Dahi Bade Jars Ramadan Special (Make & Freeze)

By Food Fusion · 180 min

Ingredients

Instructions

1. Blend the soaked Kashmiri red chillies, garlic cloves, pink salt, crushed red chilli, citric acid and water until smooth, then set the chutney aside.
2. In a blender jug, blend the soaked white lentil gram, cumin, pink salt, carom seeds, green chillies and water (added gradually) into a smooth batter.
3. Transfer the batter to a bowl and whisk for 4-5 minutes until fluffy.
4. Add the baking soda and oil and whisk well. Drop a spoonful of batter into water; if it floats, the consistency is right.
5. Heat oil in a wok to 160°C. Drop in spoonfuls of batter and fry on medium heat until light golden.
6. Cool the bade, then put them in a zip-lock bag, remove the air, seal and freeze for up to 1 month.
7. To use, thaw completely, then soak in lukewarm water for 10 minutes.
8. Soak the fried bade in water for 5 minutes, then remove and squeeze gently to remove excess water.
9. Assemble in serving jars: layer yogurt, bade, green chutney and sweet tamarind chutney, sprinkle with chaat masala, add a second layer of yogurt, bade and chutney, and garnish with the chutney and crisp fried strips.

Summarized from Food Fusion's video. Watch it for the details.

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