Dahi Bharay Chaat

Ramadan 1436 is just around the corner In Sha Allah (God Willing). The Holy month of Blessings, Forgiveness, and Maghfirah (forgiveness from hellfire) is a time that every devout Muslim look forward to. Fasting in the name of Allah and for Him alone for 29/30 days is an opportunity to not only purify one's soul but to get as much as spiritual benefits one can obtain by doing Ibadah (prayers) and fulfill one of the basic Islamic duties of every Muslim man and woman.

Just as our goal should be to gain the most from this blessed month and spend minimal time in the kitchen like every year, therefore, this time as it will be my first Ramadan blogging so, I've decided to start sharing some quick and easy recipes that I prepare for my family during Ramadan. The plan is to share one recipe post every day till the start of the Holy Month, In Sha Allah :)

The first recipe that I've chosen to share with you all is my all-time favorite since forever! But to me Ramadan is incomplete without Dahi Bharas. Fried dumplings layered on top of a mix of boiled chickpeas and potato cubes, some fresh vegetables like sliced onions, cabbage, diced tomatoes, chopped green chilies and cilantro along with Pulkiyan (tiny fried strips of chickpea flour) and spices and then topped with some thick beaten curd and a blend of spicy, sweet and sour Chutneys (mint and tamarind) and Chaat Masala (a special blend of spices) and then served with Papri (crispy fried flour dough puffs) is definitely something to get anyone hooked on it. It is also one of the most famous snacks which are eaten in Pakistan, India and in some of the neighboring countries not only during Ramadan but all year round. 

Dahi Bharay served with homemade Papri

Every household has their own way of preparing this snack. Some just add fried and soaked dumplings into sweetened beaten yogurt and sprinkle some Chaat Masala on top and then serve with Imlee kee Chutney (tamarind chutney) but the way I am going to share is like what I have literally grown up eating. For the past two Ramadan I've started preparing some Iftaar (Breaking of the fast meal) dishes with my Mom. I've always seen her preparing Bharas (fried dumplings) Phulkian along with Spring rolls, Samosas (stuffed triangular pastries) in bulk and freeze them before Ramadan arrives to save time during Roza (state of fasting). She also prepared the Chutneys, stored them in airtight jars and refrigerated them. Now I help her in all these preps and below I am going to share how I make this scrumptious and lip-smacking Chaat.

Let's get some Ramadan preps unleashed! :D

 Dahi Bharay Chaat

Ingredients for Bharas:

Daal Maash (Split Black Gram/White lentils): 1 cup (washed and soaked in plenty of water for 1 hr)
Daal Moong (Split Green Gram/Yello Lentils): 1/2 cup (washed and soaked in plenty of water for 1 hr)

Salt: 1/2 tsp.

Carom Seeds: 1 tsp.

Ginger powder or Fresh Ginger root (crushed): 1 tsp.

Red Chili powder: 1/4 tsp. (optional)

Water: as much as required to blend the soaked lentils.

Oil: For frying Bharas.

Ingredients for Chaat:

Yogurt: 500 gms./2 cups (beaten)

Onions: 1 medium-sized (sliced)

Tomatoes: 1 medium-sized (diced)

Potatoes: 2 medium (boiled and cubed)

Cabbage: 1/2 cup (shredded)

Green Chilies: 1 (chopped) (optional)

Cilantro/Coriander Leaves: 1/4 cup (chopped)

Chickpeas/Garbanzo Beans: 1 cup (boiled)

Phulkiyan: 1 cup (homemade or store-bought, soaked in lukewarm water for a few minutes)

Salt: 1/2 tsp. or according to taste

Red Chili Flakes: 1/4 tsp. or according to taste.

Chaat Masala: 1 tsp. or according to taste.

Cumin Seeds: 1/4 tsp.

Sugar: 1/2 tsp.

Mint Chutney: 1/2 cup (homemade- recipe is on the blog)

Tamarind Chutney: 1/2 cup (homemade- recipe is on the blog)

Papri: 1 cup (crushed. Homemade- recipe shall be shared in the future posts)

Method:

1. Put soaked lentils (separately) into a blender jug or chopper along with blend into a smooth paste-like texture by using as little water as you can.
2. Take out the blended paste into a bowl, add salt, red chili powder, ginger powder or fresh ground ginger root and carom seeds. Mix well with the help of a beater till it becomes light and airy and pale in color.
3. Heat some oil in a wide pan or wok over medium flame.
4. Once the oil is heated, lower the flame. Spoon some batter with the help of a tablespoon into a shape of medium-sized dumpling. Repeat the process without over-crowding the frying utensil.
5. Once the Bharas are fried from the bottom, flip them over gently with the help of a slotted spoon and fry them to a golden brown color. Take out on an absorbent paper.
6. Repeat the process and fry all the Bharas in batches.
7. Once al the Bharas are fried at this stage you can let them cool down completely, put them into a freezer-safe bag and freeze them.
8. If you wish to prepare the Chaat right away, just soak the desired number of Bharas in some water at room temperature for a few minutes. Take out from the water, gently squeeze out the excess water by pressing each Bhara in between your palms and keep aside.
9. In a large bowl, mix together all the cut vegetables, boiled chickpeas, potatoes, Phulkiyan, salt, chili flakes, some Chaat Masala, sugar and cumin seeds.
10. In a large serving dish, put all the mixed Chaat, place and arrange Bharas on top of it.
11. Now pour the beaten yogurt all over the Chaat and Bharas, drizzle both the Chutneys over it and sprinkle some Chaat Masala and cumin seeds on top.
12. Serve chilled with Papri or put some crushed Papri on top of the Chaat at the time of serving.

Makes 12 Bharas approx.

Chaat serving: 4-6

Add caption

Batter and fried Bharas

That's all Chaat lovers! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please this Ramadan do remember everyone esp. The Ummah-e-Muslimeen (Muslim Nation) in your Du'as/prayers including me :)

Jazak'Allah Khair! (May Allah reward you)

*Not be duplicated, rewritten or published without permission- Thank you!