Bhalla Papdi Chaat
A layered chaat of soft lentil dumplings and crisp papdi, drenched in yogurt and sweet-tangy chutneys, a classic combination sold across Delhi's chaat corners.
- Prep
- 240 min
- Cook
- 30 min
- Total
- 270 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Kadai
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 12 g
- calories
- 340 kcal
Instructions
- 1
Whisk the ground urad dal batter until light and fluffy. Deep-fry small spoonfuls until golden to make bhallas (dumplings).
- 2
Soak the fried bhallas in warm water for 15 minutes. Gently press out the extra water between your palms.
- 3
Knead maida (plain flour), semolina, a little oil and water into a stiff dough for the papdi (crisp crackers).
- 4
Roll the dough out thin and cut into small discs. Deep-fry them until crisp and golden.
- 5
Arrange the softened bhallas and crisp papdi together on a serving plate.
- 6
Pour plenty of smooth whisked yogurt all over the top.
- 7
Drizzle over the tamarind and green chutneys. Sprinkle with roasted cumin powder.
- 8
Scatter sev (crunchy gram flour noodles) and pomegranate seeds over the dish and serve immediately.
Chef's tips
Soaking the fried bhallas in warm water and pressing them gently makes them soft and light without breaking apart.
Ingredient substitutions
- papdi → store-bought crisp puris
Storage
Bhallas can be refrigerated for a day before soaking; assembled chaat should be eaten fresh.
Reheating
Not applicable; served cold or at room temperature.
Common mistakes to avoid
- •Skipping the soak-and-squeeze step, which leaves the bhallas dense, oily, and heavy.
Serving suggestions
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