RAMADAN SPECIAL | METHY DAHI BARAY WITH CHEF FARZANA WAMIQ

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is thicker and creamier, while buttermilk is more affordable.

urad dal

🥗Healthier: moong dal

💰Cheaper: chickpea flour

Moong dal is lighter, while chickpea flour is cost-effective.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: ketchup

Date chutney is healthier, while ketchup is cheaper.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is healthier; cumin powder is often less expensive.

Start by soaking 1 cup of urad dal overnight.

Drain the soaked urad dal and rinse it well.

In a mixing bowl, combine 500 grams of yogurt with 6 tablespoons of powdered sugar and mix well until smooth.

Add 1/4 teaspoon of salt and 1/4 teaspoon of chaat masala to the yogurt mixture and set aside.

In a blender, add the soaked urad dal, 1 small chopped onion, 1/2 teaspoon of salt, 1/2 teaspoon of red chili powder, and a little water to blend into a thick batter.

Blend the mixture until it is smooth but not too thin, keeping it thick enough to hold its shape when fried.

Just before frying, add a pinch of baking soda to the batter and mix well.

Heat oil in a frying pan over medium heat.

Using a spoon, drop small amounts of the batter into the hot oil, ensuring they are not overcrowded in the pan.

Fry the fritters until they are golden brown on all sides, about 3-4 minutes per batch.

Remove the fried fritters and place them on paper towels to absorb excess oil.

In a bowl, take the fried fritters and soak them in warm water for a few minutes to soften them.

After soaking, gently press the fritters to remove excess water and place them on a serving platter.

Pour the prepared yogurt mixture generously over the fritters.

Drizzle tamarind chutney and green chutney over the top.

Sprinkle additional chaat masala on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens