A popular Pakistani snack, a must at parties and Iftars
RECIPE
INGREDIENTS
1 Cup Yellow Lentils (Moong Daal ) Powder
1 tablespoon Cumin seeds
1 teaspoon chilli flakes
1 teaspoon mango powder
½ teaspoon salt
1 teaspoon oil
Water
1 teaspoon baking powder
Oil to deep fry
1 Cup Yellow Lentils (Moong Daal ) Powder
1 tablespoon Cumin seeds
1 teaspoon chilli flakes
1 teaspoon mango powder
½ teaspoon salt
1 teaspoon oil
Water
1 teaspoon baking powder
Oil to deep fry
Full Fat Turkish/Greek Yogurt
Salt to taste
Salt to taste
TO GARNISH
A pinch of Cumin seeds
A pinch of Mustard seeds
A pinch of Chilli flakes
A pinch of Chilli powder
A pinch of Mango powder
1 firm Fresh Tomato – chopped
1 handful of Coriander leaves – chopped
A pinch of Cumin seeds
A pinch of Mustard seeds
A pinch of Chilli flakes
A pinch of Chilli powder
A pinch of Mango powder
1 firm Fresh Tomato – chopped
1 handful of Coriander leaves – chopped
METHOD
1. Place the first 7 ingredients in a bowl and mix well – add little water at a time to make a THICK batter – it should NOT slip off the spoon if u tilt the spoon
2. Leave to rest for 10-15 minutes
3. Heat oil in a wok
4. Add baking powder to the mix and straight away put tablespoon full of batter into the hot oil with enough space in between as they will swell up into big round balls
5. Fry till they turn light golden
6. Remove and drain on a kitchen towel or kitchen paper
7. Add salt to the yogurt and beat till combined
8. Place the fried bhally in a bowl of tap water for 5-7minutes – they would have swelled up even further!
9. Lightly squeeze out the water by placing in between your palm and place on a flat based serving dish
10. Top with yogurt, and sprinkle with cumin seeds, mustard seeds, chilli flakes, chilli powder, mango powder and chopped tomatoes and coriander leaves
1. Place the first 7 ingredients in a bowl and mix well – add little water at a time to make a THICK batter – it should NOT slip off the spoon if u tilt the spoon
2. Leave to rest for 10-15 minutes
3. Heat oil in a wok
4. Add baking powder to the mix and straight away put tablespoon full of batter into the hot oil with enough space in between as they will swell up into big round balls
5. Fry till they turn light golden
6. Remove and drain on a kitchen towel or kitchen paper
7. Add salt to the yogurt and beat till combined
8. Place the fried bhally in a bowl of tap water for 5-7minutes – they would have swelled up even further!
9. Lightly squeeze out the water by placing in between your palm and place on a flat based serving dish
10. Top with yogurt, and sprinkle with cumin seeds, mustard seeds, chilli flakes, chilli powder, mango powder and chopped tomatoes and coriander leaves
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