Saturday, 6 August 2011

Dahi Barey

Hey all.
So, yesterday's experiment payed off today !
i made dahi barey "again" and this time they were absolutely delicious !!!
i had these dahi barey at a friend's house, her mother made them to absolute perfection, so i asked my friend for the recipe. Thank u Mehreen Ehsan, I love u babe !

Unfortunately i forgot to take photos of the first few steps. Sorry guys ! :(

(For the barey)
Gram Flour ( besan) : 6 tbsp
Salt : to taste
Red chili powder : 1/4 tsp
Baking Soda : 2 pinch

(For Dahi)
Yogurt : 1/2 kg
Red chili powder : to taste
Salt : to taste
Garlic : 2 cloves crushed


Mix together the ingredients for the barey with water till its dropping consistency(not too thick and not too thin) and leave for 30 minutes.

Mix together the ingredients for Dahi. Keep aside.

Heat oil in a frying pan(Do not do this is a wok, they become like a ball and stay hard in the center, frying pan works best, much better if its non-stick)
drop a teaspoon of the mixture, it will flatten automatically if it doesnt flatten it with a spoon. Cook on both sides till golden brown.

When they r done directly drop them in hot (not boiling) water. Cover for 5 minutes then take them out on a sieve.

When they warm to touch, press each one in your hands to drain excess water(i broke a few :D they were That soft :D)

 Pour Dahi over the barey, Sprinkle with Chaat Masala, add a bit of Sweet tamarind chutney as well .


Tip : You can also do a tarqa of whole red chilli and Curry leaves to add a little variation.