Name: Dahi Bhalla Chaat My Dadi Sold at India Gate in 1970s
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Yield: 10 servings
Cuisine: North Indian
Ingredients: 2 cups urad + moong dal (50-50); 2 cups sweet tamarind chutney; 1 litre spiced curd (with bhuna jeera); 2 tbsp sonth powder; 1/4 tsp Hing (asafoetida); to taste to taste Salt; 1 tsp Sugar; 1/2 cup Green chutney; 1 tbsp Chaat masala; 1/4 cup Boondi; for frying as needed Oil

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!