Rinse and soak urad dal in water for 6 hours or overnight.
It's size would increase to almost double during soaking. Drain and discard all water.
Place it in grinder and grind into a smooth paste by gradually adding 1-2 tablespoons water at a time as required Amount of water required may vary according to the quality of dal. Do not add too much water otherwise batter will turn watery; it should have thick lumpy consistency and there should not be any broken dal pieces.
Transfer it to a large bowl and add crushed ginger-chilli and salt.
Mix well and beat the batter until it turns light, about at-least 4-5 minutes. This step is very critical as it will decide how soft and fluffy vada would be after deep-frying.
Heat oil in a deep frying pan over medium flame. When oil is medium hot, take a medium lemon sized portion of batter in between your fingers or a spoon and gently drop it into the oil. Drop 4-5 portions at a time. Deep-fry them.
Soak them for about 7-8 minutes. Oil droplets would start floating on surface and vada would turn soft.Take out from water.Transfer to a plate.
Beat curd with sugar and salt with hand beater until smooth. Do not use electric blender for beating otherwise curd will turn very thin.
Take 4-5 fried and soaked bhallas in a deep serving plate or a bowl. Pour generous amount of curd evenly over it until fully covered. Top it with 2-teaspoons sweet chutney and sprinkle red chilli powder, roasted cumin powder and black pepper powder. Garnish dahi bhalla chaat with coriander leaves and pomegranate seeds.Serve immediately.
Papadi Chaat
Prepare all the ingredients and arrange them before starting the assembling process. Take two deep serving plates and arrange 7-papadis in each of them. You can either keep papdis whole or lightly break them into small pieces.
Mix 2-tablespoons green chutney with chickpeas.
Top each plate with potatoes and onion.Add Sweet Chutney.pomegrante Seeds.
Top each plate with green chutney. Papri Chaat is ready for serving. Enjoy it immediately.
For Golgappas...Chop boiled potato into small cubes. Add as much chaat masala as you like.
Mix 1 tbsp. pani puri masala with 1 cup water. Add 1/4 tsp. dry mint leaves and some ice cubes (it tastes best when cold).
Poke a large hole in each pani puri shell.
In the following order, add these ingredients to each shell: potato yogurt, tamarind chutney, mint chutney, a pinch of salt, a pinch of red pepper, and finally, masala water.
For Fruit Chaat..Place all the cut fruits in a bowl. Sprinkle black pepper powder, roasted cumin powder, black salt and chaat masala and toss them well.
Wrap clean sheet over the fruit bowl and chill in the refrigerator for 2-3 hours before serving.
Serve the chilled fruits in serving bowls.Enjoy Chaat Bhandar.
