Introduction
Step into the vibrant streets of Pakistan, where the air is filled with the aroma of spices and the sizzle of street vendors’ grills. In this blog post, we embark on a gastronomic journey to explore the timeless delight of Dahi Bhalla – a beloved Pakistani snack that tantalizes the taste buds with its medley of flavors and textures. Imagine fluffy lentil dumplings, delicately fried to golden perfection, then immersed in creamy yogurt and adorned with a symphony of tangy chutneys and aromatic spices. As we delve into the origins, preparation techniques, and regional variations of this iconic dish, get ready to embark on a culinary adventure that’s both indulgent and unforgettable. Whether you’re a seasoned foodie or an adventurous eater, join us as we unravel the secrets behind crafting the perfect Dahi Bhalla. So grab your plate and let’s dive into a world of flavor, culture, and culinary bliss!
Savor the Flavors: Irresistible Dahi Bhalla Delights
Course: AppetizersCuisine: PakistaniDifficulty: Easy5
servings20
minutes30
minutes180
kcalDahi Bhaly are a popular Pakistani and Indian snack that are perfect for any occasion. They are made of soft and fluffy lentil fritters that are soaked in yogurt and topped with sweet and spicy chutneys, cilantro, and sev. They are easy to make at home with simple ingredients and can be enjoyed as a light meal or a refreshing appetizer. Learn how to make dahi bhaly with this step-by-step recipe and enjoy a delicious snack.
Ingredients
For the bhaly (fritters)
1/2 cup urad dal (split black gram)
1/4 cup moong dal (split yellow mung beans)
1/2 teaspoon salt
1/4 teaspoon baking soda
Oil for deep frying
- For the yogurt sauce
4 cups plain yogurt
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon roasted cumin powder
1/4 teaspoon red chili powder
- For the chutneys
1/4 cup tamarind pulp
1/4 cup jaggery or brown sugar
1/4 teaspoon salt
1/4 teaspoon roasted cumin powder
1/4 teaspoon red chili powder
1/4 cup water
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 green chilies
1/4 teaspoon salt
1/4 teaspoon roasted cumin powder
1/4 teaspoon chaat masala
1/4 cup water
- For the garnish
1/4 cup sev (crispy chickpea noodles)
2 tablespoons chopped cilantro
2 tablespoons pomegranate seeds (optional)
Directions
- Make the bhaly (fritters). Rinse the urad dal and moong dal in water a couple of times. Then soak them in enough water for at least 4 hours or overnight. Drain the water and grind the dals with salt and baking soda to a smooth and thick paste. You may need to add a little water to help the grinding process, but do not make the batter too thin or watery. Transfer the batter to a bowl and whisk it well for a few minutes to make it light and fluffy. Heat oil in a deep frying pan or kadhai over medium-high heat. Drop small spoonfuls of the batter into the hot oil and fry until golden and crisp on both sides. Do not overcrowd the pan and fry in batches as needed. Drain the bhaly on paper towels and set aside.
- Make the yogurt sauce. In a large bowl, whisk the yogurt with sugar, salt, cumin powder, and chili powder until smooth and creamy. Refrigerate until ready to use.
- Make the chutneys. For the tamarind chutney, combine the tamarind pulp, jaggery or brown sugar, salt, cumin powder, chili powder, and water in a small saucepan. Bring to a boil and then simmer until slightly thickened, about 15 minutes. Let it cool completely. For the mint-cilantro chutney, blend the mint leaves, cilantro leaves, green chilies, salt, cumin powder, chaat masala, and water in a blender until smooth. Transfer to a bowl and refrigerate until ready to use.
- Assemble the dahi bhaly. In a large bowl, soak the bhaly in warm water for about 10 minutes. Then squeeze out the excess water and arrange them on a large serving platter. Pour the yogurt sauce over the bhaly, making sure to cover them well. Drizzle the tamarind chutney and the mint-cilantro chutney over the yogurt sauce. Sprinkle the sev, cilantro, and pomegranate seeds (if using) over the top. Serve chilled or at room temperature.
