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Dahi Bhalla
Lahore — Mother recipe · ar de en es fr it ja pt ru zh
A classic of Lahore cuisine, dahi bhalla are crunchy on the outside and soft on the inside, served with a tangy onion sauce.
📷 Akshay Sanjay Agrawal — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 200g of soybeans
- 100ml of yogurt
- 1 onion
- 1/2 teaspoon of sugar
- 1/2 teaspoon of salt
- 1 teaspoon of mandarin vinegar
- 1 teaspoon of black pepper
- oil for frying
- 1 onion
- 1 lemon
- 1 teaspoon of salt
Method
- Fry the soybeans in plenty of oil until they are golden and crispy.
- While the beans are cooling, prepare the onion sauce by mixing the oil, mandarin vinegar, salt, and black pepper.
- Slice the other onion thinly and fry in a pan with a bit of oil until they become dry.
- In a bowl, mix the yogurt, sugar, and salt.
- Dip the bhalla in the yogurt sauce for a couple of minutes.
- Serve the crispy bhalla with the onion sauce and a bit of lemon juice.
- Enjoy your meal!
The story
Dahi bhalla is a specialty of Lahore cuisine, with its origins tracing back to the Mughal era when the wealthy of the city used yogurt as the main ingredient for preparing bhalla.
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