- 1 Cup Urad Dal
- ½ Cup Mung dal
- 1 Tsp Jeera
- 1-2 Nos Green Chillies finely chopped
- 1 Tbsp Grated ginger
- Oil for deep frying
- Sufficient lukewarm water to soak the bhallas.
- Salt to taste
- 2 Cups Curd
- 1 Tsp of Hing
- 1/2 Tsp of black salt
- ¼ Cup sugar as per taste
- 1 Tbsp of jeera powder
- ½ Cup of pomegranate seeds
- ½ Tsp of red chilli powder
- 3 Tbsp of tamarind chutney
- 3 Tbsp of mint chutney
- 3 Tbsp of soaked boondi
Step by Step Instructions
- Soak both Urad and Mung dal for at least 5 hours or overnight.
- Drain the excess water and grind both urad and mung dal with the help of a mixer grinder, add 2 tbsp of water to grind if required. The mixture should be thick and sturdy, now transfer the mixture to a container.
- Check the mixture by scooping out with a spoon and when inverted, the mixture should stick to the spoon.
- Now add jeera, green chillies, grated ginger and give it a good mix.
- Take a deep kadai and heat the oil on medium flame.
- Now dip your hand in cold water scoop the mixture, shape into small balls, and start adding the balls to the oil.
- Try to add hot oil on top of the bhalla to fluff it up. Keep flipping and fry until golden brown from all over.
- Take a bowl with the lukewarm and add hing, strain the bhallas and dip immediately into the water and soak the bhallas for 15-20 minutes.
- Take a bowl and strain the curd with the help of a sieve, add black salt, sugar, and mix well.
- Now slightly squeeze the bhallas and place them in the curd, gently mix them with the curd, and start topping it with ½ tbsp of black salt, jeera powder, mint chutney, pomegranate seeds, tamarind chutney, and soaked boondi and serve chilled or use them right as the curd is chilled.