A chatpata medley of bhallas, puris, yogurt and chutneys
INGREDIENTS
- Split black gram skinless (dhuli urad dal) – 1 cup
- Puris for pani puri – 24
- Salt – to taste
- Oil – to deep fry
- Yogurt thick- 2 cups
- Powdered sugar – 1 tablespoon
- Ice cubes,crushed – 5-6
- Roasted cumin powder – 2 teaspoons
- Red chilli powder – 2 teaspoons
- Chaat masala – 1 teaspoon
- Sweet tamarind chutney – 1/4 cup
- Green chutney – 1/4 cup
- Sev – as required
- Fresh coriander leaves,chopped 3 – tablespoons
METHOD
- Drain the soaked urad dal and grind to a smooth paste without using water. Add salt and whisk the batter well. Heat sufficient oil in a kadai. Drop little portions of the batter and deep fry till golden. Drain and place on absorbent paper. When they are a little cool, soak bhallas in a bowl of water. Take yogurt in a bowl. Add salt, powdered sugar and mix. Strain through a muslin cloth into another bowl. Add ice. Remove the bhallas from water, squeeze to remove excess water. Place in a bowl and mash them lightly. Add salt, half the roasted cumin powder, half the red chilli powder, chaat masala and mix. Make a hole in each pani puri. Put a little of the mashed bhalla mixture in each. Dip in the yogurt and place them on a plate. Put some more of the mashed bhalla mixture around the puris and top it up with more yogurt, sweet tamarind chutney, green chutney, remaining roasted cumin powder, remaining red chilli powder, sev and coriander leaves. Finally put a dollop of yogurt on top and serve immediately.
