Dahi Bhalla Chaat Recipe

Dahi Bhalla Chaat is one of South Asia's most loved street snacks. Soft lentil dumplings soak in cool yogurt, then get layered with chutneys, chaat masala and crunchy sev.

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Servings

4 servings

Calories

380

Ingredients

• 200 g urad dal, soaked overnight
• 1 green chilli, chopped
• 1 teaspoon grated ginger
• 500 g thick yogurt, whisked
• 2 tablespoons sugar
• Salt to taste
• 4 tablespoons tamarind chutney
• 4 tablespoons mint chutney
• 2 teaspoons chaat masala
• 1 teaspoon roasted cumin powder
• Sev and pomegranate seeds, to serve
• Fresh coriander, to serve
• Oil, for deep frying

Instructions

1. Drain the soaked dal and blend with the chilli and ginger into a thick, fluffy batter.
2. Whisk the batter vigorously for 5 minutes until light, then season with salt.
3. Heat oil to 175°C and drop in spoonfuls of batter, frying until deep golden.
4. Soak the fried bhallas in warm salted water for 15 minutes, then gently squeeze out the water.
5. Whisk the yogurt with sugar and salt until smooth.
6. Arrange the bhallas in a dish, pour over the yogurt, drizzle both chutneys, and finish with chaat masala, cumin, sev, pomegranate and coriander.

Pro tips

• Whisking the batter well is what makes the bhallas light rather than dense.
• Soaking the fried bhallas softens them beautifully, so do not skip it.
• Chill the assembled chaat for 30 minutes for the flavours to meld.

Frequently asked questions