Ingredients

• For Bhalle:
• 1/2 cup - urad dal
• 1/2 cup - chawla (black-eyed beans) dal
• 1 tbsp - green moong dal
• 1 tbsp - salt
• Oil for deep frying
• For Stuffing:
• 1 cup - paneer, mashed
• 1 - potato, mashed, cooled
• 2 - green chillies
• 1 tbsp - coriander, chopped
• Salt to taste
• Other Ingredients:
• 1/2 litre - fresh curds
• 1 cup - cold milk
• Salt to taste
• For Sprinkling:
• Red chilli powder
• Cumin powder
• 2 tbsp - green chutney
• 3 tbsp - tamarind chutney
• 1 tbsp - coriander leaves, finely chopped

How to Make Paneer Ke Dahiballe

• Mix all ingredients for stuffing and form marble shaped balls. Refrigerate till required.
• Wash and soak dals together for 4-5 hours or overnight.
• Grind to a smooth thick paste preferably in stone grinder (grind green moong dal along with green skin).
• Batter should be thick enough to put lumps in oil.
• Take stuffing balls and coat thickly with batter.
• Let them into hot oil, a few at a time.
• Fry on medium heat till very light brown.
• Drain and keep bhalle aside. Repeat for rest of the batter.
• Take plenty of water in a large vessel.
• Add half the salt and dump in fried bhalle.
• Keep them soaking for 10 minutes.
• Drain out water. Add fresh water, drain and repeat two more times.
• Now add remaining salt to more water, add bhalle and keep aside for 30 minutes.
• Lightly press out each dumpling till water is squeezed out well.
• Place them in a bowl lined with a moist muslin cloth.
• Refrigerate covered for further use.
• Beat curds and milk together till smooth. Chill.
• Place 2-3 bhalle in individual bowls.
• Top with curds until they are covered.
• Drizzle some green and tamarind chutneys over curds.
• Sprinkle red chilli powder, cumin powder and salt.
• Garnish with coriander.
• Serve right away.