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Dahi Bhalla Chaat My Dadi Sold at India Gate in 1970s
My grandmother had a chaat stall opposite India Gate. This is her exact recipe that people still talk about 50 years later.
Prep Time
240 minutes
Cook Time
40 minutes
Ingredients
Instructions
Soak the dal mixture for 4 hours, grind to a fluffy batter. Deep fry small rounds (about 1.5 inch diameter) in medium-hot oil (170°C) until puffed and well-browned.
Soak the fried bhallas in warm salted water with hing – this is what makes them super soft and spongy.
Squeeze gently between palms, never press hard – dadi's golden rule. Arrange on serving plate.
Whisk the curd with bhuna jeera, salt, and a pinch of sugar until smooth and creamy.
Pour curd over bhallas, then layer: sweet chutney, green chutney, chaat masala, and boondi on top – order matters!
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