DAHI BARAY MIXED CHAAT

For Baray ( phulkiya)

Baison - 1/2 cup

Meetha soda ( soda by carbonate ) - 1/2 Tsp ( leveled )

Salt - 1/4 Tsp

Water - 1/2 cup

For Dahi

Yoghurt - 3 cups ( thick )

( I used Almarai sour yogurt)

Sugar - 3.5 Tb sp + 2 Tb sp

Salt - 3/4 Tsp + 1/4 Tsp

Bhuna pisa zeera - 1 Tsp + 1/4 Tsp

Milk - 1 cup

For Assembling

Boiled Chanay ( chickpeas ) - 1 cup or as desired .

Onion - 1 medium size

Tomato - 1 medium size

Hara dhanya - 1/4 cup

Dahi bara masala or chaat masala - as required

METHOD

🍁Take a big bowl , beat 3 cups of thick yoghurt , add 3/4 Tsp salt , 3.5 Tb sp sugar and 1 Tsp buna pisa zeera , mix well .

🍁Now remove 2 cups yoghurt in a separate container . Keep in fridge .

🍁Add 1 cup milk in remaining yoghurt , now add 2 Tb sugar , 1/4 Tsp salt and 1/4 Tsp bhuna pisa zeera , whisk and keep aside .

🍁Now take another bowl , mix baison , salt and meetha soda . Add water and make semi liquid batter .

🍁Heat oil in a big wok , pour batter with the help of spoon and fry for few minutes .

🍁Remove baras from oil and directly put in yoghurt milk mixture . Slightly press with the help of big spoon .

🍁Prepare all the baras like this and then leave them for 2-3 hours to soak milk and yoghurt mixture.

ASSEMBLING

🍂Take a quite deep trey . Remove baras from yoghurt milk mixture and arrange them in a single layer. Pour remaining yoghurt milk mixture over baras .

🍂Now add boiled chick peas and pour thick youghurt ( which we kept in fridge ) over baras and chana.

🍂Garnish with dahi bara masala / chaat masala , onion , tomatoes and Hara Dhaniya .

Chutnies recipe:

Meethi Chutney

Mix tamarind pulp with bhuna pisa Zeera dhaniya, crushed red chillie, red chillie powder, salt, chaat masala, sugar, zeera, pinch of kala namak and cook it bringing to boil.

Khatti Chutni:

Same as above minus the sugar