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Photo of Stuffed dahi bhalla chaat by Hetal Agarwal at BetterButter
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Stuffed dahi bhalla chaat

Apr-17-2017
Hetal Agarwal
420 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Stuffed dahi bhalla chaat RECIPE

A Delhi specialty with melt in the mouth dry fruit bhallas dunked in seasoned yogurt and drizzled with chutneys and sev for a burst of sweet, spicy and tangy flavors. A festival favorite and an evergreen recipe first to come in mind when you think of making some special dish with yogurt. Lip smacking delicious!!

Recipe Tags

  • Navratri Recipe
  • Veg
  • Easy
  • Festive
  • North Indian
  • Tamil Nadu
  • Frying
  • Sauteeing
  • Snacks

Ingredients Serving: 3

  1. For Vadas :
  2. 3/4 cup urad daal
  3. 1 tsp ginger chilli paste
  4. 1/4 tsp hing
  5. Salt to taste
  6. For stuffing:
  7. 1 1/2 tbsp chopped cashew nuts
  8. 1 1/2 tbsp chopped raisins
  9. 1/2 tsp finely chopped mint leaves
  10. Salt to taste
  11. For curd mixture:
  12. 1 cup smoothly whisked curd
  13. 2 tbsp sugar or as per taste
  14. A pinch of black salt
  15. 1/4 tsp cumin powder
  16. 1/4 tsp red chilli powder
  17. 1 tbsp chopped cilantro
  18. Salt to taste
  19. For serving:
  20. 2 to 3 tbsp of green chutney
  21. 2 to 3 tbsp of sweet tamarind chutney
  22. Cumin powder to sprinkle
  23. Red chilli powder to sprinkle
  24. Sev for garnishing
  25. Finely chopped cilantro for garnish
  26. For green chutney:
  27. 1 cup chopped cilantro
  28. 1/2 cup chopped pudina leaves
  29. 1 tbsp roasted channa dal
  30. 1 tsp jeera
  31. 2 green chillies chopped
  32. 1 tbsp lemon juice
  33. Salt to taste
  34. For sweet tamarind chutney
  35. 100 gms tamarind
  36. 1/4 cup sugar
  37. 1/2 tsp chaat masala
  38. 1/4 tsp red chilli powder
  39. A pinch black salt

Instructions

  1. For vadas :
  2. Firstly wash urad daal very well and soak it in water for 6 to 7 hrs or preferably overnight.
  3. Next day grind the urad daal to a very smooth paste along with salt in the grinder using as little water as possible.
  4. Next beat the urad daal very well with a whisk till it is white and fluffy. The more you beat the softer the vadas would be, This step would take around 5 minutes and will determine how soft your vadas will be.
  5. Next add ginger chilli paste in vada batter and mix very well.
  6. You can even add 1/4 tsp of cooking soda in the batter to ensure softness. This step is optional.
  7. Now for the filling heat very little ghee, roast the finely chopped cashews and raisins along with mint leaves till light golden colour, roasting is optional. You can even make stuffing without roasting. Roasting gives a nice aroma. Add little salt. Keep aside.
  8. Now heat oil for frying the vadas.
  9. Take a spoonfool of vada batter in your hand and pat a little with your fingers. Keep a little stuffing on it and carefully cover the vada with batter again lightly so as to enclose the stuffing.
  10. Drop it in the oil and fry on medium flame till the vadas are cooked evenly and are browned.
  11. Do not fry more than 2 to 3 vadas at a time.
  12. Fry all the vadas likewise and drop it in a vessel full of water to which 1/4 tsp of hing has been added. Hing is added for easy digestion.
  13. Next for making the curd mixture whisk the curd very nicely till no lumps remain. It should be really very smooth.
  14. Next add sugar, black salt, cumin powder, chilli powder, chopped cilantro and salt to taste. Mix well. Keep aside.
  15. Now for assembling the Dahi bhalla chaat take an oblong shape platter and firstly spread some seasoned curd.
  16. Next press all the water from the vadas and keep it one by one on the platter at equal distance and spread some dahi on the vadas
  17. Next drizzle some green chutney and sweet tamarind chutney on the curd as well as on the vadas. Add chutneys as per your taste preference.
  18. Next sprinkle some cumin, red chilli powder and garnish with nylon sev as well as finely chopped coriander.
  19. You dahi bhalla chaat is ready to be served. You can also add some papdis to it and make papdi dahi bhalla chaat.
  20. For green chutney grind all the ingredients mentioned under green chutney to a smooth paste using very little water.
  21. For sweet tamarind chutney soak the tamarind in hot water for about an hour and there after strain the pulp through a strainer.
  22. Next mix sugar and all the other ingredients to it and cook it on low flame till sugar is completely dissolved and you get shiny texture and chutney consistency.
  23. Use as required and store the remaining in air tight container in the refrigerator till further use.

Reviews (1)  

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Maanika Hoon
Apr-17-2017
Maanika Hoon   Apr-17-2017

Awesome!

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