New Campus Dahi Bharay Recipe
Dahi Bharay Recipe is a delicious and refreshing dish that is best for a warm day. It is likewise a completely versatile dish that may be custom designed to match person options. For instance, the spiciness of the dish may be adjusted by using including extra or much less purple chili powder. The toppings can also be various to encompass other elements, such as chopped onions, tomatoes, and cilantro.
New Campus Dahi Bharay Recipe
Course: Snacks, AppetizersCuisine: Pakistani, IndianDifficulty: Easy4-6
servings30
minutes15
minutes400
kcalDahi Baray is a popular Pakistani and Indian snack or appetizer. It is made with fried lentil balls that are soaked in yogurt and then topped with chutneys and spices. The lentil balls are typically made with urad dal (black lentils), but they can also be made with other types of lentils, such as moong dal (yellow lentils).
Ingredients
Yogurt (1 kg)
Salt (2 tablespoon)
Chili powder (2 tablespoon)
Spice mix (4 table spoon)
Potato (1/2 kg)
Onion (1 thinly sliced)
Tomato (1 thinly sliced)
Cabbage (1/2 thinly sliced)
Green chili (3 table spoon)
Green coriander (3 table spoon chopped)
Mint leaves (optional)
Dry Pomegranate seeds (3 table spoons)
Tamarind (5 table spoon)
Sugar (1 table spoon)
Bharay (6 pieces)
Pakorian (1 kg)
Directions
- Prepare Mint Paste:
- In a grinder, add mint leaves, coriander leaves, dry pomegranate seeds, green chili, and salt. Grind until it forms a paste. Store it in the fridge.
- Whisk Yogurt:
- Take a big bowl, add yogurt and whisk it until creamy. Add spice mix and mint sauce, then whisk it again to turn the yogurt into a spicy mint sauce. Keep it in the fridge.
- Soak Bhary and Pakoriyan:
- In a large bowl, add warm water and soak the bhary and pakoriyan. Let them absorb the water and turn soft. Be cautious not to oversoak, as they might become too soft. We want them to remain intact. Once soaked, drain the water and press them to remove any excess water.
- Prepare Vegetable Mixture:
- In a big bowl, add chopped vegetables including onion, tomato, and cabbage. Add the cubed boiled potato and pour in the spicy mint yogurt mixture. Mix well and refrigerate for almost two hours.
- Soak Tamarind:
- In a small bowl, add warm water and soak the tamarind. After ten minutes, remove the stone and pour it into a pan. Add sugar and a pinch of salt. Keep mixing until it thickens. Pour it into a bottle and refrigerate.
- Assemble Dahi Baray:
- Once the dahi baray are chilled, sprinkle some spice mix on top and pour tamarind sauce over them to enhance the flavor.
- Serve:
- Your Spicy Dahi Baray are now ready to be served. Adjust the amount of mint sauce and tamarind sauce according to your taste.
