Haryana Dahi Bhalle Soaked Urad Fritter Yogurt Haryana Street

Method

1. 1

   Drain soaked urad dal. Grind with 2 tbsp water to a coarse thick batter with cumin seeds and salt.

2. 2

   Do not overblend — some texture is good.

3. 3

   Heat oil for deep frying on medium. Fry heaped tbsp portions of batter for 4 to 5 minutes until golden and cooked through. Drain.

4. 4

   Soak fried bhalle immediately in a bowl of room temperature water for 15 to 20 minutes until completely soft and they have swelled slightly.

5. 5

   Remove soaked bhalle. Press between your palms very gently to remove excess water without crushing them.

6. 6

   Arrange soaked bhalle in a serving dish. Pour generously whisked yogurt over them until completely covered.

7. 7

   Drizzle tamarind chutney and green coriander chutney over the top.

8. 8

   Sprinkle roasted cumin powder, red chilli powder and black salt.

9. 9

   Garnish with fresh coriander. Serve immediately or refrigerate for up to 2 hours.