A cool, creamy chaat layered with yogurt, sweet and green chutneys, soaked bhallay, potatoes, and crunchy toppings.
Calories
260kcal
Protein
8g
Carbs
30g
Fat
11g
Blend the coriander, mint, green chilies, roasted cumin, salt, and yogurt until smooth and creamy. Taste and adjust the seasoning.
Cook the dried apricots, tamarind pulp, sugar, salt, roasted cumin powder, red chili flakes, and chaat masala over low heat until thickened, then blend smooth and let cool.
Whisk the plain yogurt with sugar, salt, and dahi bhalla masala until smooth.
Stir a little green chutney into the yogurt, then fold in the soaked pakoriyan and boiled potato cubes.
Top with chopped salad, mint leaves, and crushed papri. Drizzle generously with meethi chutney and finish with extra chaat masala if desired.
Serve the dahi bhalla chilled for the best sweet, tangy, and creamy flavor.
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