The chaat is spicy, comforting and screams indulgence.
When making dahi bhallas and tikki chaat it is necessary to mix the batter well.
Street food is an important part of identifying Indian cuisine. It’s diverse and comprehensive, and it gives your taste buds a burst of flavour. Each area has its own specific selection of street food, all of which strike a chord with us. Dahi Bhalla is such a delectable choice. It is a dahi based chaat made with a mix of sweet and spicy chutney drizzled with spongy bhallas. known as dahi bhalla, dahi vada or doi bora, it is spicy, comforting and screams indulgence. If you’ve tried to make it at home at least once and failed, we’re here to help
Ingredients for Dahi Bhalla
Urad Dal – 1 cup
Chaat Masala – 1 tsp
Yogurt – 2 cups
Tamarind chutney – 2-3 tbsp
Red chili powder – 1 tsp
Toasted cumin powder – 1 tsp
Salt to taste
Oil for frying
Procedure
Rinse half a cup of urad dal and 4 teaspoons of moong dal in water several times. Then soak the legumes for at least 4 to 5 hours or overnight.
Then remove all the water.
Add the lentils, half a teaspoon of cumin seeds and a pinch of hing to a grinding cup. You can add 1 teaspoon of coarsely chopped ginger.
Add the water in small amounts until the dough is smooth and airy.
The batter should not feel gritty to the touch. You can add more or less water depending on the quality of the lentils and the capacity of the mill. Adding too much water will make the vadas soggy.
Put a batter in a bowl and add salt. Stir the batter thoroughly. Heat the oil in a kadai or frying pan to deep fry. You can use any flavorless oil. When the oil is medium hot, drop in a small amount of batter. It should come to the surface steadily and quickly. This indicates that the temperature is suitable for frying.
Too little oil will make the vada mushy, while too much will quickly brown the outside. Therefore, add a neutral amount of oil. Lower the heat when the vada turns light brown. Place the bhallas on tissue paper to drain the extra oil.
Add these in bhallas in a pot of yogurt. Mix them well. Top up with some boiled potatoes, salt, black pepper, red chilli powder and chickpeas. And you’re ready to go.
Do you find the process of Aloo Tikki Chaat similar? How? Let us tell you. You just need to make a batter consisting of mashed potatoes, coriander leaves, salt, chilli powder, turmeric, ginger and cumin seeds, and you can also add dried mango powder. Do not forget to add 4-6 tablespoons of rice flour. Mix all ingredients well. Shape the batter into medium-sized balls and shape or flatten them into round flat patties. Fry these balls in a pan.
Drain the extra oil and mix it well into the yogurt mixture. Add tamarind and green chutney. And you’re done.
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