin before you could use it for fritters or dumpings or bhallas.

Here we go,

 Ingredients For Bhalla:

  • White Urad dal – 1
  • Green Chilli – 1 medium (finely chopped)
  • Cumin seeds – 1 tsp
  • Dry fruits – 8-10 cashews and raisins each
  • Salt – To taste

 

Method:

  1. Wash the urad dal twice in the flowing water. Soak the dal overnight.
  2. In the morning remove excess water (if any) and then grind the dal to a smooth batter. Add salt while grinding and if required add little water in between.
  3. Add finely chopped green chilli and cumin seeds.
  4. Now mix the batter with little force for couple of minutes, so that batter becomes light and fluffy. Add dryfruits. Again mix them.
  5. You can check if the batter is by dropping a spoonful of batter in water, if it floats its ready.
  6. Heat oil in a heavy bottom wok. When oil is medium hot, take a spoonful of urad dal batter and pour in the oil. Deep fry till golden brown and crisp.
  7. Take lukewarm water with little salt in a big bowl. Put the hot bhallas in the water and keep it aside for half hour.
  8. Post half hour, take bhalla one by one and press between your palms to drain the excess water. Do not over press the bhallas, otherwise it will break into pieces.

Image

Ingredients For Bhalla Platter:

  • Potato – ½ medium (boiled and cut into cubes)
  • Yogurt – 1 cup (beaten smooth)
  • Green Coriander Chutney – to taste
  • Red tamarind chutney – to taste
  • Bhallas – 3 nos
  • Cumin powder (Roasted jeera powder) – a pinch
  • Red chilli powder – a pinch
  • Chaat Masala – a pinch
  • Chopped coriander – few chopped
  • Anar Dana (optional) – ½ tsp

Image

Method:

  • Arrange bhallas, boiled potato cubes in the serving tray / bowl. Spread beaten smooth curd on the bhallas.
  • Now put some green coriander chutney followed by red tamarind chutney.
  • Sprinkle black salt, chaat masala, red chilli powder and cumin powder.
  • Garnish with chopped coriander and Anar dana.

Dahi Bhalla Platter is ready!!

I am sure you will be eager have this yum yummy Dahi Bhalla platter, Enjoy!!!!! Do not forget to check out our easy Cholle Bhature recipe!!!!

Check out our most unique recipe Dhondas here!!!!

If you liked this post, kindly consider linking to it or sharing it with others or like us on Facebook and twitter.

Happy Cooking!! 🙂

Nancy

 

Cholle Bhature

Today I am here with a typical Punjabi recipe, “Cholle Bhature”. I have been eating cholle bhature since childhood. Needless to say that I learnt this dish from my mom.

Yesterday, there was a small get together at my mother’s place. Me, my husband, Nidhi, our bro, mom dad, everybody was there. And the menu was Cholle Bhature muahhh!!! Love you mom….

Cholle here refers to a spicy curry and bhature to fried flat bread. The below recipe would definitely taste different from one’s we eat in restaurants.

Image

Here we go with the recipe,

Ingredients For Cholle:

  • Cholle (white chickpeas) – 1 cup (soaked overnight and boiled)
  • Onion – 2 medium sized (finely chopped)
  • Tomato- 2 medium sided (blended into smooth paste)
  • Ginger Garlic Paste – 1 tsp
  • Green Chilli – 2 nos. (finely chopped)
  • Cumin Seeds – ½ tsp
  • Tej Patta – 1 large
  • Cloves – 3-4
  • Salt – to taste
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Cholle Masala – 1 tsp
  • Garam Masala – ½ tsp
  • Coriander Powder – 1 tsp
  • Coriander Leaves – few (finely chopped)

Method:

  1. Heat the oil in a pan on medium heat. Once hot, add cumin seeds, tej patta and cloves. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away and oil starts leaving in the side of the paste.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add the boiled Cholle and stir continuously till it comes to a boil.
  7. Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
  8. Check the seasoning and add more salt or spice powders if required.
  9. Garnish with chopped coriander leaves.

Image

Ingredients For Bhature:

  • Maida (All pupose flour) – 1 cup
  • Sooji – ½ cup
  • Baking Powder – ½ tsp
  • Oil – 2 tsp
  • Curd – ½ cup
  • Ajwain – 1 tsp
  • Salt – 1tsp
  • Water

 Method:

  1. If bhaturas are to be made in the morning, then start a night before. If you plan to make bhaturas in afternoon lunch, then start in the same morning.
  2. Take a big bowl, and mix all the ingredients and make a soft dough. Cover it with a muslin cloth.
  3. Allow it to ferment for few hours atleast 6 hrs.
  4. Again knead the dough for two minutes.
  5. Form it in to 10 balls and roll them into 5-6 inch discs.
  6. Heat oil in a heavy base wok.
  7. Deep fry the bhaturas in the same way as we fry pooris. Serve the hot bhaturas with cholle.

Cholle Bhature is ready. You can serve it with onion and pickle as we see in restaurants.

Image

My mom served it with green chutney and mix salad of onion, tomato, cabbage, cucumber and green chilli with some rock salt and chat masala sprinkled on it!!

Enjoy!!

Nancy