For bhalle batter:
Soak urad dal overnight or 5-6 hours. Drain water. Grind dal in smooth paste. Add salt in batter. Mix well. Keep batter it aside.
Mix all veggies, green chillies, chopped cashews, red pepper, salt in a bowl. Mix all properly.
Make round shape tikkies with veggies mixture. Keep them aside.
Cut paneer in thin round slices with cookie cutter. Sprinkle salt, red chilli powder on paneer slices. Keep it aside.
Take one veggies tikki place Paneer slice on it. Place another veggies tikki on it. Make all veggies sandwich like wise.
Now heat oil in a wok. Once oil heated coat veggies & paneer sandwich carefully in urad dal batter. Slide in hot oil. Deep fry these bhalle until light brown.
Repeat same process to fry all bhalle.
Whisk curd. Add salt. Mix well. Keep it in fridge.
For kiwi and coriander chutney:
Peel & cut kiwi in pieces. Combine all chutney ingredients in grinder. No need to add water. Grind all in a fine smooth paste. Sweet & sour Kiwi chutney is ready.
Dates & Tamarind chutney (saunth) :
Soak tamarind in water for 2-3 hours. Deseed tamarind & dates.
Grind tamarind & dates in grinder. Strain paste with steel strainer.
Take one pan. Add tamarind & dates paste in pan. Add 1/2 cup water. Mix well. Add jaggery, raisins and all spices. Boil until thick chutney. Dates & Tamarind chutney is ready.
For platting:
Place bhalle in bowl or serving dish. Pour chilled curd, top it up with dates & Tamarind chutney and kiwi chutney. Sprinkle roasted Jeera, mint powder. Garnish with mint leaves.
Enjoy dahi bhalle with a fusion.
