Dahi Bhalle

PREPARATION

Mint Chutney
1. Place 100 grams mint leaves, 50 grams fresh coriander, 3 pieces green chili, 20 grams ginger, 1 teaspoon dry mango powder, 1 teaspoon pomegranate seeds, 1 teaspoon salt, 50 milliliters of water, 50 grams yogurt in a blender and blend until all ingredients are mixed well.
2. Remove and keep aside in a small bowl.

Saunth Chutney
1. Soak tamarind in water overnight or for 4-5 hours in a small bowl.
2. With your hands, squeeze the pulp from the tamarind in the same bowl, strain the pulp and keep aside.
3. Add 200 milliliters of tamarind water in a heavy skillet. Then add 250 grams jaggery, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 2 teaspoons dry ginger powder, 1/2 teaspoon pomegranate seeds powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1/2 teaspoon red chili powder, stir and add the strained tamarind pulp.
4. Cook for 3 - 5 minutes till mixture gets thick.
5. Let the saunth chutney mixture cool.

Dahi Bhalle
1. Soak 200 grams split black gram in warm water for 1-2 hours.
2. Take a mixer. Add 200 grams split black gram and blend in mixer to make a smooth fluffy batter.
3. Add 1/2 teaspoon baking soda, 1 teaspoon salt and mix well.
4. Heat sufficient oil in a heavy skillet, slowly drop large lemon sized quantity of batter into the hot oil and deep fry till golden brown.
5. Drain the bhallas and soak them in sufficient quantity of water. Leave for twenty minutes. Squeeze between your palms to drain out water.
6. Whisk yogurt till smooth. Soak the bhallas in yogurt.
7. Pour the yogurt over the bhallas.
8. Top with the tamarind chutney and mint chutney as required.
9. Sprinkle roasted cumin powder and chaat masala.
10. Garnish with coriander leaves, pomegranate and serve immediately.