Author: Information Seekers

Bhalla:-

Urad dal: 1 cups
Moong dal: 1/4 cup
Channa dal: 1 tbsp
Hing: 1/4 tsp
Ajwain: 1/4 tsp
Salt: to taste
Water: as required
Oil: for frying
Papdi: 8-10 small ones
Boiled potatoes: 1
Cooked Channa: 1 cup
Thick Dahi: 1 cup
Green chutney: 2-3 tbsp
Tamarind chutney: 2-3 tbsp
Ginger juliennes: for garnish
Beetroot Juliennes: for garnish
Pomegranate seeds: for garnish
Bhalla masala: as required

-Soak all the dals in water for 6-7 hrs or overnight. Strain and add them into a blender jar. With a sprinkle of water blend it into a smooth paste.
-Keep adding small quantities of water, if required. Add all this into a large mixing bowl with a pinch of hing.
-Start beating the paste using your hands or an electric mixer. Beat the paste constantly for 15 minutes.
-As you reach the end of the beating process, start heating your oil in a large Kadhai.
-At the end of the mixing add Ajwain and salt, mix them in. Once done, increase the heat to high.
-Using an ice cream scooper or your hands, scoop out a small portion of the batter, add a raisin in the middle, and drop it in the hot oil.
-Repeat it with the rest of the batter and reduce the heat to medium. Fry them for 2-3 minutes on both sides or till they are lightly golden brown.
-Remove them all in a large bowl, soak them in regular water and let them soak in the fridge for at least 30 minutes.
-Once soaked, squeeze the water out of them lightly and place them in a large bowl, crush the papdi into large chunks over them.
-Top them off with some boiled potato and Channa, tossed in some Bhalla masala. Followed by some thick and cold Dahi, and some more masala.
-Add green chutney, tamarind chutney, pomegranate seeds, sliced ginger and beet root, some nylon sev and anything else you like.
-Serve and devour instantly.

Papdi :-

Maida: 400g
Rawa/ Course semolina: 3 tbsp
Besan: 1 tbsp
Oil: 80ml
Ajwain: 1/2 tsp
Salt: to taste
Water: 3/4 cup

-Add everything except for the water in a large bowl. Rub in the oil with your hands till the flour turns into a sandy texture.
-Add water slowly and knead the flour into a hard dough. Rub oil on the surface and cover with a damp kitchen towel to rest for 30 minutes.
-Slice the dough in half, roll it out into a very thing sheet, use oil to avoid sticking.
-Cut out 3 cm circles using a cookie cutter or a small steal bowl. Heat oil in a deep pan. Turn the heat to medium low, add the papdi dough into the hot oil.
-Cook them slowly stirring continuously over low heat till they turn lightly golden.
-once golden, take them out and add into a strainer and let them cool completely. Store them into an airtight container for upto 15 days.

Bhalla masala:-

Ajwain: 4 tbsp
Black pepper: 2-3 tbsp
Coriander: 2 tbsp
Whole red chilli: 5
Salt: big pinch

-Toast everything in a pan on low till they start to smell, let them cool down and grind into a masala.

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