Dahi Bhalle

• Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot Bhallas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.

• Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder.

• In a deep dish arrange bhallas and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve chilled.

Vegetable Pakora

• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place.
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve with cilantro or mint chutney or tomato ketchup