Ingredients:

For bhallas:

400 gm moong dal

Oil, for deep frying

1 tsp chironji

2 tsp zeera

1 cup urad dal

For khatti chutney:

Juice of 1 lemon

1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)

Salt, to taste

1/2 tsp black rock salt

20 gm ginger

1 green chilli

1/4 cup pudina leaves

1 cup coriander leaves

For meethi chutney:

1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)

1/2 tsp black rock salt

Salt, to taste

1 tsp degi mirch

1/2 tsp saunth powder

3 tsp kachri powder

800 gm sugar

200 gm tamarind pulp soaked in 1 1/2 cup water

For dahi:

2 Tbsp powdered sugar

3 cups yogurt

For chat masala:

2 tsp garam masala

2 tsp zeera powder

1 tsp kali mirch

2 tsp peeli mirch

For garnishing:

Sev

Pomegranate

Procedure:

Bhallas:

1.Wash moong dal and urad dal properly and soak it for 2 hours.

2.Grind the dal and whisk them together so that it becomes light and fluffy.

3.Add chironji and zeera, the batter is ready.

4.Heat oil and add small portions of the batter with wet palms.

5.Deep fry the bhallas till it becomes golden brown in color.

Khatti Chutney:

1.Take mint, ginger, salt, black salt, coriander, green chilli and blend it together.

2.Now add garam masala and lemon juice and mix it properly.

3.Khatti chutney is ready.

Meethi Chutney:

1.Take the tamarind pulp and soak it in water for 25-30 minutes, then sqeeze it with your hands to extract the pulp, strain it properly.

2.In a saucepan, add the tamarind water and sugar. Cook it on low flame till the sugar gets dissolved in it and allow it to cool.

3.As it cools down add sauth powder, salt, kachri powder, degi mirch, black salt, and garam masala.

4.Meethi chutney is ready.

Dahi:

1.Take the yogurt in a bowl, add some powdered sugar, whisk it properly and refrigerate it so that it cools.

Chat Masala:

1.Mix all the ingredients of chat masala together.

Plating Dahi Bhalla:

1.Place the bhallas in a plate and break them a little from the middle.

2.Pour the required sweet curd, khatti chutney and meethi chutney.

3.Garnish it with sev and pomegranate.

4.Sprinkle the chat masala above it and serve.