DHAI BHALLA CHAAT
This north Indian chaat is super yummy to eat. The pomegranate does add to the flavour. This curd dish makes for a nice summer dish, which is easy to digest and is an amazing mix of vadas, chickpeas, curd, spicy green chutney and sweet tamarind chutney, served with some freshly chopped coriander. This traditional recipe holds a special place in North Indian households.
Preparation Time
30 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
10 pieces
INGREDIENTS
- 10 papdi puris
- 10 small dhai vadas
- 1 cup beaten cold yoghurt
- ¼ cup tamarind chutney
- ¼ cup coriander chutney
- Salt and chilli powder to taste
- ½ tsp jeera powder
- ½ cup boiled chickpeas
- ½ cup pomegranate
- ½ cup boiled potatoes
- 2 tbsp chopped coriander leaves
Other ingredients
METHOD
- Place the puris on a serving plate. Place the vadas on top of the puris.
- Cover with the yoghurt.
- Add the potatoes, pomegranate and chick peas on top.
- Flavour it with coriander chutney and tamarind chutney.
- Sprinkle salt, chilli powder and jeera powder on top.
- Top with coriander leaves.
- Serve immediately.
