Appetizers & Snacks

Dahi Bhalla

Cooks in 30 minutes Difficulty Easy 0 comments
Delicious bready bhallas in creamy yogurt, garnished with spices and delicious chutneys.

Dahi vada vs. dahi bhalla, which is it? It’s both – they is samesies. It’s just dependent on where you live. In Pakistan, Punjab, and Delhi it’s traditionally known as a dahi bhalla. Most other places it’s a dahi vada.

A dahi bhalla is light, spongy, fluffy, and so so good. They take on a lot of the flavor of the ingredients you put over them, so I like to load them with mint and tamarind chutneys, lots of pepper, and cumin. They’re perfect on a hot summer day or even as an appetizer before dinner. You see them anywhere from road size stands to weddings.

You can make them from scratch by soaking the daal (lentils) and then blending, spicing, frying, etc. etc. I take the easy way out and buy a mix – you’re guaranteed a great finished product. In a lot less time. Inevitably, I’m busy and just don’t have the time to dedicate it to being in the kitchen all day, so any time I can take a shortcut, I definitely do.

You can keep these in the fridge a couple days but definitely don’t make the chaat and then stick it in the fridge. It’ll turn to absolute mush. Keep the bhallas aside and add them to the yogurt just before serving.

Dahi Bhalla

0 from 0 votes
Course: Appetizers, SnacksCuisine: PunjabiDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1 packet of Gits Dahi Vada mix

  • 2 cups plain yogurt, whisked

  • 1/3 cup water

  • 1 tbsp whole cumin, ground

  • Salt, to taste

  • 1 chili pepper, finely minced (optional)

  • Black pepper, to taste

  • Chili powder, to taste

  • 1/4 cup tamarind chutney

  • 1/3 cup mint chutney

  • Garnish with cilantro, mint, and/or pomegranate seeds.

Directions

  • Follow the instruction on the gits package to make the bhalla. Don’t worry about the bit about immersing in yogurt and what not.
  • Whisk yogurt, water, cumin, salt, chili pepper, black pepper, and chili powder till smooth.
  • Once you’ve drained bhalla and let them get to room temperature cover them with yogurt – keep in mind that you can refrigerate the bhallas for a few days, so you don’ have to eat an entire box at one sitting. Though there is no judgement here…and we all have at one point or another.
  • Garnish with mint and tamarind chutney, cilantro, additional chili powder, and cumin.

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