These mouth-watering Khattay Pani Walay Bhallay are incredibly flavorful, offering a unique twist on the classic dahi baray. A must-try this Ramadan! #happycookingtoyou #foodfusion #araywahh #monthofgood
Ingredients:
Prepare Bhallay:
-Chana daal (Split bengal gram) 1 Cup (soaked 4-6 hours)
-Mong daal (Yellow lentil) 1 Cup (soaked 4-6 hours)
-Hari mirch (Green chillies) 6-7
-Lehsan (Garlic) cloves 7-8
-Himalayan pink salt 1 tsp or to taste
-Water ¾ Cup or as required
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Baking soda ½ tsp
-Hara dhania (Fresh coriander) chopped handful
-Cooking oil for frying
Prepare Khatta Pani:
-Imli water (Tamarind water) 1 & ½ Cup
-Himalayan pink salt ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Kala namak (Black salt) 1 tsp or to taste
-Gur (Jaggery) crushed 2 tbs
-Chaat masala 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Water 1 Cup
-Gajar (Carrot) sliced ½ medium
-Pyaz (Onion) sliced 1 medium
-Hara dhania (Fresh coriander) chopped handful
-Mooli (Radish) grated
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Bhallay:
-In a blending jug,add split bengal gram,yellow lentil,green chillies,garlic,pink salt,water & grind well to make a paste.
-Transfer to a bowl,add cumin seeds,coriander seeds,baking soda,fresh coriander & whisk well until light & foamy (4-5 minutes).
-In a wok,heat cooking oil,pour batter with the help of spoon & fry on low flame until golden.
Prepare Khatta Pani:
-In a bowl,add tamarind water,pink salt,cumin seeds,black salt,jaggery,chaat masala,red chilli powder, water,carrot,onion,fresh coriander & mix well.
-Add prepared bhallay & let them soak for 10-15 minutes.
-Garnish with radish,fresh coriander & serve!
-To prepare imli water,soak tamarind ½ Cup in 1 & ½ Cup of hot water for 30 minutes then strain well.
