Producer: Priyanka Das Editor: Sujata Singh
Impress your guests with this delicious chaat recipe that has been curated from ‘The Tastes of India’ podcast on Audible.
Bhalla: 8 nos Crisp papdi: 12 nos Salt to taste Potatoes medium (boiled and chopped): 2 nos Boiled chickpeas: 1/2 cup Green chutney: 1/4 cup Dates and tamarind chutney: 1/4 cup Roasted cumin powder: 1 tsp Chaat masala: 1/2 tsp or as per the taste Red chilli powder: 1/2 tsp or as per the taste Fresh coriander leaves: 2 tbsp Nylon sev as needed Pomegranate: 2 tbsp Red chutney (Optional and as per taste for those who like it more spicy)
Black gram dal/Urad dal: 1 cup, soaked for 4 hrs Ginger: 1 tbsp Salt as per taste Oil to deep fry Ingrediens to make the sweetened curd Chilled curd: 3 cups or as needed Powdered sugar: 3/4 cup or as needed
Grind the black gram dal with ginger paste with very little water to get a smooth batter. Add salt and beat the batter with your fingers against the wall of the bowl. Add a little hot oil and beat once more.
Drop a dollop of batter in water; if the batter is floating, means the batter is ready to fry. Heat oil and fry small balls of the batter till golden brown.
Immediately put them in a bowl of lukewarm water and let it soak for 8-10 minutes. Squeeze excess water from each bhalla and keep it aside.
Add salt and sugar to yoghurt and whisk till smooth. Keep it in the refrigerator till use.
Arrange the papdis on a plate. Place bhallas and some potatoes on each papdi. Put some boiled chickpeas over the potatoes and cover with chilled yoghurt.
Pour a little green chutney and sweet tamarind chutney. For those who like it more spicy, add red chutney. Sprinkle a little cumin powder, chaat masala, red chilli powder and salt.
Pour a little green chutney and sweet tamarind chutney. For those who like it more spicy, add red chutney. Sprinkle a little cumin powder, chaat masala, red chilli powder and salt.