Dahi Bhallay

“ Dahi Bhallay or Dahi Baray “ is one of the most delicious and amazing dish usually made in “Ramadan Kareem”.In Pakistan, no celebration is completed without a big bowl of dahi Bhallay. Especially on Eid. It is a must itm on Eid table, no Eid is completed without mother’s delicious dish of dahi Bhallay. It is called as “dahi vada” in North India and mostly Pakistani people call it “dahi Bhallay”. Well, whatever you call them the main line is they are phenomenally delicious and a must have for festivals or even for weekend get togethers. You can also have them as an evening snack with tea, appetizer or a side dish with meal. It is perfect and healthy for all the family members. It is perfect for street food lovers. As I am a street food lover but due to busy daily routine, I usually don’t go out. But when I got this recipe, it’s like my heart wish come true. I made these “ Dahi Baray “ as a evening snack following this recipe. They looked so good. When I tasted, i was so mesmerised with its creamy and delicious taste that it brings back the taste I used to eat at Lahore, Pakistan. It was a great experience to make homemade street food. It has many variations but today I am sharing special Lahori recipe of “ Dahi Baray ”, which is easy to make and mouthwatering yummy in taste. Ingredients:

1. For bhallas

• 400g mong dal
• 1 cup urad dal
• 2 tablespoons zeera
• 1 tablespoon chironji
• Salt to taste
• Oil (for deep frying)

1. For dahi

• Yoghurt – 1 Kg
• Mint Chutney – 4 Tablespoons
• Cucumber – 1/5
• Onion – 1 small
• Lettuce – 2 leaves
• Green Chilli – 2
• Boiled chickpeas – 1 cup
• Pakorian (soaked in water) – 1 cup
• Boiled Potatoes – 2 medium
• Chaat Masala – to taste

1. For garnishing

• Imli Chutney – to taste
• Chaat Masala – to taste

Recipe:

• Soak moong dal and urad dal for 6-7 hours or for overnight.
• In a food processor grind them smoothly.
• Whisk both dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.
• Heat the oil.With oily palms add small portions of batter into hot oil. Deep fry the bhallas till it turns golden brown.
• Whisk yogurt with some powdered sugar. Keep them in the fridge to cool.
• In a large mixing bowl, add yogurt, mint chutney and mix it really well. Add chaat masala and mix it.
• Now add all other remaining ingredients one after the other and mix them all nicely.
• Sprinkle Imli Chutney and Chaat Masala all over to serve.

Tips:

• Use half mong dal and half urad dal while making bhallas.
• Avoid adding a lot of water to grind the dal.
• Make sure to soak the lentils in enough water for at least 6-7 hours. But it will be better if you soak them overnight.
• After frying the bhallas, let them cool completely before soaking.
• If your ready mixture is too thick then add few tablespoons of yogurt.

Serve and enjoy.