sweetened yogurt -½ cup
Brown bread slices -4
Chaat masala -as required
Red chilli powder -as required
Black salt- as required
Green chutney -1 tbsp
Tamarind chutney -1 tbsp
Coriander sprigs- as required
Dry Fruits chopped ad Roasted ( Cashew nut, Almond and Raisin)
In a bowl add the sweet yogurt and whisk.
In another bowl add water and soak the brown bread slices and squeeze it
FILL THE STUFFING OF DRY FRUITS AND MAKE IT IN ROUND SHAPE
Coat the round shaped bread with the sweet yogurt and keep on a plate. Make some more.
Once plated, pour the leftover sweet yogurt over it.
Sprinkle chaat masala, red chilli powder and black salt over it.
Add green chutney and tamarind chutney on the BHALLA and garnish with coriander sprigs.
Bread Dahi Vada is ready to eat.
NOTE- YOU CAN ADD POMEGRANATE
2 cup cool whip
1/2 cup sour cream
1/4 cup sugar
1 mango peeled and diced
1 orange sliced
1/2 cup pineapple diced
1/4 cup grapes sliced
1/2 banana sliced
1 tablespoon crushed walnut
1 tablespoon sliced or chopped almonds
In a chilled bowl mix cool whip, sour cream and sugar.
Fold all the fruits and nuts slowly into the cream.
1cup fresh dates
1/4cup powdered sugar
1/4cup chopped dry fruit of choice
1/2tsp cardamom powder
desiccated coconut to garnish .
1. Grind fresh dates the to a pulp with sugar and cardamom powder.
2. Micro on medium for 3 minutes or till water evaporates and it is dry, stirring 2 times in between.
3. Roll out with greased rolling pin on greased polythene sheet to make 6 inches disc.
4. Spreads chopped dry fruit and desiccated coconut evenly and roll the dates mixture towards you into a tube and Cut into 12-15 pieces to make chakri.
5. Serve garnished by desiccated coconut.
Note-If you do not use microwave, cook in nonstick pan till date – mixture is dry .
• 250 gm. dry, white peas
• 1 tsp. salt
• 1/2 tsp. chilli powder
• 1 level tsp. cumin seeds, dry roasted and coarsely ground
• 1 level tsp. coriander or dhania seeds, dry roasted and and finely ground.
• 1 tsp. Chat Masala
• 1 tsp. amchoor or dry mango powder or 1 inch of dry tamarind from a tamarind block or 1 tsp. tamarind pulp
• For serving:
• 1 inch ginger, peeled and chopped or finely shredded
• 1/2 cup chopped coriander leaves
• 2-3 green chillies finely chopped
• 1 red onion, peeled and finely shredded
• 1 lime or lemon, cut into small wedges
• Tamarind or Imli Chutney
1. Wash and soak peas overnight.
2. Place in a pressure cooker with enough water to cover plus half an inch above. Cook in a pressure cooker under full pressure for 5 minutes. If you do not have a pressure cooker, boil briskly until soft.
3. Allow the cooker to cool down before opening, check that peas are soft. If not, cook some more.
4. If using dry tamarind, soak in 1/4 cup of water, microwave for a minute, mash and strain to get tamarind water.
5. Add chilli powder, roast cumin powder, chana masala or chat masala, mango powder (amchoor) and a little water if they look too dry. If using tamarind water, add it here. They should have thick gravy, if you are serving them with Kulcha breads and should be quite dry, if you are serving them with tamarind chutney as a snack.
6. Place portions in individual plates, garnish with coriander leaves, ginger, chopped green chillies, ginger and red onions and a wedge of lemon in each plate. Spoon a little Tamarind Chutney over it. If you do not have tamarind chutney, squeeze a little fresh lemon juice. Serve with Khasta papdi or Kulcha Bread or on their own.