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Stuffed Dahi Bhalla Chaat Recipe

By on April 25, 2021
Stuffed Dahi Bhalla Chaat Recipe

Stuffed Dahi Bhalla Chaat RecipeStuffed Dahi Bhalla Chaat Recipe

Stuffed Dahi Bhalla Chaat Recipe

Delhi Chana Chaat Recipe

Ingredients;

For Vadas :

  1. Urad daal – 3/4 cup
  2. Ginger chilli paste – 1 tsp
  3. Hing- 1/4 tsp
  4. Salt to taste

For stuffing:

  1. Chopped cashew nuts – 1 1/2 tbsp
  2. Chopped raisins – 1 1/2 tbsp
  3. Finely chopped mint leaves – 1/2 tsp
  4. Salt to taste

For curd mixture:

  1. Smoothly whisked curd- 1 cup
  2. Sugar or as per taste – 2 tbsp
  3. Black salt – A pinch
  4. Cumin powder – 1/4 tsp
  5. Red chilli powder – 1/4 tsp
  6. Chopped cilantro- 1 tbsp
  7. Salt to taste

For serving:

  1. Green chutney – 2 to 3 tbsp
  2. Sweet tamarind chutney – 2 to 3 tbsp
  3. Cumin powder to sprinkle
  4. Red chilli powder to sprinkle
  5. Sev for garnishing
  6. Finely chopped cilantro for garnish

For green chutney:

  1. Chopped cilantro – 1 cup
  2. Chopped pudina leaves – 1/2 cup
  3. Roasted channa dal – 1 tbsp
  4. Jeera- 1 tsp
  5. Green chillies chopped – 2
  6. Lemon juice – 1 tbsp
  7. Salt to taste

For sweet tamarind chutney;

  1. Tamarind- 100 gms
  2. Sugar – 1/4 cup
  3. Chaat masala – 1/2 tsp
  4. Red chilli powder – 1/4 tsp
  5. A pinch black salt

Instructions;

For vadas :

  • Firstly wash urad daal very well and soak it in water for 6 to 7 hrs or preferably overnight.
  • Next day grind the urad daal to a very smooth paste along with salt in the grinder using as little water as possible.
  • Next beat the urad daal very well with a whisk till it is white and fluffy.
  • The more you beat the softer the vadas would be, This step would take around 5 minutes and will determine how soft your vadas will be.
  • Next add ginger chilli paste in vada batter and mix very well.
  • You can even add 1/4 tsp of cooking soda in the batter to ensure softness.
  • This step is optional.
  • Now for the filling heat very little ghee, roast the finely chopped cashews and raisins along with mint leaves till light golden colour, roasting is optional.
  • You can even make stuffing without roasting.
  • Roasting gives a nice aroma.
  • Add little salt.
  • Keep aside.
  • Now heat oil for frying the vadas.
  • Take a spoonfool of vada batter in your hand and pat a little with your fingers.
  • Keep a little stuffing on it and carefully cover the vada with batter again lightly so as to enclose the stuffing.
  • Drop it in the oil and fry on medium flame till the vadas are cooked evenly and are browned.
  • Do not fry more than 2 to 3 vadas at a time.
  • Fry all the vadas likewise and drop it in a vessel full of water to which 1/4 tsp of hing has been added.
  • Hing is added for easy digestion.
  • Next for making the curd mixture whisk the curd very nicely till no lumps remain.
  • It should be really very smooth.
  • Next add sugar, black salt, cumin powder, chilli powder, chopped cilantro and salt to taste.
  • Mix well.
  • Keep aside.
  • Now for assembling the Dahi bhalla chaat take an oblong shape platter and firstly spread some seasoned curd.
  • Next press all the water from the vadas and keep it one by one on the platter at equal distance and spread some dahi on the vadas
  • Next drizzle some green chutney and sweet tamarind chutney on the curd as well as on the vadas.
  • Add chutneys as per your taste preference.
  • Next sprinkle some cumin, red chilli powder and garnish with nylon sev as well as finely chopped coriander.
  • You dahi bhalla chaat is ready to be served.
  • You can also add some papdis to it and make papdi dahi bhalla chaat.
  • For green chutney grind all the ingredients mentioned under green chutney to a smooth paste using very little water.
  • For sweet tamarind chutney soak the tamarind in hot water for about an hour and there after strain the pulp through a strainer.
  • Next mix sugar and all the other ingredients to it and cook it on low flame till sugar is completely dissolved and you get shiny texture and chutney consistency.
  • Use as required and store the remaining in air tight container in the refrigerator till further use.
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