Ingredients:

• 1 cup urad dal

• 1 kg curds ( yogurt )

• 2-3 tbsp cashewnuts

• 2-3 tbsp raisins

• 1-2 tbsp pistachio

• 1 big piece ginger

• 3-4 green chillies

• salt to taste

• oil for frtying

For Plating:

• some chopped coriander leaves for garnishing

• sweet and sour chutney

• green chutney

• roasted jeera (cumin ) powder

• chaat masala

• red chilli powder

Method:

1. Clean, wash and soak the urad dal in water for 3-4 hours.

2. Drain all the water and grind the dal into a fine paste without water. Keep the dal to rest for 1-2 hours.

3. Then mix the dal only in one direction to get a soft and fluffy batter.

4. For making the filling /stuffing chop the cashewnuts, raisins, pistachio, ginger and green chillies very finely and mix it together with a little salt.

5. Beat the curds with salt till it is smooth and creamy.

6. Take a clean white cloth, wet and squeeze out the extra water from it. Place a big drop of dal batter on the wet cloth and with wet fingers spread it in circular direction. Put 1-2 tsp of the stuffing in the center of the Bhalla. Fold the moist cloth over it from the other end. Press the Bhalla lightly so that it folds into a gujiya shape. Lift it with moist hands and then slip it into hot oil and fry on both sides on high to medium flame till golden brown. Repeat the process and make the remaining bhallas in the same way.

7. Take warm water in a pan add 1 tsp salt then add the fried Bhalla in it and let it soak for 1-2 hours. Gently squeeze the water from the bhallas and keep aside.

8. In a wide mouthed dish place the squeezed Bhalla one by one. Pour the curds on them till all the Bhallas are covered with it. Top it with some sweet chutney, green chutney, red chilli powder, chaat masala, roasted cumin powder and coriander leaves as per your taste.

9. Keep in refrigerator for sometime and then serve.

Bhallas can be prepared a day or two in advance.