By: Sakshi Sikarwar
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Craving that tangy, chilled, and delicious street-style Dahi Bhalla? Here's how you can recreate this flavourful delight right at home!
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Soak urad dal for 4-5 hours. Drain the water and grind into a smooth, fluffy paste without adding too much water.
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Add salt, ginger, and asafoetida. Beat well for airiness. Shape into balls and deep fry until golden and crisp.
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Soak hot bhallas in warm water for 15 minutes. Gently press to remove excess water without breaking their shape.
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Whisk thick curd till smooth. Add a pinch of salt and sugar to balance flavours. Chill until ready to use.
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Place bhallas on a plate. Pour chilled curd generously. Drizzle tamarind chutney, green chutney, and a little spicy red chutney.
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Sprinkle roasted cumin powder, red chilli powder, black salt, and chaat masala for that authentic street-style punch and layered flavour.
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Top with fresh coriander and pomegranate seeds. Serve chilled for a refreshing, sweet-spicy experience loved across Indian streets and homes alike!
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