Dahi Bhalla Pakodi Chaat Diwali Chaat Diwali Special Pakodi Chaat & curd (yogurt) Bhalla

Ingredients

• ½ kg Urad dal (soaked for 2-3 h)
• 1 tbsp Black peppercorns
• 1 heaped tbsp Cumin seeds
• 1 tbsp Fennel seeds
• ¼ tsp Fenugreek seeds, methi dana
• Salt to taste
• Urad dal paste, urad dal paste
• ½ inch Ginger (peeled & finely chopped) Ginger
• 2-3 Green chillies (less spicy & finely chopped)
• 2 tbsp Soaked Urad dal
• ¼ tsp Carom seeds, Ajwain
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• 1 tsp Prepared Masala, Prepared Masala
• Salt to taste
• Oil for frying
• 2 no. Green chili, slit into half
• Lemon wedge
• A pinch of degi red chili powder
• Coriander sprig, coriander leaves
• Prepared Pakodi
• 1 tsp Prepared Masala, Prepared Masala
• Salt to taste
• ½ tsp Lemon juice
• ½ tbsp Coriander leaves, chopped
• 2 no. Green chili (less spicy & chopped)
• Pomegranate pearls
• Boondi, Bundi
• Ginger, julienned, ginger
• Tamarind chutney
• Coriander sprig, coriander leaves
• Urad dal paste, urad dal paste
• Salt to taste
• ½ inch Ginger (peeled & finely chopped) Ginger
• 2 no. Green chillies (less Spicy & chopped)
• 1 tbsp Coriander leaves, finely chopped
• A pinch of baking soda
• ½ tbsp Tamarind chutney
• Salt to taste
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 cup Water
• ½ tsp Prepared Masala, Prepared Masala
• Prepared Tadka
• 5-6 no. Ice cubes
• Fried Bhalla
• ½ tbsp Oil
• ¼ tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• Oil for frying
• Sweetened curd, curd (yogurt)
• A pinch of prepared masala
• A pinch of degi red chili powder
• Soaked Ballas
• Masala Chana Dal
• A pinch of degi red chili powder
• Tamarind chutney
• Green chutney
• Sweetened curd, curd (yogurt)
• A pinch of prepared masala
• A pinch of degi red chili powder
• Pomegranate pearls
• Ratlami sev
• Ginger, julienned, ginger
• Coriander sprig, coriander leaves

Steps

1. In a pan, add black peppercorns, cumin seeds, fennel seeds, fenugreek seeds, salt to taste and dry roast it well for a while on medium flames.
2. Transfer it to a mixer grinder jar and grind it coarsely.
3. Keep it aside for further use.
4. In a parat or bowl, add urad dal paste, and whisk it well.
5. Once the batter is fluffy, add ginger, green chilies, soaked urad dal, carom seeds, degi red chili powder, asafoetida, prepared masala, salt to taste and give it a good mix.
6. Drop the lemon size balls in the hot oil and fry until crispy and golden brown.
7. Transfer it to a serving bowl, garnish it with green chili, lemon wedge, a pinch of degi red chili powder and coriander sprig.
8. Serve hot.
9. In a bowl, add fried pakodi, add prepared masala, salt to taste, lemon juice, coriander leaves, green chillies and toss it well.
10. Transfer it to a serving bowl, garnish it with boondi, pomegranate pearls, tamarind chutney, ginger and coriander sprig.
11. Serve hot.
12. In a parat or bowl, add urad dal paste and whisk it well.
13. Once the batter is fluffy, add salt to taste, ginger, green chilies, coriander leaves, baking soda and mix it well.
14. Take a lemon size batter, drop it in hot oil and fry until crispy and golden brown.
15. Transfer it to an absorbent paper and keep it aside for further use.
16. In a bowl, add tamarind chutney, salt to taste, degi red chili powder, water, prepared masala, prepared tadka, ice cubes and mix it well.
17. Add fried bhallas and keep it aside to soak for 20-25 minutes.
18. In a serving bowl, add sweetened curd, sprinkle prepared masala, degi red chili powder, soaked bhallas, masala chana dal, degi red chili powder, tamarind chutney, green chutney and sweetened curd.
19. Garnish it with a pinch of prepared masala, a pinch of degi red chili powder, pomegranate pearls, ratlami sev, ginger and coriander sprig.
20. Serve cold.