Snacks & Side Dishes

Dahi Bhallay

Name: Dahi Bhallay
Cuisine: Pakistani
Ingredients: Dahi Bhalla; 1 cup Urad Dal (white lentils), soaked over night; Salt to taste; Oil for deep frying; 2 cups Yogurt; 2 tbsp Sugar; Salt to taste; 1/2 cup Tamarind Chutney; 1/2 cup Green Chutney; 1/2 tsp Red Chilli Powder; 1/2 tsp Roasted Cumin Powder; Fresh Coriander Leaves, for garnish; Pomegranate seeds, for garnish (optional)

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The story

Dahi Bhalla, also known as Dahi Vada in some parts of the Indian Subcontinent, is a popular snack not only in Pakistan but also in India and Bangladesh. Its origins can be traced back to the Indian Subcontinent, with the earliest mentions in historical texts dating back several centuries. Some sources suggest that Dahi Bhalla could have originated from the Sanskrit term "vataka," which means a round cake made of pulse. This traditional snack has been enjoyed by the masses for hundreds of years and is still a staple in many Pakistani and Indian households.

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