Urad Dal Bhalla Recipe – Crispy Papdi Chaat with Tamarind & Mint Chutney

Last Updated on 4 months by Neha Deshmukh

Urad Dal Bhalla Recipe – Crispy Papdi Chaat with Tamarind & Mint Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Urad Dal Bhalla, served as a delightful Papdi Chaat. This isn’t just a snack; it’s a burst of flavors and textures that always brings a smile to my face. I remember the first time I made this, attempting to recreate my grandmother’s version… it took a few tries, but it was so worth it! Get ready to dive into a world of crispy, tangy, and utterly delicious goodness.

Why You’ll Love This Recipe

This Urad Dal Bhalla recipe is special because it perfectly balances soft, fluffy bhallas with the crunch of papdi, the coolness of curd, and the zing of chutneys. It’s a fantastic street food favorite, made right in your kitchen! Plus, it’s surprisingly fun to make, and the result is a showstopper that’s perfect for parties or a cozy evening snack.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup urad dal (split or whole, soaked) – about 200g
• 10-12 homemade or store-bought papdi – roughly 150g
• 1 cup thick curd (yogurt) – about 240ml
• 1 tsp roasted cumin powder
• 1 tsp red chili powder
• 1 tsp chaat masala
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Urad Dal: Soaking is key for a smooth batter. We’ll get into that more later!
• Papdi: You can find these at most Indian grocery stores. If you’re feeling ambitious, you can even make your own!
• Curd: Seriously, go for thick curd. It provides the perfect creamy base. Greek yogurt works well too, but you might want to whisk in a tablespoon of water to loosen it up a bit.
• Chutneys: While I’ll be focusing on the bhallas here, don’t skimp on good quality tamarind and mint chutneys. They really make the chaat sing!

Urad Dal Varieties (Split vs. Whole)

You can use either split (dhuli) or whole urad dal for this recipe. Whole urad dal will give you a slightly more rustic texture, while split urad dal results in a smoother bhalla. I personally prefer split urad dal for a lighter, fluffier bhalla.

The Importance of Thick Curd

Using thick curd is crucial for the right texture. It shouldn’t be runny! If your curd is a little too thin, you can strain it through a muslin cloth for a few hours to remove excess water.

Regional Variations in Chutney Sweetness & Spice

Chutney preferences vary so much across India! Some like their tamarind chutney super sweet, others prefer it tangy. Similarly, spice levels in mint chutney can range from mild to fiery. Feel free to adjust the sweetness and spice to your liking. My family loves a good kick, so I always add a little extra green chili to my mint chutney.

Oil for Frying – Choosing the Right Type

For deep frying, choose an oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil. Avoid olive oil, as it has a lower smoke point and can burn easily.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the urad dal in warm water for 3-4 hours. This is super important for a smooth batter.
2. Drain the soaked dal and grind it to a smooth batter with minimal water. You want a thick consistency.
3. Beat the batter really well – like, for a good 5-7 minutes – until it’s light and fluffy. This is where the magic happens! Gently mix in a little hot oil.
4. Carefully drop small spoonfuls of the batter into hot oil and deep-fry until golden brown.
5. Immediately soak the fried bhallas in warm water for about 15 minutes. This helps them soften and absorb flavor. Gently press out any excess oil.
6. Arrange the crispy papdi on a plate. Top with the soaked bhallas, a generous dollop of chilled curd, tamarind chutney, mint chutney, a sprinkle of roasted cumin powder, red chili powder, and chaat masala.
7. Garnish with sev and fresh coriander leaves.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Bhalla Texture

The key to light and fluffy bhallas is a smooth batter and thorough beating. Don’t skimp on either!

Making Fluffy Batter

Adding a little hot oil to the batter helps create air pockets, resulting in a fluffier texture.

Balancing Chutney Flavors

Taste as you go! Adjust the sweetness, sourness, and spice levels of your chutneys to create a harmonious blend of flavors.

Variations

Want to switch things up? Here are a few ideas:

Vegan Urad Dal Bhalla

Substitute the curd with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well.

Gluten-Free Papdi Options

Look for gluten-free papdi at Indian grocery stores, or make your own using gluten-free flours.

Spice Level Adjustment

Adjust the amount of red chili powder and green chilies in the chutneys to control the spice level.

Festival Adaptations (Holi, Diwali)

This chaat is perfect for festivals! It’s a crowd-pleaser and adds a festive touch to any celebration. My aunt always makes a huge batch for Diwali.

Serving Suggestions

Serve immediately for the best texture. The bhallas will start to soften over time, so it’s best enjoyed fresh. A sprinkle of pomegranate seeds adds a lovely burst of freshness too!

Storage Instructions

Leftover tamarind and mint chutney can be stored in airtight containers in the refrigerator for up to a week. Fried bhallas are best enjoyed immediately, but you can store them in an airtight container at room temperature for a day or two. They will lose some of their crispness, though.

FAQs

Let’s answer some common questions:

What is the best way to soak urad dal for bhallas?

Warm water is best! It helps the dal soften more quickly and evenly.

Can I make the bhalla batter ahead of time?

You can, but it’s best to use it within a few hours. The batter may lose some of its fluffiness if stored for too long.

How do I prevent the bhallas from absorbing too much oil?

Make sure the oil is hot enough before adding the batter, and don’t overcrowd the pan. Soaking the fried bhallas in warm water also helps reduce oil absorption.

What can I substitute for papdi if I can’t find it?

You can use crushed tortilla chips or even small, crispy crackers as a substitute.

Can I adjust the sweetness/sourness of the tamarind chutney?

Absolutely! Add more jaggery or sugar for sweetness, and more tamarind pulp or lemon juice for sourness.

How long can I store leftover tamarind and mint chutney?

Up to a week in airtight containers in the refrigerator.