Dahi Bhalla
Delhi — Mother recipe · ar de en es fr it ja pt ru zh
A sweet and crunchy dish that combines the creamy taste of dahi (Indian yogurt) with the crispy texture of bhallas, creating a unique flavor combination.
📷 Akshay Sanjay Agrawal — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 300 grams of chickpea flour
- 1 glass of warm water
- Salt to taste
- 250 ml of plain yogurt
- 1 teaspoon vegetable oil
- 1 crushed garlic clove
- 1 tablespoon ground coriander
- 1/4 cup red chili powder
- 1 teaspoon balsamic vinegar
- Walnuts, cherry tomatoes and pickled cucumbers for garnish
Method
- In a large bowl, mix chickpea flour with warm water and salt until you get a smooth batter.
- Let the batter rest for at least 30 minutes covered with a damp cloth.
- Divide the batter into small balls about the size of an almond or form them into small discs.
- Fry the bhallas in hot oil until they become crispy and golden brown. Drain on paper towels.
- In another bowl, mix yogurt with crushed garlic, ground coriander, red chili powder, and balsamic vinegar to make the dahi sauce.
- Serve the bhallas while still warm topped with the dahi sauce. Garnish with walnuts, cherry tomatoes, and pickled cucumbers.
The story
Dahi Bhalla is a popular dish from North Indian cuisine, particularly from Delhi. Originally served as a street snack, it has now become an integral part of the local culinary culture.
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