Dahi Bhalla

• Soak bhalle for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 5-6 soft white lentil fritters (bhalle)
• Generous handful crispy golden-brown fried dough wafers (papdi)
• Sprinkle dark powdered spice mix (first layer)
• Generous amount of thick creamy plain yogurt (dahi)
• Another sprinkle dark powdered spice mix (second layer)
• Substantial sweet tamarind chutney (saunth)
• Substantial green mint-coriander chutney (hari chutney)
• Generous sprinkle bright red pomegranate seeds
• Small handful chopped cashew nuts
• Small sprinkle thin ginger juliennes

1. 1Place a clean, white, branded plastic bowl on a stainless steel counter.
2. 2Scoop approximately 5-6 soft, white bhalle from a deep container using a large metal spoon and place them into the bottom of the bowl.
3. 3Add a generous handful of crispy, golden-brown papdi over the bhalle.
4. 4Sprinkle a dark, powdered spice mix over the papdi.
5. 5Pour a thick, creamy white yogurt generously over the bhalle and papdi using a large ladle, completely covering them, and repeat once more for full coverage.
6. 6Add another sprinkle of the dark powdered spice mix on top of the yogurt.
7. 7Drizzle a thick, reddish-brown sweet tamarind chutney over the yogurt in a decorative spiral pattern using a squeeze bottle.
8. 8Drizzle a green mint-coriander chutney over the sweet chutney in a spiral pattern using another squeeze bottle.
9. 9Garnish the dish with a generous sprinkle of bright red pomegranate seeds.
10. 10Garnish the dish with a small handful of chopped cashew nuts.
11. 11Garnish the dish with a small sprinkle of thin ginger juliennes.

These instructions are our analysis of the original video. Watch on YouTube →