Easy Bread Dahi Bhalla Recipe, So whenever Dahi Bhalla pops up in your mind it reminds of those street styled one. Making Dahi Bhalla at home can be a tedious task but now it won’t be because from this moment itself you can have your favourite in just 10 minutes, yes you read it right, absolutely in 10 minutes, And Dahi Bhalla is a dish which almost every Indian likes. So now without wasting a second let’s jump into the recipe.
- 6 slices of bread
- Coriander Mint Chutney – (you can find recipe below)
- Tamarind chutney – (this recipe is also below)
- Curd – 400 grams
- Cumin powder – 1/2 teaspoon
- Red chilli powder – 1 /2 teaspoon
- Black salt powder – 1/2 teaspoon
- Normal salt (as per taste)
- Dahi Masala – 1/2 teaspoon
- Coriander leaves – 2 tablespoon
- Boondi – 2 tablespoon
Process for making: (Easy Bread Dahi Bhalla Recipe)
First of all cut the sides of all bread, then also cut it diagonally by sharp knife. Chop the coriander leaves well.
Take one slice of bread from the bowl and Spread Coriander Mint Chutney on it, and tamarind chutney on another slice.
Put one slice on another like a sandwich, and keep evenly in a bowl, repeat this same for all slices of bread. Then Pour all Curd into the bowl and sprinkle 1/2 tsp cumin powder, 1/2 tsp red chilli powder, 1/2 tsp black salt along with normal salt (as per taste).
Garnish with chopped coriander leaves and Boondi Namkeen.
Tamarind Chutney Recipe
- 100 gm Tamarind (Imli)
- 25 gm Jaggery (Gud) – one fourth of Imli
- 1 tsp ghee
- 1/2 tsp cuminSeeds (Sabut jeera)
Procedure for making:
Soak separately tamarind and jaggery in 50-70 ml of water for 20 minutes. After 20 minutes, remove the seeds of tamarind from it.
Take a fresh pan, heat it on medium heat and add 1 teaspoon of ghee with asafoetida (hing). After heating add cumin and jaggery with water and cook for 2 minutes.
Add the tamarind pulp with its water, and cook for next 10 minutes, until it becomes thick.
Turn off the flame. Now your Tamarind chutney it is ready.
Coriander Mint chutney recipe:
- 1 cup chopped coriander leaves (1 cup = 50 gm)
- 4 green chilli
- Mint leaves (chopped)
- Green mango or mango from mango pickle (optional)
- ½ tsp cooking oil
- 4 garlic cloves (kali)
- Salt- as per taste
Procedure for making:
Take a mixer (grinder jar), put chopped coriander leaves, 4 green chillies, 4 garlic cloves, salt (as per taste), mint leaves along with 1/2 tsp of cooking oil (to make a paste smoother), you can also add green mango (if available) and grind Take it properly.
Once done, take it out in a bowl. Now your Coriander Mint Chutney is Ready. Serve!
Chef Zoya Ali
Chef Anjali Sinha
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