Jammu kashmir is a dreamland know for its landscapes and the weather there. We have always seen jammu as our very own Indian Switzerland. Jammu kashmiri cuisine has more meat than veggies, There is custom to make Wazwan or a feast ( Multi course meal) which has lot of meat dishes in the menu and served to the in law family or in marriages. Wazwan is considered a matter of pride , about 15 to 30 meat variety dishes are made and served to the guests. The guest group in 4 -5 and share the meal in a plate , which is so similar to marwari custom too.. Whenever there is a function at home women and men are grouped and they share the meal in same plate. Reading about the cuisine I got to know am yet to explore the cuisine completely . I had made a mini thali for this cuisine for my mega marathon before do check it here. Apart from multi course meal kashmir is also know for its amazing street foods. One such street food is Gulgule which is also know as lakhanpur de Bhalle. Lakhanpur is a town in jammu and kashmir which is situated in the border of punjab.
The bhalle or vada are very famous and most enjoyed street food in jammu. When I was deciding my L I blindly decided I will make these ladoo for L but after which I came across a amazing chaat I badly wanted to make them but becoz I didn’t have the ingredients I just came back to this street food :P.. This is such an delicious chaat we loved it so much, Anything fried is always welcome in our home, I wanted make these shallow fried versions , as we have been having lot of deep fried lately . To check the taste I did deep fry some ( for my daughter) and then shallow fried most of it , trust me there was no much difference in the taste and they turned out super crispy. This is a keeper recipe for sure with no onion no garlic . Mooli/ Radish added in place of onions and the meethi chutney is must in this chaat. These bhalle’s are very different from Ram ladoo , with very less prep work these are a perfect tea time chaat. In the beginning I was confused if I should keep this for No onion no garlic theme or street food theme . I choose to keep it for No Onion No garlic as these are perfect for the theme. I was photographing after sunset oh boy I had tough time photographing these, I was making my K and L on the same day as we had planned to go for a short trip in the weekend. he he am juggling here I know but mega marathon is so much fun over all.
Ingredients
For Bhalle
- Split Chick peas dal/ Channa ki dal – 1 cup
- Cumin pd – 1/2 tsp
- Green chillies- 3 -4 Nos ( adjust according to your taste)
- Ginger – 1″ piece
- Salt to taste
- Oil for shallow frying
Toppings
- Mooli / Radish – 1/2 cup (grated)
- Green chutney- 1/4 cup
- Meethi chutney – 1/4 cup
Method
- Soak channa dal in water for 4-5 hours . Soak them well, if not soaked well your bhalle will turn hard.
- Drain the water and transfer the dal to a mixture jar. Add green chillies, cumin pd, ginger and grind them to a thick paste.
- Add very little water as it will be hard to make the bhalle with the batter is runny. Transfer the batter to a bowl, add salt and mix them well.
- Heat oil in a paniyaram pan, once it is hot enough pour a spoon full of batter in each cavity and cook them in low to medium flame.
- Flip them with a skewer and cook the other side as well, add oil with needed.
- Cook them both side till crispy, these Bhalle don’t get too brown so careful not to brown them a lot.
- Do the same for the rest of the batter .
- To serve put the the hot bhalle in a serving bowl , top it with green chutney , meethi chutney and don’t forget grated mooli.
- They taste best when served warm.
- Split Chick peas dal/ Channa ki dal - 1 cup
- Cumin pd - ½ tsp
- Green chillies- 3 -4 Nos ( adjust according to your taste)
- Ginger - 1" piece
- Salt to taste
- Oil for shallow frying
- Mooli / Radish - ½ cup (grated)
- Green chutney- ¼ cup
- Meethi chutney - ¼ cup
- Soak channa dal in water for 4-5 hours . Soak them well, if not soaked well your bhalle will turn hard.
- Drain the water and transfer the dal to a mixture jar. Add green chillies, cumin pd, ginger and grind them to a thick paste.
- Add very little water as it will be hard to make the bhalle with the batter is runny. Transfer the batter to a bowl, add salt and mix them well.
- Heat oil in a paniyaram pan, once it is hot enough pour a spoon full of batter in each cavity and cook them in low to medium flame.
- Flip them with a skewer and cook the other side as well, add oil with needed.
- Cook them both side till crispy, these Bhalle don't get too brown so careful not to brown them a lot.
- Do the same for the rest of the batter .
- To serve put the the hot bhalle in a serving bowl , top it with green chutney , meethi chutney and don't forget grated mooli.
- They taste best when served warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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