Indian cuisine · Salads & Mezze

Dahi Bhalla Papdi

Soft lentil fritters and crisp dough wafers under spiced yogurt with tamarind, mint and chili chutney.

Ingredients · for 4 servings

• 200 g urad dal (split black lentils, husked)
• 1 tbsp grated ginger
• 1/2 tsp asafoetida (hing)
• 600 g yogurt
• 2 tbsp sugar
• 1 tsp cumin
• 1 tsp chaat masala
• 1/2 tsp chili powder
• 4 tbsp tamarind chutney
• 3 tbsp mint chutney
• 60 g sev (chickpea noodles)
• 1 l frying oil

Instructions

1. Wash the urad dal the day before and soak in plenty of water for at least 6 hrs., preferably overnight, then drain well.
2. Blend the lentils with the ginger, asafoetida, 1 tsp salt and only 3–4 tbsp water into a very thick, fluffy paste, then whisk it airy for 5 min.
3. Heat the frying oil to 170 °C (340 °F) and drop in walnut-sized portions with wet hands; deep-fry each for 4–5 min. until golden brown, until the bhalla rise and are firm.
4. Immediately soak the hot fritters in lukewarm salted water for 15 min., then carefully squeeze them out between your palms – this makes them spongy soft.
5. Stir the yogurt with the sugar, ground cumin and a pinch of salt until smooth and creamy, and chill.
6. Arrange the bhalla in shallow bowls, pour yogurt generously over them, drizzle with tamarind and mint chutney, and serve immediately sprinkled with chaat masala, chili powder and sev.