New Campus Dahi Bharay Recipe
- 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)
In a grinder add mint leaves, coriander leaves, dry pomegranate seeds, green chili and salt. Once it is in the form of paste take it out and store it in the fridge.
Take a big bowl, add yogurt and whisk them with the help of a whisker. This will have a creamy consistency, add spice mix and mint sauce in the yogurt and whisk it properly. This will make the yogurt turn into a spicy mint sauce. Keep it in fridge till everything else is ready.
In a large bowl add warm water and soak the bhray and pakoriyan in the water. Let them absorb the water and turn soft, it is very important to keep an eye on them, over soaking them might turn them too soft and mushy. We want them to stay intact, once they are soaked drain the water and press them to remove any extra water.
In a big bowl add chopped vegetables including onion, tomato and cabbage. Now add the cubed boiled potato and pour in the spicy mint yogurt mixture. Mix it well and put it in fridge for almost two hours.
In a small bowl add warm water and soak the tamarind, after ten minutes remove the stone and pour this in a pan. Add sugar and a pinch of salt and keep mixing. Once it is thick pour it in a bottle and keep it in fridge.
Once dahi baray are chilled enough sprinkle some spice mix on the top and pour in tamarind sauce on top to enhance the flavor. It is ready to be served you can add mint sauce and tamarind sauce according to your taste.