Dahi Bara Chaat

INGREDIENT REQUIRED

Dal Mash / White Lentil

1 cup / 200g
washed and soaked in 2 cups water for 3 hours

Rice

3 tablespoons
washed and soaked in 1 cup water for 15 minutes

Baking Soda

1 teaspoon

Green Chilies

2-3 medium
finely chopped

Onion

cup

Cilantro/Fresh Coriander

2-3 tablespoons
finely chopped

Ginger Paste

2 tablespoons

Garlic Paste

2 tablespoons

Salt

1 teaspoon

Sugar

1 tablespoon

Yogurt

1kg, whipped and sieved through muslin cloth

Cooking Oil

Cooking Oil for deep frying

Papri

1 cup crushed

Shan Chinese Chowmein

1 packet

STEPS OF COOKING

1. Drain water from soaked white lentil and rice. Add baking soda, onion paste, ginger, garlic and Shan Salt. Grind in blender to a coarse batter. Add cilantro/fresh coriander and green chilies in this mixture.
2. In hot oil, pour tablespoons full of batter separately. Fry on medium heat till golden. Remove and allow to cool.
3. Refry in hot oil until deep golden. Soak in lukewarm water for 5-10 minutes. Drain the water and gently squeeze the dumplings to remove excess water.
4. Add sugar in yogurt and spread half in dish. Add dumplings and pour the remaining yogurt over it. Sprinkle Shan Dahi Bara Chaat Masala, crushed papri and serve.

INGREDIENT REQUIRED

Dal Mash / White Lentil

1 cup / 200g
washed and soaked in 2 cups water for 3 hours

Rice

3 tablespoons
washed and soaked in 1 cup water for 15 minutes

Baking Soda

1 teaspoon

Green Chilies

2-3 medium
finely chopped

Onion

cup

Cilantro/Fresh Coriander

2-3 tablespoons
finely chopped

Ginger Paste

2 tablespoons

Garlic Paste

2 tablespoons

Salt

1 teaspoon

Sugar

1 tablespoon

Yogurt

1kg, whipped and sieved through muslin cloth

Cooking Oil

Cooking Oil for deep frying

Papri

1 cup crushed

Shan Chinese Chowmein

1 packet

STEPS OF COOKING

1. Drain water from soaked white lentil and rice. Add baking soda, onion paste, ginger, garlic and Shan Salt. Grind in blender to a coarse batter. Add cilantro/fresh coriander and green chilies in this mixture.
2. In hot oil, pour tablespoons full of batter separately. Fry on medium heat till golden. Remove and allow to cool.
3. Refry in hot oil until deep golden. Soak in lukewarm water for 5-10 minutes. Drain the water and gently squeeze the dumplings to remove excess water.
4. Add sugar in yogurt and spread half in dish. Add dumplings and pour the remaining yogurt over it. Sprinkle Shan Dahi Bara Chaat Masala, crushed papri and serve.