assalamoalikum 
plz plz i emplore you on both knees this time, tell me how to make these 2 snacks so i can tell my mam to make them for me
plz provide full instructions thanx a million
chiao
Well, from what I've seen my mom do (i hope this is correct)
She's takes the Basin (grahm flour) and puts pani, lal mirch, and namak and mixes it all together (depending on you taste is the seasoning, and as for pani-just make it gooey-not soo thick you can't do anything with, nor too liquid-you just want a paste)
meanwhile, there is oil heating up on the stove.
then with a spoon, you want to keep dropping bits of the mixture into the oil. fry until they are a golden brown color, and then take them out (use a strainer spoon thing to rid the excess oil)
after those are cooked, add them to the dahin and add namak, mirch, chaat masaala-as you see fit
:) hope this works!
well to make the dahee bhalay you need URID DAAL, get like a small packet and soak it over night.
in morning put the daal in a food processor and add some salt, red mirch and black pepper(according to ur taste),baking powder(around 2tablespoons) and grind.
once done, heat some oil in a pan, u can either deep fry or shallow fry them. i think deep fry works better. and spoon the daal mixture into the oil,ensuring that you make a oval type shape, not too thick.(make sure oil is not too hot otherwise they will brown too quickly and not cook from the inside.
when they have browned place on tissue and after a while soak the bhallay in cold water to soften, for about 5-10 minutes.
in the meantime,beat some yoghurt in a bowl and to this add chart masala, salt,zeera,black pepper, a few mint leaves, and mix,you can also add red chilli powder if u like. finely chop some tomatoes and also add some boiled chick peas(tinned is the easy option!)
finally squeeze the water from the bhallay-gently- and place in the yoghurt and mix gently.
decorate with dhanya and enjoy!
:) yeah mine was dahin pulkiyan i think...
I made some following 714’s recipie. They turned out 
[thumb=B]dahibharray.JPG[/thumb]
really?!?! aww, yay! 
ye aap nai khud banai hain funguy?????
^ ofcourse may nay khud he banaaye hain. werna pic kiun aur kaisay laita. Waisay I think i was just lucky that they turned out so good. ALso, I used SHan Dahi Barra mix. "Shan ki baat he kuch aur hay". :)
U r a real guppy funguy...:)
main nahee manti....
dont like my recipe then
it took me ages to type it out!!!
TORTURE!!!
aaaaaaaaaamiiiiiiiiiiiiiii mujhe dahe baray khane hain!
bachoon ko aisaye nahi rolana chahae! Sub mujhe day dain plz ! Allah miyan aap ka bhala karin gain crying
[QUOTE]
*Originally posted by 714: *
Well, from what I've seen my mom do (i hope this is correct)
She's takes the Basin (grahm flour) and puts pani, lal mirch, and namak and mixes it all together (depending on you taste is the seasoning, and as for pani-just make it gooey-not soo thick you can't do anything with, nor too liquid-you just want a paste)
meanwhile, there is oil heating up on the stove.
then with a spoon, you want to keep dropping bits of the mixture into the oil. fry until they are a golden brown color, and then take them out (use a strainer spoon thing to rid the excess oil)
after those are cooked, add them to the dahin and add namak, mirch, chaat masaala-as you see fit
:) hope this works!
[/QUOTE]
Ooooh u forgot one thing
after u take em out of the oil put em in water..so they can become soft for like a min or 2:)
[QUOTE]
*Originally posted by kino: *
Ooooh u forgot one thing
after u take em out of the oil put em in water..so they can become soft for like a min or 2:)
[/QUOTE]
:) i didn't know that! Thanks! :)
[QUOTE]
*Originally posted by 714: *
:) i didn't know that! Thanks! :)
[/QUOTE]
welcome:)