Stuffed Dahi Vada (chaat)

by sonaprem

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Stuffed Dahi vada is a popular chaat or Punjabi recipe with fried vadas( urad dal dumplings) soaked in water and then topped with delectable mix of chilled beaten curd and a couple of spicy and tangy chutneys.

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Stuffed Dahi Vada (chaat) recipe - How to make Stuffed Dahi Vada (chaat)

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

250 gms urad dal (split black lentils)
1/2 kg curds (dahi)
2 tsp chilli powder
2 tsp roasted cumin seeds (jeera) powder
a pinch of asafoetida (hing)
oil for frying
salt to taste

For The Stuffing
4 chopped green chillies
100 gms raisins (kismis)
1 tsp chopped ginger (adrak)
1/2 cup chopped coriander (dhania)
1 tbsp chirongi nuts (charoli)

Method

Mix all the ingredients for the stuffing, reserve little coriander for decoration.
Soak dal in water for 5-6 hours and grind to a smooth paste using minimum water.
Add salt and asafoetida and beat with a fork to make it light.
Take a muslin cloth piece, the size of a handkerchief. Wet the cloth and place it on a board.
Spread a little ground dal on the cloth in the shape of a puri.
Put a little prepared stuffing on it and fold the puri with the cloth to give it the shape of a ghughra(half moon).
Remove the muslin from one side and turn the bhalla in hand. Remove the cloth from the other side.
Heat oil in a kadhai and fry the bhallas till brown.
Soak the bhallas in water for 5-7 minutes when still hot. Gently squeeze out the water and keep the bhallas aside.
Beat the curd till smooth, add little water if curd is thick.
Add 1 tsp cumin seeds powder and 1 tsp chily powder and salt.
Dip the bhallas in the curd mixture and arrange on a flat shallow dish.
Pour the remaining curd on top and garnish with remaining cumin powder, chily powder and coriander, 4 tbsp sweet chutney and serve.