Bhalla Papdi Chaat

Bhalla Papdi Chaat is a masterclass in textural contrast — a dish that brings together two iconic chaat components on one plate. *Bhalla* (also called *dahi bhalla*) refers to soft, spongy lentil dumplings made from soaked urad dal, whipped into an airy batter and deep-fried until golden, then soaked in water to make them pillowy and porous. *Papdi* are crisp, disc-shaped wafers made from refined flour and caraway seeds. Together, they create a chaat that is simultaneously soft and crunchy, cool and spicy, tangy and sweet. This combination originated in the royal kitchens of Uttar Pradesh, where chaat was elevated from street fare to an art form. At Raunak, we layer papdi and bhallas with boiled potatoes, chickpeas, whipped yogurt, tamarind chutney, mint chutney, sev, and a final sprinkle of roasted cumin and chaat masala.

Urad dal in the bhallas is rich in protein, iron, and dietary fiber. Chickpeas provide folate and manganese. Yogurt contributes probiotics for gut health.