Fried urad dal fritters soaked in spiced yogurt and topped with tamarind chutney — the popular Haryanvi street food version of the beloved Indian chaat.
Ingredients
For bhalle:
1 cup split white urad dal — soaked 4 hours
1/4 tsp cumin seeds
1/4 tsp salt
Water — minimal 2 tbsp for grinding
Oil for frying
For assembling:
2 cups full-fat yogurt — whisked smooth with 1/4 tsp salt and 1 tsp sugar
2 tbsp tamarind chutney
2 tbsp green coriander chutney
1/2 tsp roasted cumin powder
1/4 tsp red chilli powder
1/4 tsp black salt
Fresh coriander to garnish
Method
Drain soaked urad dal. Grind with 2 tbsp water to a coarse thick batter with cumin seeds and salt.
Do not overblend — some texture is good.
Heat oil for deep frying on medium. Fry heaped tbsp portions of batter for 4 to 5 minutes until golden and cooked through. Drain.
Soak fried bhalle immediately in a bowl of room temperature water for 15 to 20 minutes until completely soft and they have swelled slightly.
Remove soaked bhalle. Press between your palms very gently to remove excess water without crushing them.
Arrange soaked bhalle in a serving dish. Pour generously whisked yogurt over them until completely covered.
Drizzle tamarind chutney and green coriander chutney over the top.
Sprinkle roasted cumin powder, red chilli powder and black salt.
Garnish with fresh coriander. Serve immediately or refrigerate for up to 2 hours.