Dahi Falafel (Kabuli Channa Vada) Chaat Recipe

Cooking Directions

• STEP 1.Soak kabuli channa overnight and grind them into a coarse paste.
• STEP 2.Add chopped onions, green chilies, coriander leaves, ginger-garlic paste, and spices to the channa paste.
• STEP 3.Shape the mixture into small balls and deep-fry them until golden and crispy.
• STEP 4.In a serving plate, arrange the falafel balls and top them with yogurt, tamarind chutney, mint chutney, chopped onions, and sev.
• STEP 5.Sprinkle chaat masala, red chili powder, and roasted cumin powder on top.
• STEP 6.Garnish with coriander leaves and serve immediately.

Cooking Tips

• Make sure to soak the kabuli channa overnight to ensure they are soft and easy to grind.
• You can add a pinch of baking soda to the channa paste to make the falafel balls more crispy.
• Adjust the spice levels according to your taste preferences.

Storage and Serving

• Dahi falafel chaat is best served immediately after preparation.
• You can store the leftover falafel balls in an airtight container in the refrigerator for up to 2 days.
• Reheat the falafel balls in a hot oven or air fryer before serving.