Bhalla Papadi Chaat
Soft bhallas soaked in dahi, crunchy papdi, sweet imli, spicy hari chutney, and masalas doing their thing, every bite is a rollercoaster
Ingredients
For Bhalla
- 1 cup urad dal split black gram, soaked 4–5 hours
- 1 tsp grated ginger
- 1 green chili optional
- Salt to taste
- Oil for deep frying
For Papdis
- 1 cup plain flour
- Salt to tatse
- Water to knead the dough
- 2 teaspoon oil + extra for deep frying
For Chaat Assembly
- 12-15 papdi
- 8-10 prepared bhallas
- 1½ cups thick chilled dahi (whisked smooth)
- ¼ cup hari chutney mint-coriander
- ¼ cup meethi chutney tamarind-date
- ½ cup nylon sev
- ¼ cup pomegranate pearls
- 1 tsp chaat masala
- ½ tsp roasted cumin powder
- Red chili powder to taste
Instructions
Prepare Bhallas
- Grind soaked urad dal with ginger, green chili, and minimal water to a smooth batter.
- Whisk batter well until light and fluffy.
- Deep-fry small portions on medium heat until golden.
- Soak fried bhallas in warm salted water for 10–15 minutes.
- Gently squeeze out excess water and set aside.
For Papdis
- Knead a firm and smooth dough using enough water and 2 teaspoon oil and salt.
- Let the dough rest for 15-20 minutes.Heat oil in a kadai. Pinch small portions from the dough, roll into thin circles.
- Prick them with fork to avoid puffing in oil. Heat on low medium heat until cripsy.
- Remove from oil on absorbent paper. Cool and store in air tight containers.
Assemble Bhalla Papdi Chaat
- Arrange papdi on a serving plate.
- Place bhallas on top and lightly press them.
- Pour whisked chilled dahi evenly over papdi and bhallas.
- Drizzle hari chutney and meethi chutney.
- Sprinkle chaat masala, roasted cumin powder, and red chili powder.
- Top with sev and pomegranate pearls.
- Serve immediately.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!