For the bhallas, clean the black gram and soak in water for 2 hours.
Drain and grind to a fine paste, adding very little water.
Remove to a mixing bowl and add salt, cumin seeds, ginger, and green chillies.
Mix well and shape into even-sized balls.
Heat the oil in a wok (kadhai).
Add the prepared balls, a few at a time, and deep fry till golden brown, (Make a hole in the centre of the ball with the thumb just before frying).
Remove and drain the excess oil on absorbent paper towels.
Soak the prepared bhalla in lukewarm water till soft.
For the yoghurt mixture, add all the ingredients and mix well.
Remove the bhalla from water, squeeze out excess water and add to the yoghurt mixture. Keep aside for 10 - 15 minutes.
Serve chilled, garnished with ginger, green chillies, green coriander, red chilli powder, cumin powder, mint leaves, and tamarind chutney.
Pleasebe judicious and courteous in selecting your words.
Agdumbagdum, the hole is created to allow the wadas to properly cook through.
tell me why we should make whole?
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