Wednesday, 15 July 2015


Preparation time: 15 minutes + soaking overnight
Cooking time : 20 minutes
Serves: 6


For bhalla
1 cup white lentil /skin less black gram (urad dhuli)    
1/4 tsp asafoetida (hing) powder
salt to taste
oil for frying

For stuffing
1 tbsp kaju tukda
1 tbsp thinly sliced or chopped ginger
1 tbsp finely chopped green chilies
1 tsp raisins
1 tsp cunin seeds
salt to taste
Accompaniments for serving chaat
2 cups Hung curd
1 tsp roasted cumin powder
chaat masala to taste
degi mirch powder to taste
1" ginger Julians
1 tbsp sugar (optional)
2 tbsp cream (optional)
2 tbsp green chuttney
2 tbsp tamarind chuttney
2 tbsp sev
salt to taste
  1. Wash and soak dal in three cups of cold water overnight.
  2.  Drain off excess water the following day. Grind dal to a smooth paste. 
  3. Whisk half a teaspoon of salt, asafoetida into the batter.
  4. Mix all the ingredients listed in the stuffing list.Keep aside
  5.  Heat sufficient oil in a kadai.
  6. Take a clean polythene bag and place it on marble top or on rolling board.
  7. Clean it with water and spread a tablespoonful of batter on it with wet hand.
  8. Place a tsp of filling in the center and fold first half of the batter on the second half of the batter in a way that the stuffing is covered. 
  9. Carefully take it on your fingers and Immediately put it in the hot oil and fry until light golden. Drain onto an absorbent paper.  Put bhallas in sufficient quantity of lukewarm water. Leave for two minutes. Squeeze between your palms to drain out water.
  10. Mix sugar and cream with hung curd with the help of a blender.
  11. Cut the bhalla in a way that the stuffing is visible and place it in a plate.
  12. Top it with curd, tamarind chuttney,green chuttney ,ginger juliennes, pomegranate seeds,sev and sprinkle salt,degi mirch powder and chaat masala.
  13. You can also add chopped boiled potatoes, papdi and boiled kabuli channa to the chaat.
  14. Serve chilled .

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