Shahi Kasuri Dahi Bhallay Recipe
Shahi Kasuri Dahi Bhallay is a well-loved dish in both Pakistan and India, with roots tracing back to the grandeur of the Mughal Empire. The Mughals were famed for their appreciation of fine cuisine and extravagant gatherings, and this delectable treat was a star among the many dishes served at their feasts. Its name pays tribute to the Kashmiri region in India, thought to be its place of origin. The term “shahi” translates to “royal” in Urdu, perfectly capturing the dish’s opulent and delicious essence.
Shahi Kasuri Dahi Bhallay Recipe
Course: Main, Appetizers, SidesCuisine: PakistaniDifficulty: Medium4-6
servings15
minutes10
minutes250-300
kcalShahi Kasuri Dahi Bhallaya is a yogurt-made dish with yellow lentil curd and various spices and toppings. The corn is first ground into a powder and mixed with spices and water to make a paste. The dough is then rolled into small spheres called bhallas. The bhalla is then soaked in curd and various ingredients like chili flakes, cumin seeds, mango powder, and cilantro leaves
Ingredients
Yellow Lentils (Moong daal powder 1 cup)
Cumin seeds (1 tsp)
Chili flakes (1 tsp)
Mango powder (1 tsp)
Salt (1/2 tsp)
Oil (for frying)
Baking powder (1 tsp)
Water
- Garnish Items
Cumin seeds (A pinch)
Chili flakes (A pinch)
Chili powder (A pinch)
Mango powder (A pinch)
Fresh tomato (1 chopped)
Coriander leaves (Finely diced)
Directions
- Prepare the Batter:
- In a bowl, mix lentils, chili flakes, cumin seeds, mango powder, salt, and baking powder.
- Gradually add small portions of water to create a medium-thick batter.
- Allow Batter to Set:
- Let the batter rest for 15-20 minutes.
- Heat Oil:
- Heat oil in a deep pan.
- Fry the Bhallas:
- Using teaspoons, carefully drop portions of the batter into the medium-heated oil.
- Fry the bhallas until they turn a light golden color.
- Drain Excess Oil:
- Remove the bhallas from the oil and drain the excess oil using a kitchen towel.
- Prepare Yogurt:
- Add salt to yogurt and beat it until smooth.
- Soak Bhallas:
- Place the fried bhallas in water for 10-15 minutes.
- Remove Excess Water:
- Gently press the soaked bhallas to remove excess water.
- Combine with Yogurt:
- Transfer the soaked bhallas to the bowl of yogurt.
- Garnish:
- Garnish with chili, coriander leaves, cumin seeds, and mango powder.
- Serve Chilled:
- Serve the dahi bhallas chilled. Tamarind can also be added for a slightly sour taste.
