Dahi Bhalle Chaat

Dahi Bhalle are one of the great street foods of North India — soft lentil dumplings soaked in cold yoghurt and layered with tamarind chutney, green chutney, chaat masala and sev. The combination of textures (pillowy, creamy, crunchy) and flavours (sour, sweet, spicy, cooling) makes this one of the most complex and satisfying of all Indian cold dishes.

Serves: 4

Ingredients

Bhalle (Lentil Dumplings)

• 200g (1 cup) urad dal (split black lentils, husked), soaked 4 hours
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 green chilli
• 1/2 tsp salt
• Oil, for deep-frying

Assembly

• 500g (2 cups) full-fat plain yoghurt, whisked smooth
• 1 tsp sugar
• 1/4 tsp salt
• 3 tbsp tamarind chutney
• 3 tbsp green coriander-mint chutney
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 50g (2 oz) sev (thin chickpea noodles)
• Fresh coriander and pomegranate seeds, to garnish

Instructions

1. Drain soaked urad dal and grind with cumin, hing, green chilli and salt using minimal water to a fluffy, aerated batter — the batter should float when a small ball is dropped in water.
2. Heat oil to 170°C (340°F). Drop tablespoon-sized portions of batter gently into the oil. Fry 4-5 minutes until pale golden (not dark). Drain.
3. Immediately soak fried bhalle in a large bowl of warm salted water for 20-30 minutes until they soften and double in size. Gently squeeze out excess water without breaking.
4. Whisk yoghurt with sugar and salt until smooth and creamy. Chill.
5. Arrange softened bhalle in a shallow dish. Pour cold seasoned yoghurt generously over them. Drizzle tamarind chutney and green chutney over the top.
6. Sprinkle chaat masala, cumin powder and chilli powder. Top with sev and garnish with coriander and pomegranate seeds. Serve cold immediately.

Cook's Notes: The soaking step is what transforms dense fried dumplings into meltingly soft pillows — do not skip it. The yoghurt must be full-fat and very cold when served. For a lighter version, bake the bhalle at 200°C (400°F) for 20 minutes instead of frying.