Soft lentil dumplings soaked in thick sweetened yogurt, topped with tamarind chutney and spice powders — Haryana's favourite chaat and festive snack.
Ingredients
For the bhalle (lentil dumplings):
1 cup urad dal (split black lentil without skin — white in colour) — soaked for 4 hours
1/2 tsp cumin seeds
1 green chilli — finely chopped
1/2 tsp ginger — grated
Salt to taste
Oil for deep frying
For serving:
3 cups thick plain yogurt — well chilled
2 tbsp sugar — mix into the yogurt before using
1/4 tsp black salt
1/2 tsp roasted cumin powder (dry roast 1 tbsp cumin seeds until fragrant then grind)
1/2 tsp red chilli powder
2 tbsp sweet tamarind chutney (store-bought or homemade)
2 tbsp green coriander chutney (see Haryanvi Hara Dhania Chutney recipe)
Fresh coriander for garnish
Method
Gather all ingredients. Wash 1 cup urad dal thoroughly, then soak in cold water for 4 to 5 hours. The dal will swell and soften. Drain completely before grinding.
Grind the soaked drained urad dal in a blender with 3 to 4 tablespoons of cold water into a smooth, fluffy white batter. The batter should be thick and airy, not runny. Add water one tablespoon at a time only if necessary.
Add 1/2 tsp cumin seeds, 1 finely chopped green chilli, 1/2 tsp grated ginger and salt to the batter. Beat the batter vigorously with a spoon for 2 minutes to incorporate air and make the bhalle light and spongy when fried.
Heat oil for deep frying in a wide pan on medium heat. Test the oil by dropping a tiny bit of batter into it. It should rise to the surface within 2 to 3 seconds. If it sinks the oil is not hot enough yet.
Wet your hand slightly. Take a tablespoon-sized portion of batter and gently slide it into the hot oil. Fry 4 to 5 bhalle at a time. Fry on medium heat for 4 to 5 minutes, turning regularly, until evenly golden on all sides.
Remove fried bhalle and place them directly in a bowl of warm water. Soak for 10 minutes — the bhalle will soften and become spongy. Gently squeeze each bhalle between your palms to remove excess water. Do not squeeze too hard.
Prepare the yogurt base: whisk 2 cups thick cold yogurt with 3 tablespoons sugar and a pinch of salt until completely smooth. Taste it — it should be sweetened but still tangy.
Arrange the squeezed bhalle in a flat serving dish. Pour the sweetened yogurt generously over them, covering every bhalle completely.
Drizzle 2 tablespoons of tamarind chutney and 2 tablespoons of green coriander chutney over the yogurt. Sprinkle 1/2 tsp roasted cumin powder, 1/4 tsp red chilli powder and 1/4 tsp chaat masala evenly over the top.
Add a handful of fine sev for crunch. Garnish with fresh coriander leaves.
Refrigerate for at least 30 minutes before serving — the bhalle absorb the yogurt and become more delicious when chilled. Serve cold.