Directions
- 1Take a bowl and add 2 cups of besan.
- 2Add 0.5 teaspoon of ajwain, 0.5 teaspoon of zeera powder and 0.5 teaspoon of salt.
- 3Add 0.25 teaspoon of baking soda and mix well.
- 4Add 1 cup of water and beat the mixture for a minute until smooth.
- 5Add 1 tablespoon of water and beat for 3 minutes until fluffy.
- 6Cover the batter and let it rest for 30 minutes.
- 7Prepare the chutney by taking 100 grams of imli and soaking it in 1 cup of water for 30 minutes.
- 8Strain the imli and add it to a frying pan.
- 9Add 0.5 cup sugar and stir until melted.
- 10Add 0.25 teaspoon kala namak, 0.25 teaspoon white salt, 0.5 teaspoon zeera powder, and 0.5 teaspoon kutti hui mirch. Cook for 4 minutes on medium to low flame.
- 11Mix 1 tablespoon corn flour in 2 tablespoons of water and add it to the chutney. Cook for 2 minutes on low flame.
- 12Add red food color as desired and mix well.
- 13After 30 minutes, whisk the batter again.
- 14Heat oil in a pan on medium to low flame.
- 15Using a spoon, add the batter to the hot oil and fry for 10 minutes on low flame, flipping halfway.
- 16Once fried, remove the bhalle and let them rest for 5 minutes.
- 17Dip the bhalle in water and gently press to remove excess oil.
- 18Arrange the bhalle on a plate, add the cold dahi, sprinkle with zeera, and top with the chutney.
Ingredients
- 2 cups besan
- 0.5 teaspoon ajwain
- 0.5 teaspoon zeera powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking soda
- 1 cup water
- 100 grams imli
- 1 cup water
- 0.5 cup sugar
- 0.25 teaspoon kala namak
- 0.25 teaspoon white salt
- 0.5 teaspoon zeera powder
- 0.5 teaspoon kutti hui mirch
- 1 tablespoon corn flour
- 2 tablespoons water
- 1 red food color
- 1 bowl dahi
- 1 tablespoon pisi hui chini
- 1 tablespoon icing sugar
- 1 pyaaz
Equipment
bowlmeasuring cupswhiskfrying panspatulastrainer
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