Dahi Barey

Dahi Barey

Yields5 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Bhajiye (Fritters)
 1 cup Gram Flour (Besan)
 1 tsp Salt
 1.50 tsp Cayenne
 1 tsp Cumin
 1 tsp ginger garlic paste
 2 tbsp Lemon Juice
 1 pinch Baking Soda
 2 cups Warm Water (for the mixture)
 4 cups Water in a bowl for soaking the fritters
 Oil, to deep fry
Dahi (Yogurt)
 1 cup Yogurt
 1 cup Cilantro
 2 Jalapenos
 1 tsp Salt
 ¼ cup Lemon Juice
 2 cups cold water
Baghaar
 ½ cup Oil
 1 tsp Cumin Seeds
 1 tsp Mustard Seeds
 a handful Dried Red Chilis
 a handful Curry Leaves, optional

Prepping & Frying the Fritters
1

Put all the spices and besan in a bowl and mix together, try to get out as many clumps as possible.

2

Slowly add in the warm water and mix together. You want your mixture to have a smooth consistency, you don't want it to be very thick.

3

Heat the oil in pot (this will help reduce splatter).

TIP-Try to line the area around your pot with foil before cooking, cleaning up gram flour is no fun!

4

Using a large spoon, form your fritters in the oil. You want them to be about 2 inches wide, not very thick. You want to DEEP FRY these fritters. The oil helps keep them from becoming dense.

5

SKIP THIS STEP IF...you don't plan on serving the dahi badey the same day.

Once they become golden brown you want to remove them from the oil and carefully place them in the water to soak for about 2 minutes.

TIP- make sure you don't let your frying utensil dip into the water, use separate utensils for both portions of this step.

6

Drain the water and line the fritters at the bottom of your serving dish. I don't like to layer them so often times I use more than one dish.

Yogurt Sauce
7

Add all ingredients into the blender and blend to your desired consistency. I like my yogurt a bit thicker but you can always water yours down!

8

Pour over your fritters, they should be covered with the yogurt sauce.

Bagaar (i.e. tadka or tempering)
9

Heat oil in a fry pan

10

Lightly fry all ingredients until they become fragrant. They should become 1 or 2 shades darker only.

11

Pour on top of the yogurt.

Serve warm. Enjoy!

Ingredients

Bhajiye (Fritters)
 1 cup Gram Flour (Besan)
 1 tsp Salt
 1.50 tsp Cayenne
 1 tsp Cumin
 1 tsp ginger garlic paste
 2 tbsp Lemon Juice
 1 pinch Baking Soda
 2 cups Warm Water (for the mixture)
 4 cups Water in a bowl for soaking the fritters
 Oil, to deep fry
Dahi (Yogurt)
 1 cup Yogurt
 1 cup Cilantro
 2 Jalapenos
 1 tsp Salt
 ¼ cup Lemon Juice
 2 cups cold water
Baghaar
 ½ cup Oil
 1 tsp Cumin Seeds
 1 tsp Mustard Seeds
 a handful Dried Red Chilis
 a handful Curry Leaves, optional

Directions

Prepping & Frying the Fritters
1

Put all the spices and besan in a bowl and mix together, try to get out as many clumps as possible.

2

Slowly add in the warm water and mix together. You want your mixture to have a smooth consistency, you don't want it to be very thick.

3

Heat the oil in pot (this will help reduce splatter).

TIP-Try to line the area around your pot with foil before cooking, cleaning up gram flour is no fun!

4

Using a large spoon, form your fritters in the oil. You want them to be about 2 inches wide, not very thick. You want to DEEP FRY these fritters. The oil helps keep them from becoming dense.

5

SKIP THIS STEP IF...you don't plan on serving the dahi badey the same day.

Once they become golden brown you want to remove them from the oil and carefully place them in the water to soak for about 2 minutes.

TIP- make sure you don't let your frying utensil dip into the water, use separate utensils for both portions of this step.

6

Drain the water and line the fritters at the bottom of your serving dish. I don't like to layer them so often times I use more than one dish.

Yogurt Sauce
7

Add all ingredients into the blender and blend to your desired consistency. I like my yogurt a bit thicker but you can always water yours down!

8

Pour over your fritters, they should be covered with the yogurt sauce.

Bagaar (i.e. tadka or tempering)
9

Heat oil in a fry pan

10

Lightly fry all ingredients until they become fragrant. They should become 1 or 2 shades darker only.

11

Pour on top of the yogurt.

Serve warm. Enjoy!

Dahi Barey

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