By Rajan Bhattacharya
June 19, 2024
Bhalla Papdi Chaat is a popular Indian street food, blending crispy papdis and soft bhallas with tangy chutneys, spices, and fresh toppings for a delectable, flavourful experience.
1 cup, soaked urad daal 1 tablespoon chilli ginger paste Salt to taste Water to mix Oil to fry 20 ready-made papdi puris 2 cups thick, fresh yoghurt 2 cups thin buttermilk to soak bhalla 1 cup sweet tamarind and dates chutney 1/2 cup spicy mint and coriander chutney
1/2 teaspoon chilli powder, cumin, coriander powder, chaat masala, and salt 1 cup shredded carrots and beets 2 boiled and mashed potatoes 1 cup of boiled peas 1 chopped onion 1chopped tomato 1/2 cup of pomegranate pearls Sev, chopped coriander leaves to garnish
Drain the soaked urad daal and grind it to a fine, creamy paste with minimal water. Add salt and ginger chilli paste, mix well, and fry small daal rounds until golden brown.
Dip the fried vadas in thin buttermilk for half an hour, then squeeze out the moisture. Arrange soaked vadas and papdis on a plate, and mix potatoes with peas, salt, chilli powder, and chaat masala.
Add chopped onions and tomatoes, and place spoonfuls of stuffing on the papdi, then pour the curd all over. Drizzle sweet tamarind-date chutney and spicy mint-coriander chutney over the mixture.
Top with shredded veggies, pomegranate pearls, chopped coriander, and crunchy sev, and serve immediately.