Dahi bhalla padi chat & Stuffed Golgappas and fruit chat

Name: Dahi bhalla padi chat & Stuffed Golgappas and fruit chat
Total time: 10800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: For making Dahi Bhalla; 1 cup Urad Dal; 1/2 tablespoon crushed Ginger-Green Chilli (optional); As needed Oil for deep frying; to taste Salt; 2 tbsps pomegranate seeds; 4 cups lukewarm Water; For Assembling; 3 1/2 cups Curd (yogurt); 1 tablespoon Red Chilli Powder; 2 tablespoons Roasted Cumin Powder; 1 tablespoon Black Pepper Powder (optional); 1/4 cup finely chopped Coriander Leaves; 1/4 cup Sweet Chutney (date tamarind chutney); 3 tablespoons Powdered Sugar or to taste (optional); Ingredients for Papadi Chaat; 14 Papadis (flat puri); 2/3 cup boiled Chickpeas; 2/3 cup boiled and chopped Potato; 1/2 cup chopped Onion; 1/2 cup Curd lightly beaten; 5 tablespoons Date Tamarind Chutney (khajur imli ki chutney); 5 tablespoons Green Coriander Chutney; ingredients for stuffed Golgappas; 12 pani puri shells; 1 boiled potato; As needed yogurt; 2 tsp Mint chutney; 1 tsp Pani puri Masala; As needed tamarind chutney

Sadhana Mohindra @cook_12095969

#mothersday
#Stuffed Golgappas,Fruit Chaat
#Post 2

The three most beautiful women in the world to me
was
1 My mother
2 Her shadow
3 Her image in the mirror
The loveliest masterpiece of the heart of God is the heart of mother
I learnt cooking skills from my mother.My mother was a very good cook and expert in making chatts of various varieties.I still remember the ways she made Bhalla,Papadi and golgappas.I followed the same Steps which my mother taught me,but sometimes feel very sad when I want to learn some more but couldn’t..

#mothersday
#Stuffed Golgappas,Fruit Chaat
#Post 2

Sadhana Mohindra @cook_12095969

#mothersday
#Stuffed Golgappas,Fruit Chaat
#Post 2

Saved

Ingredients

2-3 hours

8 servings

For making Dahi Bhalla
1 cupUrad Dal
1/2 tablespooncrushed Ginger-Green Chilli (optional)
As neededOil for deep frying
to tasteSalt
2 tbspspomegranate seeds
4 cupslukewarm Water
For Assembling
3 1/2 cupsCurd (yogurt)
1 tablespoonRed Chilli Powder
2 tablespoonsRoasted Cumin Powder
1 tablespoonBlack Pepper Powder (optional)
1/4 cupfinely chopped Coriander Leaves
1/4 cupSweet Chutney (date tamarind chutney)
3 tablespoonsPowdered Sugar or to taste (optional)
Ingredients for Papadi Chaat
14Papadis (flat puri)
2/3 cupboiled Chickpeas
2/3 cupboiled and chopped Potato
1/2 cupchopped Onion
1/2 cupCurd lightly beaten
5 tablespoonsDate Tamarind Chutney (khajur imli ki chutney)
5 tablespoonsGreen Coriander Chutney
ingredients for stuffed Golgappas
12pani puri shells
1boiled potato
As neededyogurt
2 tspMint chutney
1 tspPani puri Masala
As neededtamarind chutney
To tastesalt
To tastered chilli powder
1 tspchaat masala
1/4 tspdried mint leaves
ingredients for Fruits Chatt
1Apple large cubed
1Banana sliced
1/4 cupGrapes seedless or de-seeded
1/4 cupPomegranate (optional)
1 cupOrange segments
1 cupPineapple cubes
1/2 tspBlack salt
1/2 tspRoasted cumin powder
1/2 tspChaat masala powder
1 /4 tspBlack pepper powder (freshly ground)

Saved

Steps

2-3 hours

1

Rinse and soak urad dal in water for 6 hours or overnight.
It's size would increase to almost double during soaking. Drain and discard all water.
2

Place it in grinder and grind into a smooth paste by gradually adding 1-2 tablespoons water at a time as required Amount of water required may vary according to the quality of dal. Do not add too much water otherwise batter will turn watery; it should have thick lumpy consistency and there should not be any broken dal pieces.
Transfer it to a large bowl and add crushed ginger-chilli and salt.
3

Mix well and beat the batter until it turns light, about at-least 4-5 minutes. This step is very critical as it will decide how soft and fluffy vada would be after deep-frying.
Heat oil in a deep frying pan over medium flame. When oil is medium hot, take a medium lemon sized portion of batter in between your fingers or a spoon and gently drop it into the oil. Drop 4-5 portions at a time. Deep-fry them.
4

Soak them for about 7-8 minutes. Oil droplets would start floating on surface and vada would turn soft.Take out from water.Transfer to a plate.
5

Beat curd with sugar and salt with hand beater until smooth. Do not use electric blender for beating otherwise curd will turn very thin.
6

Take 4-5 fried and soaked bhallas in a deep serving plate or a bowl. Pour generous amount of curd evenly over it until fully covered. Top it with 2-teaspoons sweet chutney and sprinkle red chilli powder, roasted cumin powder and black pepper powder. Garnish dahi bhalla chaat with coriander leaves and pomegranate seeds.Serve immediately.
7

Papadi Chaat
Prepare all the ingredients and arrange them before starting the assembling process. Take two deep serving plates and arrange 7-papadis in each of them. You can either keep papdis whole or lightly break them into small pieces.
Mix 2-tablespoons green chutney with chickpeas.
8

Top each plate with potatoes and onion.Add Sweet Chutney.pomegrante Seeds.
Top each plate with green chutney. Papri Chaat is ready for serving. Enjoy it immediately.
9

For Golgappas...Chop boiled potato into small cubes. Add as much chaat masala as you like.
10

Mix 1 tbsp. pani puri masala with 1 cup water. Add 1/4 tsp. dry mint leaves and some ice cubes (it tastes best when cold).
Poke a large hole in each pani puri shell.
11

In the following order, add these ingredients to each shell: potato yogurt, tamarind chutney, mint chutney, a pinch of salt, a pinch of red pepper, and finally, masala water.
12

For Fruit Chaat..Place all the cut fruits in a bowl. Sprinkle black pepper powder, roasted cumin powder, black salt and chaat masala and toss them well.
13

Wrap clean sheet over the fruit bowl and chill in the refrigerator for 2-3 hours before serving.
Serve the chilled fruits in serving bowls.Enjoy Chaat Bhandar.