Khattay Pani walay Bhallay – Food Fusion - Pakistani's No 1 Quick Recipe Platform
These mouth-watering Khattay Pani Walay Bhallay are incredibly flavorful, offering a unique twist on the classic dahi baray. A must-try this Ramadan!
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Cooking tools:
- Blender
- Wok
- Mortar and pestle
- Fine-mesh sieve
- Grater
- Whisk
- Mixing bowl
- Spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Stove
- Skillet
- Measuring cup
- Measuring spoon
- Kettle
- Serving bowl
Ingredients
- Chana daal (Split bengal gram) 1 Cup (soaked 4-6 hours)
- Mong daal (Yellow lentil) 1 Cup (soaked 4-6 hours)
- Hari mirch (Green chillies) 6-7
- Lehsan (Garlic) cloves 7-8
- Himalayan pink salt 1 tsp or to taste
- Water ¾ Cup or as required
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
- Baking soda ½ tsp
- Hara dhania (Fresh coriander) chopped handful
- Cooking oil for frying
- Imli water (Tamarind water) 1 & ½ Cup
- Himalayan pink salt ½ tsp or to taste
- Kala namak (Black salt) 1 tsp or to taste
- Gur (Jaggery) crushed 2 tbs
- Chaat masala 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Water 1 Cup
- Gajar (Carrot) sliced ½ medium
- Pyaz (Onion) sliced 1 medium
- Mooli (Radish) grated
- Hara dhania (Fresh coriander) chopped
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