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Rinse and soak the lentils for 6-7 hours or overnight. Make sure you use a large bowl to soak the lentils as they will double in size.
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After the soak time is over, drain and rinse the lentils again.
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Add the lentils to a food processor or blender, add 2 tablespoons water, and pulse into a fine paste. Open the blender and scrape the lentils from the sides, add another tablespoon of water, and pulse again. Do not add all the water at once; add it in batches.
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Pour just enough water to grind the dal into a thick yet fine paste. The batter should be thick and of dropping consistency.
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Transfer the batter to a large mixing bowl and season it with cumin seeds and salt. Whisk the Bhalla batter for about 5-6 minutes or until it is well aerated and double in size. You can use either a hand whisk, electric whisk, or a stand mixer to aerate the batter.
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Take a small portion of the batter and drop it in a glass of water. If it floats on top, you are all set, but if it sinks, then you need to whisk for a few more minutes until you attain that texture. Perform the water test again and then proceed. Just remember the batter should FLOAT in water.
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Heat oil in a pan over medium heat. Once the oil is hot, use an ice cream scoop and drop the Bhalla batter into the oil.
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Fry the bhallas for about 7-8 minutes over medium-high heat, turning them occasionally until they turn golden brown.
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Once cooked, remove them from the heat. Set them on a paper napkin to drain. Let them cool.
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Add the cooled bhallas to a pan of hot water. Cover and let them soak for about 15-20 minutes.
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The bhallas will absorb the water, double in size, and become soft.
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After the desired time is over, take each bhalla out of the warm water and gently press it between your plans to remove excess water.
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Set it on a plate. Repeat this process with all the bhallas.
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Generously drizzle the bhallas with ¼ cup of whisked and seasoned yogurt.
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Arrange the crispy papdis.
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Add boiled chickpeas.
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Drizzle it with green chutney.
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Tamarind chutney.
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Finally, garnish with thin sev, chaat masala, red chili powder, chopped cilantro leaves, and pomegranate aril.
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Serve it immediately.
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And enjoy before the papdi gets soggy!
Frequently asked questions
Is this chaat a make-ahead recipe?
Partially make-ahead recipe—Some elements of this recipe, like the date-tamarind chutney, green chutney, and whisked curd, can be made ahead and used later when required.
Other ingredients that can be made in advance—Besides the chutneys and the papdi, you can cook bhallas a day in advance and store them in an airtight container in the refrigerator. Precooked chole stays well for three days in the fridge.
How can I store this Dahi bhalla papdi Chaat?
The assembled bhalla papdi chaat cannot be stored because the wet ingredients make the papdi soggy after some time. However, you can store the ingredients separately and assemble them later when required —
Bhalla and papdi – Cooked and cooled bhallas can be stored in a Ziploc bag in the fridge. Papdi will stay fresh at room temperature in an airtight container.
Leftover chole: Transfer it to an airtight container and store it in the refrigerator. It keeps well for 2-3 days.
Chutneys- Can be refrigerated for 3-4 days and frozen for up to 3 months.
Can I freeze this Chaat?
Assembled papdi chaat cannot be stored as the wet ingredients will make the papdi soggy after some time. Therefore, this recipe is not a freezer-friendly recipe.
However, ingredients like bhalla, chole, and chutneys can be separately stored in freezer-safe containers and frozen for later use.
Calories: 300kcal | Carbohydrates: 40g | Protein: 18g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 891mg | Potassium: 353mg | Fiber: 12g | Sugar: 8g | Vitamin A: 922IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 4mg
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