Bhalla-Papdi Chaat

Name: Bhalla-Papdi Chaat
Cuisine: Indian
Ingredients: For the Bhallas:; 1 cup Urad Dal (white lentils without skin); 1/4 cup Moong dal; 1/4 tsp cumin; 1 pinch asafoetida; to taste Salt; Oil for deep frying; For Bhalla-Papdi Chaat:; Bhallas; Papdis (store bought); 1 boiled potato – cut into small cubes; 1 cup boiled chana/ chickpeas; 2 cups Dahi Chutney; 1/2 cup Green Chutney; 1/2 cup Sweet tamarind chutney; 1 tsp Chaat masala; 1 tsp Red chilli powder; 1 tsp Rock salt; 1 tsp roasted Cumin powder; Pomegranates; For the Curd/ Dahi chutney:; 2 cups thick fresh curd; 1 tbsp powdered sugar; 1/4 tsp rock salt; For the Green Chutney:; 2 packed cups of Mint leaves; 1 cup coriander leaves; 3 green chillies; 1 small piece of ginger; 1/2 tsp cumin

Sailaja Kosuri @cook_12675928

Having spent a good part of my life in Delhi, and enjoying the street food of Delhi, particularly the samosas, tikkis, jalebis, Gulab jamuns, Chaats, I miss these a lot after shifting to Hyderabad... we cannot get that authentic Dilliwala taste here. So slowly I started making the Chaats at home, my most favourite being Bhalla Papri Chaat. It’s one of the popular items on my menu whenever I have guests over for a get together at my home.

Sailaja Kosuri @cook_12675928

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Ingredients

For the Bhallas:
1 cupUrad Dal (white lentils without skin)
1/4 cupMoong dal
1/4 tspcumin
1 pinchasafoetida
to tasteSalt
Oil for deep frying
For Bhalla-Papdi Chaat:
Bhallas
Papdis (store bought)
1boiled potato – cut into small cubes
1 cupboiled chana/ chickpeas
2 cups Dahi Chutney
1/2 cup Green Chutney
1/2 cupSweet tamarind chutney
1 tspChaat masala
1 tspRed chilli powder
1 tspRock salt
1 tsproasted Cumin powder
Pomegranates
For the Curd/ Dahi chutney:
2 cupsthick fresh curd
1 tbsppowdered sugar
1/4 tsprock salt
For the Green Chutney:
2packed cups of Mint leaves
1 cupcoriander leaves
3green chillies
1small piece of ginger
1/2 tspcumin
to tasteSalt
1 tspoil
For the Sweet Tamarind chutney
1 cupthick tamarind extract – soak tamarind in warm water for half-an-hour and squeeze out the juice
2 tspoil
1/2 tspcumin
1/2 tspginger powder (sonth)
1/2 tspchilli powder
1/4 tsprock salt
1 pinchasafoetida
1 cuppounded jaggery/ gud

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Steps

1

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.
2

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
3

Making Curd Chutney:
Beat the curd well till smooth. Add the remaining ingredients and mix well. Chill in refrigerator till use.
4

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.
5

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.
6

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.