Street Style Dahi Bhallay

Name: Street Style Dahi Bhallay
Prep time: 4 s
Cook time: 15 s
Total time: 20 s
Yield: 5
Cuisine: Pakistani
Ingredients: 1 1/2 cup Skinless black lentils (daal mash); 1 cup Mung Daal (soaked); 1 teaspoon Salt table; 1 teaspoon Black pepper powder; 1 tablespoon red chili powder; Green chilies (sliced) 1-2; 1 cup water; Oil For frying (as required); 2 cups Nestle Milkpak Yogurt; 1/2 cup Nestle Milkpak Full Cream Milk; 3 tablespoons Sugars powdered; Imli chutney as required; Chaat Masala as required; Green Coriander as required

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20'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Servings

- 5 +

1 1/2 cup Skinless black lentils (daal mash)

Lentils, raw

1 cup Mung Daal (soaked)

Lentils, raw

1 teaspoon Salt, table

Salt, table

1 teaspoon Black pepper powder

Spices, pepper, black

1 tablespoon red chili powder

Spices, chili powder

Green chilies (sliced) 1-2

Peppers, hot chili, green, raw

1 cup water

Beverages, water, tap, drinking

Oil For frying (as required)

Oil, canola

2 cups Nestle Milkpak Yogurt

Nestle Milkpak Yogurt

1/2 cup Nestle Milkpak Full Cream Milk

Nestle Milkpak UHT

3 tablespoons Sugars, powdered

Sugars, powdered

Imli chutney as required

Candies, Tamarind

Chaat Masala as required

Spices, curry powder

Green Coriander as required

Spices, coriander leaf, dried

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Instructions

Step by step

1 of 3

15'

For Bhalla Preparation

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1. In a chopper add soaked lentils, salt, black pepper powder, red chili powder, green chilies, and water and blend well. Blend until you reach your desired consistency of mixture and then set aside.
2. Heat oil in a pan and pour the prepared Bhalla mixture with the help of a spoon. Fry it on medium low flame until light golden in color. Set aside.
3. Now dip the prepared bhallay into water and let it soak for 15-20 minutes. Now squeeze the water out from bhallay. Set aside.

2 of 3

For Yogurt Mixture Preparation:

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3 of 3

For Dahi Bhalla platting:

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