Dahi Baray Recipe by Uzma Sehar
2 ½ Cups Moong Daal Powdered
½ TSP Cooking Soda
1 TSP Salt
½ TSP Red chilli powder
2 TBSP Ginger garlic paste
OilFor Deep Frying
1 KG Yogurt
Dahi baray is a street food of Pakistan, and it can be made at home, they are not just super delicious but quite easy to prepare. They are considered as a staple food for any occasion, specially in Ramzan ,Iftar spread is incomplete without dahi baray. The freshly-made yogurt based dish is considered as a complete meal by itself or a perfect starter.
The recipe I am sharing today is a simple one, with plain yogurt and meethi chutney. Usually dahi baras are made with gram flour, but I have used dried and powdered moong ki dal.
Dahi Baray Directions:
Make a mixture with powdered dal ,water ,red chilli powder,cooking soda,salt and ginger and garlic paste. Keep this mixture aside for about one hour, this will help all of the ingredients to integrate properly. Make sure that the consistency of this batter should not be too runny nor too thick, use water very carefully however you can add some lentil flour to adjust its consistency.
Now heat oil in a large karahi, and fry phulkiyan in batches on a medium flame with the help of a tablespoon.
Once all baras are fried and attains a room temperature (at this stage you can freeze fried phulkiyan to use later, they will remain fresh for about a month), throw them in a large bowl of clean/drinking water and make sure every piece is completely dipped in.Soak for about ten minutes.
Drain all excess water and keep them in a plastic strainer for about ten minutes to remove any extra moisture. Now they are ready to mingle with yogurt.
Add some sugar and salt to yogurt to give it a distinctive taste,and the add fried and soaked phulkiyan.
Dahi baras are ready to be served. Sprinkle some chat masala or sweet tamarind chutney for some extra flavour.