Ingredients:
Preparing Bhallays (Dumplings):
- Split Black gram ½ cup
- Yellow Lentil ¼ cup
- Salt ½ tsp or to taste
- Water as required
- Ginger chopped 1 tsp
- Green chilies 1-2 or to taste
- Black pepper grounded ½ tsp
- Oil for deep fry
- Water 2-3 cup
- Salt ½ tsp
- Red chili flakes ½ tsp
Preparing Yogurt (Dahi):
- Yogurt ½ kg
- Milk 1/3 cup
- Rock Salt (Kala Namak) ½ tsp
- Salt ½ tsp or to taste
- Corn Flour 1 ½ tbsp
- Sugar 2 tsp or to taste
- Muslin Cloth
(Assembling):
- Thinly sliced Onion ½ cup
- Boiled chickpeas 1 cup
- Tomato 1 small chopped
- Julienne uncooked beetroot ½ cup
- Fresh & Peeled Pomegranate a good handful
- Fresh Coriander for garnish
- Green chillies finely chopped 2 tsp OR To taste
- Cumin Powder ½ tsp
- Red chili powder ½ tsp
- Chaat Masala ½ tsp
- Green Chutney 2-3 tsp
- Tamarind Chutney 2 tsp
Directions:
Preparing Bhallays (Dumplings):
Soak Maash daal and moong daal for minimum 4 hours or preferably overnight in hot water. Drain out before grinding.
In a blender/grinder/chopper add lentils with salt, green chilies, ginger and black pepper. Blend it with little water and do not add to much water. The paste should neither runny nor too thick.
Once the paste is ready beat the paste with hands. In this way the air will be incorporated in the batter and this will make bhallays soft and
NO need to add baking soda. Do this frequently.
Add the small balls in oil for deep fry and once deep fried immerse the bhallays directly into room temperature water (dissolve salt and chili flakes in this water)
Leave the bhallays for 20-25 mins and then press out all the water. Set aside.
Preparing Yogurt (Dahi):
In a large pot spread the muslin cloth and pour the yogurt over it.
Now press out the entire yogurt from cloth this will make the yogurt very smooth.
Add in milk, sugar, both salt and corn flour and whisk. Refrigerate the yogurt till assembling.
(Assembling):
In a large bowl or dish add bhallays first then pour the yogurt over it.
Add chickpeas then add Onion, tomatoes, Green chilies, Cumin powder, red chili powder, chaat masala and both chutneys.
Add beetroot, pomegranate and coriander in last.
Ingredients:
Preparing Bhallays (Dumplings):
- Mash daal ½ cup (soaked overnight)
- Mong daal ¼ cup (soaked overnight)
- Adrak 1tsp chopped
- Kali mirch crushed ½ tsp
- Hari mirch 1-2 ya hasb e zaiqa
- Namak ½ tsp or ya hasb e zaiqa
- Pani hasb e zaroorat
- Kuti lal mirch ½ tsp
- Oil for deep fry
- Pani 2-3 cup
- Namak ½ tsp
Preparing Yogurt (Dahi):
- Malmal ka kapra
- Dahi ½ kg
- Doodh 1/3 cup
- Corn Flour 1 ½ tbs
- Namak ½ tsp or to taste
- Kala namak ½ tsp
Assembling:
- Bhallay hasb e zaroorat
- Cholay (boiled) hasb e zaroorat
- Dahi hasb e zaroorat
- Imli ki chutney 2-3 tsp
- Hari chutney 2-3 tsp
- Tamatar chopped 1 small
- Chaat masala hasb e zaiqa
- Red chili flakes hasb e zaiqa
- Chuqander julienne hasb e zaroorat
- Hari mirch chopped hasb e zaiqa
- Hara dhania hasb e zaroorat
- Pyaz sliced hasb e zarooart
- Anar hasb e zarooart
Directions:
Preparing Bhallays (Dumplings):
Maash daal aur mong daal ko 4 ghantay ya raat bhar kliya garam pani mein bhego dein,grind kernay sa pehlay daalon ko chaan lein.
Blender/grinder/chopper mein daalein,namak,hari mirchein,lehsan, kali mirch aur thora pani dal ker paste bana lein.(kum sa kum pani istamal karein)
Jab paste tayyar ho jaye tou paste ko haaton ki madad sa pheent lein is ki wajha sa baking soda istamal kernay ki zaroorat nahi parayge.
Fry pan mein tel dal ker garam ker lein aur chamchay ki madad sa bhallay bana ker halki aanch per deep fry ker lein.
Ek Bowl mein pani,namak aur kuti lal mirch dal ker mix ker lein.
Deep fried bhallay namak aur kuti lal mirch walay pani mein bhego dein 20-30 minute kliya.
Pani mein bhegay hoye ballay haath ki mada sa press ker lein aur side per rakh dein.
Preparing Yogurt (Dahi):
Large pot mein malmal ka kapra rakh k upper sa dahi dal dein.
Ab dahi ko malmal k kapray mein ache tarhan bada ker dahi nikal lein.
Is mein doodh,corn flour,namak aur kala namak dal ker ache tarhan mix karein aur side per rakh dein.
Assembling:
Serving plate mein bhallays aur cholay (boiled),dahi,imli ki chutney,hari chutney,tamatar (chopped),chart masala,kuti lal mirch,chuqandar(julienne),hari mirch,dhania,pyaz aur anar dal ker serve karein.
