3 April, 2025
Bhalla Papdi Chaat Recipe
Bhalla Papdi Chaat is a delectable North Indian street food that combines soft lentil dumplings (bhallas) and crispy flour crackers (papdis) with a medley of flavorful toppings.
Here’s how you can prepare this savory snack:
Serves
The number of bhallas (lentil dumplings) you can prepare from 830 grams of moong dal depends on the size of each bhalla. 830 grams of moong dal would yield approximately 60 to 80 bhallas.
Regarding serving sizes, it’s common to serve 2 to 3 bhallas per plate, depending on appetite and accompanying dishes. Therefore, with 60 bhallas, you can prepare approximately 20 plates.
Please note that these figures are approximate and can vary based on the actual size of the bhallas you prepare.
Ingredients:
For the Moong Dal Bhallas:
- 2 cups or 830 Grams Yellow Moong Lentils
- 1 tsp Cumin Seeds (optional)
- A pinch of Asafoetida (Hing)
- Salt to taste
- Water for soaking
- Oil for deep frying
For the Papdis:
- 20-25 store-bought or homemade Papdis (crispy flour Crackers)
For the Yogurt Mixture:
- 2 cups fresh Yogurt, whisked until smooth
- Salt to taste
- 1 teaspoon Sugar (optional)
For Assembling:
- 2-3 boiled and diced Potatoes
- 1 cup boiled Chickpeas or Black Chickpeas
- Tamarind Chutney
- Green Chutney
- Roasted Cumin Powder
- Red Chili Powder
- Chaat Masala
- Finely chopped fresh Coriander Leaves
- Pomegranate Seeds (optional)
Note: Adjust the quantity of spices as per your preference and taste for a single plate serving, which typically includes 2 to 3 bhallas.
Step By Step Recipe Guide:
1. Soak the Lentils:
- Rinse the Moong Dal thoroughly under running water.
- Soak the lentils in enough water for at least 8 hours or overnight.
- Drain the water from soaked moong dal after 8 hours or overnight soaking.
- Rinse it again and soak again for 5 to 6 hours.
2. Prepare the Batter:
- After final soaking, drain the soaked moong dal and transfer them to a grinder.
- Grind to a smooth, thick batter. The batter should be fluffy and light.
- Transfer the batter to a bowl.
3. Aerate the Batter:
- Whisk the batter vigorously for a couple of minutes to incorporate air, which helps in making the bhallas soft and spongy.
- Cover the bowl with a lid or a plate and let the batter rest for 3 hours.
- Whisk the batter again for about 10 more minutes.
- Incorporate cumin seeds into the batter. This is completely optional to add.
4. Fry the Bhallas:
- Heat oil in a deep frying pan over medium heat.
- Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy on the outside.
- Remove the bhallas and drain excess oil on paper towels.
5. Soak the Bhallas:
- Fill a bowl with warm water.
- Add a pinch of asafoetida and salt to the water.
- Soak the fried bhallas in warm water for about 15-20 minutes. This helps them become soft.
- Don’t immerse the bhallas in water immediately after frying. Keep them for 10 to 15 minutes on paper towels and cool down a little bit.
- Allowing bhallas to rest briefly after frying before immersing them in warm water is advisable. This brief resting period ensures that the residual heat completes the internal cooking process, resulting in a uniformly cooked and soft texture. Immediate immersing in water halts the internal cooking.
- Gently press them to remove excess water before assembling the chaat.
6. Assemble the Chaat:
- Arrange the papdis on a serving plate.
- Place the soaked and squeezed bhallas over the papdis.
- Add boiled potato cubes and chickpeas over the bhallas and papdis.
- Pour the whisked yogurt over the assembled ingredients, ensuring even coverage.
- Drizzle tamarind and green chutneys to your taste preference.
- Sprinkle roasted cumin powder, red chili powder, and chaat masala evenly.
- Garnish with chopped coriander leaves, and pomegranate seeds if desired.
Serve the Bhalla Papdi Chaat immediately to enjoy the contrast of textures and flavors.
