Dahi Bhalla

• 1 cup Urad dal/Split white lentils
• 2 tbsp. Roasted Gram flour
• ½ tbsp. Ginger-Green chili paste
• Salt
• Oil

• 1 cup thick fresh Curd/Yogurt
• ¾ cup Water
• ½ tbsp. Sugar
• ½ tbsp. Rock salt
• ½ tbsp. Chat Masala
• ¼ tbsp. Roasted Cumin powder
• Pinch of Salt
• ½ cup Imli Chutney/Sweet Tamarind Chutney
• 2 tbsp. fresh minced Coriander/Mint leaves, for garnish
• 1 tbsp. Sev/Boondi, optional
• 2 tbsp. Pomegranate seeds, for garnish, optional

PREPARATION:

• Wash and soak urad dal with enough water for 3-4 hours. Drain water from dal and grind to smooth paste by adding 2-3 tbsp. of water of required.
• Take this batter into a wide bowl and whisk in salt, roasted gram flour, ginger-green chili paste. Whisk for 3-4 minutes, until the batter is smooth and airy.
• In the meantime, heat enough oil for deep frying. When the oil is hot enough to deep fry, then slowly drop down spoonful of batter into the oil.
• Fry till they turn nice golden. Drain onto kitchen tissue. Keep a bowl of water ready and drop down fried bhalle into the water. After 1-2 minutes gently squeeze the bhalle to remove the excess water and set aside.
• Repeat the process to complete the batter. Now start making the dahi mixture to assemble the chat.
• In a bowl beat in curd to remove lumps. Now add water, salt, sugar, chat masala, rock salt and roasted cumin powder. Beat for 2-3 minutes until everything is combined. Chill this in fridge till use.
• To serve, add 2-3 bhalle (depending on the size of the serving bowl) to a serving bowl and top with chilled above made curd/dahi mixture.
• Above it pour 2-3 tbsp. of imli chutney and garnish with boondi and fresh minced coriander leaves or mint leaves.
• Serve chilled by adding lots of love.