Ingredients:

• For Bhalle:
• 1/2 cup – Urad Dal
• 1/2 cup – chawla (black-eyed beans) dal
• 1 tbsp – green moong dal
• 1 tbsp – salt
• Oil for deep frying
• For Stuffing:
• 1 cup – paneer, mashed
• 1 – potato, mashed, cooled
• 2 – Green chillies
• 1 tbsp – coriander, chopped
• Salt to taste
• Other Ingredients:
• 1/2 litre – fresh curds
• 1 cup – cold Milk
• Salt to taste
• For Sprinkling:
• Red Chilli powder
• Cumin powder
• 2 tbsp – green chutney
• 3 tbsp – Tamarind chutney
• 1 tbsp – coriander leaves, finely chopped

Method:

1. Mix all ingredients for stuffing and form marble shaped balls. Refrigerate till required.
2. Wash and soak dals together for 4-5 hours or overnight.
3. Grind to a smooth thick paste preferably in stone grinder (grind green moong dal along with green skin).
4. Batter should be thick enough to put lumps in oil.
5. Take stuffing balls and coat thickly with batter.
6. Let them into hot oil, a few at a time.
7. Fry on medium heat till very light brown.
8. Drain and keep bhalle aside. Repeat for rest of the batter.
9. Take plenty of water in a large vessel.
10. Add half the salt and dump in fried bhalle.
11. Keep them soaking for 10 minutes.
12. Drain out water. Add fresh water, drain and repeat two more times.
13. Now add remaining salt to more water, add bhalle and keep aside for 30 minutes.
14. Lightly press out each dumpling till water is squeezed out well.
15. Place them in a bowl lined with a moist muslin cloth.
16. Refrigerate covered for further use.
17. Beat curds and milk together till smooth. Chill.
18. Place 2-3 bhalle in individual bowls.
19. Top with curds until they are covered.
20. Drizzle some green and tamarind chutneys over curds.
21. Sprinkle red chilli powder, cumin powder and salt.
22. Garnish with coriander.
23. Serve right away.

Recipe courtesy of Saroj Kering