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Dhai Bhalla

Dhai Bhalla

Course : Appetizers
Regions : Punjabi / Asian
Servings : 4
Cooking Time : 15 Minutes

Chef Gautam Kumar


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

  1. Soak the dal for 2hrs in water
  2. Drain the dal and grind it to a fine paste
  3. Mix all the items except oil.
  4. Heat the oil in kadhai
  5. Make 15 balls and fry them in hot oil to a golden colour.
  6. Once cooled, soke in the water for 30 minutes.

Preparation for curd

  1. Beat the curd to smooth texture add cream and keep on side


  1. 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.
  2. Sprinkle the sweet and green chutney on top.
  3. Garnish with chopped green chili, coriander, ginger julienne and pomegranate seeds, serve chilled.