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The ingredients needed to prepare Dahi bhalla padi chat & Stuffed Golgappas and fruit chat:
- Prepare For making Dahi Bhalla
- Take 1 cup Urad Dal
- Provide 1/2 tablespoon crushed Ginger-Green Chilli (optional)
- Use As needed Oil for deep frying
- Prepare to taste Salt
- Use 2 tbsps pomegranate seeds
- Get 4 cups lukewarm Water
- Get For Assembling
- Use 3 1/2 cups Curd (yogurt)
- Use 1 tablespoon Red Chilli Powder
- You need 2 tablespoons Roasted Cumin Powder
- Use 1 tablespoon Black Pepper Powder (optional)
- You need 1/4 cup finely chopped Coriander Leaves
- You need 1/4 cup Sweet Chutney (date tamarind chutney)
- Provide 3 tablespoons Powdered Sugar or to taste (optional)
- Prepare Ingredients for Papadi Chaat
- You need 14 Papadis (flat puri)
- Take 2/3 cup boiled Chickpeas
- Use 2/3 cup boiled and chopped Potato
- Take 1/2 cup chopped Onion
- Get 1/2 cup Curd lightly beaten
- Prepare 5 tablespoons Date Tamarind Chutney (khajur imli ki chutney)
- Use 5 tablespoons Green Coriander Chutney
- Use ingredients for stuffed Golgappas
- You need 12 pani puri shells
- Get 1 boiled potato
- Provide As needed yogurt
- Use 2 tsp Mint chutney
- You need 1 tsp Pani puri Masala
- Use As needed tamarind chutney
- Take To taste salt
- Provide To taste red chilli powder
- Provide 1 tsp chaat masala
- Take 1/4 tsp dried mint leaves
- Provide ingredients for Fruits Chatt
- Get 1 Apple large cubed
- Take 1 Banana sliced
- You need 1/4 cup Grapes seedless or de-seeded
- Take 1/4 cup Pomegranate (optional)
- Get 1 cup Orange segments
- Provide 1 cup Pineapple cubes
- Prepare 1/2 tsp Black salt
- Use 1/2 tsp Roasted cumin powder
- Get 1/2 tsp Chaat masala powder
- Prepare 1 /4 tsp Black pepper powder (freshly ground)
Steps to make Dahi bhalla padi chat & Stuffed Golgappas and fruit chat:
- Rinse and soak urad dal in water for 6 hours or overnight. - It's size would increase to almost double during soaking. Drain and discard all water.
- Place it in grinder and grind into a smooth paste by gradually adding 1-2 tablespoons water at a time as required Amount of water required may vary according to the quality of dal. Do not add too much water otherwise batter will turn watery; it should have thick lumpy consistency and there should not be any broken dal pieces. - Transfer it to a large bowl and add crushed ginger-chilli and salt.
- Mix well and beat the batter until it turns light, about at-least 4-5 minutes. This step is very critical as it will decide how soft and fluffy vada would be after deep-frying. - Heat oil in a deep frying pan over medium flame. When oil is medium hot, take a medium lemon sized portion of batter in between your fingers or a spoon and gently drop it into the oil. Drop 4-5 portions at a time. Deep-fry them.
- Soak them for about 7-8 minutes. Oil droplets would start floating on surface and vada would turn soft.Take out from water.Transfer to a plate.
- Beat curd with sugar and salt with hand beater until smooth. Do not use electric blender for beating otherwise curd will turn very thin.
- Take 4-5 fried and soaked bhallas in a deep serving plate or a bowl. Pour generous amount of curd evenly over it until fully covered. Top it with 2-teaspoons sweet chutney and sprinkle red chilli powder, roasted cumin powder and black pepper powder. Garnish dahi bhalla chaat with coriander leaves and pomegranate seeds.Serve immediately.
- Papadi Chaat - Prepare all the ingredients and arrange them before starting the assembling process. Take two deep serving plates and arrange 7-papadis in each of them. You can either keep papdis whole or lightly break them into small pieces. - - Mix 2-tablespoons green chutney with chickpeas.
- Top each plate with potatoes and onion.Add Sweet Chutney.pomegrante Seeds. - Top each plate with green chutney. Papri Chaat is ready for serving. Enjoy it immediately.
- For Golgappas…Chop boiled potato into small cubes. Add as much chaat masala as you like.
- Mix 1 tbsp. pani puri masala with 1 cup water. Add 1/4 tsp. dry mint leaves and some ice cubes (it tastes best when cold). - Poke a large hole in each pani puri shell.
- In the following order, add these ingredients to each shell: potato yogurt, tamarind chutney, mint chutney, a pinch of salt, a pinch of red pepper, and finally, masala water.
- For Fruit Chaat..Place all the cut fruits in a bowl. Sprinkle black pepper powder, roasted cumin powder, black salt and chaat masala and toss them well.
- Wrap clean sheet over the fruit bowl and chill in the refrigerator for 2-3 hours before serving. - Serve the chilled fruits in serving bowls.Enjoy Chaat Bhandar.
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