Page 17 - Chilli Blooms PDF New - Unknown

SNACKS

Chef’s tip

To add more flavour, the vadas
may be topped with mint leaves
instead of coriander and Dahi vada or
chilli powder.

dahi bhalla

A POPULAR NORTH INDIAN STREET FOOD FARE. ABSOLUTELY YUMMY ON
A HOT DAY AS A GREAT STARTER TO COOL THINGS DOWN

Preparation time: Soak overnight For the yoghurt:
Cooking time: 30 minutes
Serves 8 1 tsp cooking oil
A pinch of mustard seeds
You will need: A few curry leaves
2 cups plain yoghurt
1 cup urad dahl (white split urad) ½ cup water
1 tsp salt 1 tsp salt
1 tsp fresh crushed ginger ½ tsp red chilli powder
Cooking oil to fry 2 tbsp cumin seeds
Freshly chopped coriander to garnish

Method 2 Add ½ cup water, chillii and salt to taste.

1 Prepare the vada by soaking the urad dahl in 3 Now, return to the vada and soak them in
water overnight. hot water.

2 The following day, grind it in a blender with the 4 Take each vada, flatten between palms to
salt and ginger to a thick consistency. You may squeeze excess water out. Lay them flat in a dish
need to add water to achieve soft balls. and pour the yoghurt mixture over it.

3 Take 1 tsp of the mixture and pat it with your 5 Roast the cumin seeds until dark brown in
fingers so it forms a small circle. Deep fry these colour and grind them to a fine powder. Sprinkle
on a medium heat until light brown. this and the red chilli powder over the yoghurt
with some fresh chopped coriander. Refrigerate
4 Remove from oil, drain on a paper towel and before serving.
allow to cool. Keep these to one side. They can
be frozen and stored for later use. 6 Serve with tamarind chutney, which consists
of ¾ of the tamarind water mixed with ¼ date
Method for the yoghurt water. These waters are made by soaking and
squeezing the tamarind and dates and then
1 Heat the oil, add mustard seeds and curry sieving to discard the residue. Finally, season
leaves. When cool add this to the yoghurt. with salt and chilli.

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