For the bhallas:
Soak moong dal and urad dal for 2 hours.
In a food processor grind them nicely.
Whisk the dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.
With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.
For the khatti chutney:
In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.
Add garam masala and lemon juice. Mix.
Your khatti chutney is ready.
For the meethi chutney:
Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.
Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.
Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.
Your meethi chutney is ready.
For the dahi:
Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.
For the chaat masala:
Mix all the ingredients together.
In a plate place bhallas. Break them a little from the middle.
Add sweetened curd, khatti chutney, meethi chutney.
Garnish with pomegrante and sev.
Sprinkle some chaat masala.
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Key Ingredients: tamarind, cumin seeds, yellow chillies, Pomegranate, sev, mace, nutmeg, black cardamom, lemon juice, mint leaves, green gram, ginger, coriander leaves, vegetable oil, Chironji, sugar, garam masala, rock salt, coriander, leaves, mint, yogurt