Lahori Dahi Bhalla — Classic White Style

Ingredients

• 250 g dhuli urad dal (white split black lentils) (Must be dhuli (skinless, white) urad dal — the black-skinned version gives a different result)
• 1.5 tsp namak (salt) (Divided — some in the batter, some in the soaking water)
• 1 tsp adrak (ginger) (Grated and added to the batter)
• 2 pieces hari mirch (green chilli) (Finely minced and folded into the batter)
• for deep frying tel (oil) (For frying the bhallas)
• 2 cups garam pani (warm water) (Slightly salted — for soaking the fried bhallas)
• 600 g dahi (full-fat plain yoghurt) (Whisked smooth with a little sugar until completely lump-free)
• 2 tbsp cheeni (sugar) (Whisked into the yoghurt — Lahori dahi bhalla yoghurt is mildly sweet)
• 4 tbsp imli ki chutney (tamarind chutney) (The crown jewel — drizzled generously on top)
• 3 tbsp hari chutney (green coriander chutney) (Drizzled alongside the imli)
• 1 tsp zeera powder (roasted cumin powder) (Freshly ground for maximum fragrance)
• 1/4 tsp lal mirch (red chilli powder) (A light dusting for colour — Kashmiri chilli gives the best colour)
• 1/2 tsp chaat masala (Final seasoning sprinkle)

Instructions

1. SOAK AND GRIND THE DAL: Wash urad dal and soak for 4-6 hours or overnight. Drain and grind in a blender or stone grinder to a smooth, thick batter using as little water as possible. The batter should be thick enough to hold a shape when dropped from a spoon.
2. WHIP FOR LIGHTNESS: This is the most important step. Whip the batter vigorously with a spoon or electric beater for 5-8 minutes until it becomes fluffy and light. Drop a small amount in water — it should float. If it sinks, whip for longer. HINT: Whipped air is what makes bhallas pillowy inside — don't skip this.
3. ADD SEASONINGS: Stir salt, grated ginger and green chilli into the whipped batter.
4. FRY THE BHALLAS: Heat oil to 170°C (medium heat). Drop rounded tablespoons of batter into the oil — they should be roughly round. Fry in batches for 4-5 minutes until pale golden and cooked through. They should not be deeply brown — just golden. Remove and immediately drop into warm salted water.
5. SOAK IN WATER: Let the fried bhallas soak in warm water for 15-20 minutes. They will puff up further and become very soft. Remove each one and press gently between your palms to squeeze out the water without breaking the dumpling. They should be soft, flat-ish ovals.
6. ASSEMBLE: Whisk yoghurt with sugar until completely smooth. Spread a thick layer in a deep serving dish. Arrange pressed bhallas on top. Pour more yoghurt over to cover. Drizzle imli and hari chutney. Sprinkle roasted cumin, red chilli powder and chaat masala. Refrigerate for 30 minutes before serving — even better after 1 hour.