How To Make Baras And Phulkiyan | Iftar Special | Dahi Bara Recipe |

Soak urad dal in water for 4-6 hours or overnight.

Drain the soaked dal and blend it with water until smooth.

Add salt, cumin seeds, chopped green chilies, and ginger to the dal mixture and mix well.

Heat oil in a deep pan over medium heat until hot.

Drop spoonfuls of the dal mixture into the hot oil and fry until golden brown, about 3-4 minutes.

Remove the fried baray and drain on paper towels to remove excess oil.

In a bowl, whisk yogurt until smooth and creamy.

Soak the fried baray in warm water for 10-15 minutes to soften.

Gently squeeze out excess water from the baray and place them on a serving platter.

Pour the whisked yogurt over the baray evenly.

Drizzle tamarind chutney on top and sprinkle with chaat masala.

Garnish with fresh coriander, pomegranate seeds, red chili powder, and black salt.

Serve chilled or at room temperature.

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