DAHI BHALLAY, how to cook at home

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Dahi Bhallay Recipe | The most loved street snack of Pakistan. Try your hand at making delicious and fluffy bhallas drizzled with sweetened curd, tangy chutneys and chaat masala. Here are the ingredients of dahi bhalla.

For the bhallas:

Soak dahls overnight.
  • 1 Cup Yellow Lentils (moong dahl)
  • 1 Cup White Lentils (urid dahl)
  • 7 Garlic cloves
  • 1 Ginger piece
  • 3 Green chillies
  • Coriander/Mint
  • Oil (for deep frying)

Dry Spices:

  • Salt - 1/2 tsp
  • Black rock salt - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Black caraway - 1/2 tsp
  • Onion seeds - 1/2 tsp
  • Baking powder - 1/2 tsp
  • Trachyspermum - 1/2 tsp
  • Red chillies - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Mix garam masala - 1/2 tsp
  • Turmeric powder - 1/2 tsp
You can also grind the seeds.

For the garnishing:

  • 2 Onions - chopped
  • 1 Tomato - chopped
  • 1 Green chilli - chopped
  • Coriander/mint - chopped
  • 1 mix Capsicum - shredded
  • 1 Cucumber - chopped

For the Yogurt:

  • 3 cups yogurt
  • Half cup sugar (powdered)
  • Half a cup of water

For the Chutneys:

Khatti green chutney:
  • 1 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 Green chilli
  •  Small Ginger piece
  • 1 Lemon (juiced)
  • 1/2 tsp black rock salt (to taste salt)
  • 1/2 tsp garam masala (with black cardamom, mace, nutmeg, zeera, laung)

Meethi emali chutney:
  • 250 gms tamarind pulp (soaked in one and an half cup of water)
  • 800 gms sugar
  • 3 tsp kachri powder
  • 1/2 tsp saunth powder
  • 1 tsp degi mirch
  • to taste salt
  • 1/2 tsp black rock salt
  • 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
You can also use ketchup or any other premade sauces.

For Chaat Masala:

  • 2 tsp peeli mirch
  • 1 tsp kali mirch
  • 2 tsp zeera powder
  • 2 tsp garam masala
  • 1 tsp kalvanji powder
  • to taste salt

How to Make Dahi Bhalla

Prepare bhallas: Soak yellow and white lentils overnight or at least for two hours. In a food processor grind them nicely with some soaked water, ginger, garlic, coriander and green chillies. Whisk the lentils together till it becomes light and fluffy (5-10 minutes) The batter is ready when it floats in the water. Add all the dry ingredients, mix well and cover the batter for ten minutes. To make bhallas, add small portions of batter into hot oil. Deep fry the bhallas till golden brown. You can also refry the bhallas for a better colour. Soak the bhallas in water for 30-40 minutes then squeeze them with 
your hand to extract some water.
Prepare yogurt: Whisk yogurt with water and powdered sugar. Pour it on the bhallas and keep it in the fridge to cool.

Prepare chutneys: In a blender mix together coriander, mint, green chilli, ginger, black salt and salt. Add garam masala and lemon juice (mix well) Your khatti green chutney is ready.

Prepare emali chutney: Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer. Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool. Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala. Your meethi emali chutney is ready.

Prepare chaat masala: Mix all the ingredients together.

Plating up:

In a plate place bhallas. Add sweetened curd, khatti chutney, meethi chutney. Garnish with chopped onions, tomato, shredded capsicum, cucumber, green chilli, coriander and mint leaves. Pour yogurt sprinkle some chaat masala and for the crunch simply deep fry the spring roll sheet. Break it into small pieces. Sprinkle and serve.
You can also watch my ASMR COOKING VIDEO


  1. Anonymous20:05

    They look delicious mouth watering. Thanks for posting.

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