Item
| Dal urad wash |
100gms |
| Salt |
3gms |
| Black cumin |
2gm |
| Ginger chopped |
10gms |
| Green chili chopped |
10gms |
| Hing |
2gms |
| Oil |
for frying |
For curd
| Plain curd |
250gm |
| Cream |
50gms |
| Sugar |
20gm |
| Black salt |
5gm |
| Yellow chilli powder |
10gms |
| Roasted cumin powder |
10gms |
| Pomegranate seeds |
20gms |
| Fresh coriander chopped |
5gms |
| Ginger julienne |
5gms |
| Sweet sounth chutney |
2 tbs. |
| Mint chutney |
1 tbs. |
Preparation method for bhalla
- Soak the dal for 2hrs in water
- Drain the dal and grind it to a fine paste
- Mix all the items except oil.
- Heat the oil in kadhai
- Make 15 balls and fry them in hot oil to a golden colour.
- Once cooled, soke in the water for 30 minutes.
Preparation for curd
- Beat the curd to smooth texture add cream and keep on side
Service
- Squeeze and arrange them in the deep platter or bowl pour the beaten curd on top, sprinkle yellow chilli, black salt and roasted cumin powder.
- Sprinkle the sweet and green chutney on top.
- Garnish with chopped green chili, coriander, ginger julienne and pomegranate seeds, serve chilled.
