Lakhanpur bhalle
Cooking Instructions
- 1
Soak moong and chana dal for 2 hours.
- 2
Strain the water and grind both dals into a thick batter using only few tablespoons of water, not much.
- 3
Add salt, red and black pepper powder and mix.
- 4
Mixture is ready to fry. Can add chick pea flour of the batter looks loose. Mine was fine so I didn't add any flour.
- 5
Heat oil in a wok, once the oil becomes medium hot, spoon in the batter in 6-8 portions and fry until golden colour.
- 6
Strain and remove bhallas.
- 7
Grind everything mentioned under the chutney section, together to make spicy tangy chutney to go with the bhallas.
- 8
It's done, I have made a smooth paste.
- 9
Serve immediately with grated radishes.
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