Dahi Bara Chaat – Food Fusion - Pakistani's No 1 Quick Recipe Platform
Everyone is always ready for a spiced up plate of Dahi Bara Chaat. Make it like a pro at home and enjoy your iftar. #HappyCookingToyou #ShanSpices #FoodFusion
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Cooking tools:
- Immersion blender
- Blender
- Wok
- Colander
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Airtight container
- Refrigerator
- Freezer
Ingredients
- Mong daal (Yellow lentil) 1 Cup (soaked in warm water for 4 hours then strain)
- Mash daal (White lentil) ¼ Cup (soaked in warm water for 4 hours then strain)
- Adrak paste (Ginger paste) ½ tsp
- Hari mirch (Green chilies) chopped 2
- Baking soda 1 tsp
- Pani (Water) as required
- Namak (Salt) ½ tbs
- Sabut lal mirch (Button red chilies) 6-8
- Saunf (Fennel seeds) ½ tsp
- Zeera (Cumin seeds) 2 tsp
- Imli pulp (Tamarind pulp) 1 Cup
- Khajure (Dates) soft & deseeded 8-10
- Gur (Jaggery) crushed ¼ Cup
- Pani (Water) ½ Cup or as required
- Namak (Salt) ¼ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Adrak powder (Ginger powder) ½ tsp
- Hari mirch (Green chilies) 3-4
- Lemon
- juice 2 tbs
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) ½ Cup
- Pani (Water) 1 tbs or as required
- Papri
- Dumplings
- Chanay (Chickpeas) boiled
- Aloo (Potato) boiled & cubes
- Tamatar (Tomato) deseeded & chopped
- Pyaz (Onion) chopped
- Namak (Salt)
- Lal mirch (Red chili) crushed
- Chaat masala
- Zeera (Cumin seeds) roasted & crushed
- Lemon juice
- Green chutney
- Date tamarind chutney
- Sev nimco
- Hara dhania (Fresh coriander) chopped
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