Dahi Bara Chaat Masala

Chaat

DAHI BARA CHAAT MASALA

Dahi

Bara

Chaat Masala

Product Description

Spice Blend For Dumplings In Yogurt

PACKAGING

50g
  1. Red Chili
  2. Paprika
  3. Salt
  4. Coriander
  5. Black Pepper
  6. Cinnamon
  7. Bay Leaf
  8. Cumin
  9. Brown Cardamom
  10. Clove
  11. Long Pepper
  12. Citric Acid: Acid
  13. Maltodextrin
  14. Hydrolyzed Soy Protein
  15. Cane Sugar
  16. Canola Oil
  17. Anticaking Agent: Silicon Dioxide.

No Preservative

No Artificial Food Color

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Serving Size
2g
Servings Per Container
25
Amount Per Serving
Calories
5
% Daily Value*
Total Fat 0 g 0%
Saturated 0 g 0%
Trans 0 g
Cholesterol 0 mg 0%
Sodium 290 mg 12%
Total Carbohydrate 1 g 0%
Dietary Fibre 0 g 0%
Sugars 0 g
Protein 2 g
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
* Percent Daily Values are based on a 2,000 calorie diet.

COOKING

RECIPE

As per 50 gram

Ingredient Required

Dal Mash / White Lentil

1 cup / 200g
washed and soaked in 2 cups water for 3 hours

Rice

3 tablespoons
washed and soaked in 1 cup water for 15 minutes

Baking Soda

1 teaspoon

Green Chilies

2-3 medium
finely chopped

Fresh Onion Paste

½ cup

Cilantro/Fresh Coriander

2-3 tablespoons
finely chopped

Ginger Paste

2 tablespoons

Garlic Paste

2 tablespoons

Shan Salt

1 teaspoon

Sugar

1 tablespoon

Yogurt

1kg, whipped and sieved through muslin cloth

Cooking Oil

Cooking Oil
for deep frying

Papri

1 cup
crushed

Dahi Bara Chaat

3-4 tablespoons

Steps of Cooking

  1. Drain water from soaked white lentil and rice. Add baking soda, onion paste, ginger, garlic and Shan Salt. Grind in blender to a coarse batter. Add cilantro/fresh coriander and green chillies in this mixture.
  2. In hot oil, pour tablespoons full of batter separately. Fry on medium heat till golden. Remove and allow to cool.
  3. Refry in hot oil until deep golden. Soak in lukewarm water for 5-10 minutes. Drain the water and gently squeeze the dumplings to remove excess water.
  4. Add sugar in yogurt and spread half in dish. Add dumplings and pour the remaining yogurt over it. Sprinkle Shan Dahi Bara Chaat Masala, crushed papri and serve.

Chaat