Lakhanpur de Bhalle ( Non Fried Chaat)| ~ Jammu Street food
Total time
Author: Manjula Bharath
Recipe type: Street Foods
Cuisine: Jammu and Kashmir
Serves: 15
- Split Chick peas dal/ Channa ki dal - 1 cup
- Cumin pd - ½ tsp
- Green chillies- 3 -4 Nos ( adjust according to your taste)
- Ginger - 1" piece
- Salt to taste
- Oil for shallow frying
- Mooli / Radish - ½ cup (grated)
- Green chutney- ¼ cup
- Meethi chutney - ¼ cup
- Soak channa dal in water for 4-5 hours . Soak them well, if not soaked well your bhalle will turn hard.
- Drain the water and transfer the dal to a mixture jar. Add green chillies, cumin pd, ginger and grind them to a thick paste.
- Add very little water as it will be hard to make the bhalle with the batter is runny. Transfer the batter to a bowl, add salt and mix them well.
- Heat oil in a paniyaram pan, once it is hot enough pour a spoon full of batter in each cavity and cook them in low to medium flame.
- Flip them with a skewer and cook the other side as well, add oil with needed.
- Cook them both side till crispy, these Bhalle don't get too brown so careful not to brown them a lot.
- Do the same for the rest of the batter .
- To serve put the the hot bhalle in a serving bowl , top it with green chutney , meethi chutney and don't forget grated mooli.
- They taste best when served warm.
Recipe by Desi Fiesta at https://www.desifiesta.com/2018/04/lakhanpur-de-bhalle-jammu-street-food.html
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