in three cups of Hot water for 3 hours)
·Fennel -½ tsp
·Raisins – 2tsp
·Cumin seeds roasted- 2tsp
A pinch of
Soanth;(Meethi Chatni/Tamarind Chutney)
Heat a wok on high flame, put one tbsp oil and
simmer it. Add Fennel seeds. Then add jaggery and let it melt on low heat. Add
the tamarind water after squeezing the pulp when jaggery is melted completely.
Add salt, red chilly powder, raisins and let it boil on high flame. Keep
stirring occasionally. Turn the gas off when it is thick and shining. Let it
cool and keep it a glass jar. You can keep this chatni for a week in
Soak Moong dal overnight, or for six hours.
Grind in a mixer. Add little water(4tbsp). Heat oil in a wok on medium heat.
Add Eno fruit salt, and salt to the batter and mix well(If not using ENO mix
batter for approx 15 min by hand) Drop small spoon full of this batter in the
hot oil and fry them on medium heat.
Take four glasses of water; add hing and a spoon
full salt. Put all the Bhallas in that water after frying them equally.
Mix the curd in a bowl and add sugar, salt, a
little bit of chaat masala, red chilly powder, roasted cumin seeds and a little
bit of milk if it is too thick. It should be smooth in consistency.
Keep the Bhallas in water for ten minutes, then
take them one by one, squeezing water with light hands and dip every Bhalla in
curd and arrange in a flat bowl. After one layer pour the curd over it,
covering it completely. Garnish it with red chilly powder, Chat masala and
roasted cumin seed powder. Garnish with pomegranate seeds,
Serve with Soanth( meethi chatni) and coriander
chutney and sprinkle with chaat masala.
You may pour dahi,saunth over the squeezed bhalla’s
then sprinkle red chilly powder, crushed roasted cumin seeds,
black salt, white
salt, chaat masala powder. Garnish with pomegranate seeds.