DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

CRAVE TO INVENT has decided to take you on a trip to the streets of CHANDNI CHOWK, and practically every street food stall in this country.
This time we have decided to introduce two culinary concepts while preparing this very special dish.
These are -

Amuse Bouche

Fluid Gels.

AMUSE BOUCHE

Amuse Bouche is a single bite sized appetizer, different from the appetizer course.

These cannot be ordered by a menu but are a part of the chef's selection alone & are usually served free.

These are usually a pre-appetizer that sets the mood of the entire meal.

When translated from French it means ' MOUTH AMUSER'.

FLUID GELS

When it comes to fluid gels, these are unlike the regular jellies as the stay in fluid state as a result of being blended in a high power grinder. These can be made using Agar Agar, Gelatin, Xanthan gum as well as Eggs.

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

• URAD DAL FRIED CAKE ( BHALLA)
• SWEETENED HUNG YOGURT 
• TAMARIND  SAUCE 
• MINT CHUTNEY FLUID GEL
• POMEGRANATE  JELLY
• RAISINS SOAKED IN TAMARIND SAUCE.
• PAPDI TUILE FLAVOURED WITH CAROM SEEDS(AJWAIN).

URAD DAL FRIED CAKE BHALLA

Split and de-husked split black gram lentils are soaked overnight and then grinded with aromatics to a fine paste.

This mixture is then set in a mould and allowed to freeze and then deep fried.

Traditionally it's made without any mould by making balls of the batter by the hand. Fried cakes are then soaked in hot water so that they are super soft and spongy from the centre.

SWEETENED HUNG YOGURT 

Yogurt is hung on a cheesecloth to remove all of the whey, the end result would be perfectly creamy and smooth yogurt solids.

This is then sweetened with sugar and flavoured with dry roasted cumin seeds and black salt.

The sweet and salty flavour compliments the yogurt and the bhalla to give us a perfect rich and smooth texture in the mouth.

TAMARIND  SAUCE

Tamarind sauce is a sweet and mildly spicy sauce that goes with almost every indian chaat item on the streets.

We have flavoured this sauce with dry ginger powder (sonth) the gives it an almost umami flavour.

The sourness from tamarind and the sweetness from the brown sugar provide the dish with a sweet touch while the mint sauce fluid gel contradicts to provide a hot angle to the dish.  We have added raisins to this sauce and let them steep in the juices and flavours of the sauce.

GREEN CHUTNEY FLUID GEL

Mint green chutney fluid gel is an example of the perfect contradiction to go along with the DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE.

It provides the freshness of mint and coriander along with the spiciness of hot green chillies. the sweetness from tamarind chutney and sweet hung yogurt goes well with the hotness of this fluid gel.

POMEGRANATE  JELLY

Almost every chaat in India is garnished with pomegranate seeds that burst into the mouth with a tangy and sweet surprise.

We have created a jelly with pomegranate juice and flavoured it with a bit of mint to add to the freshness of the dish.

PAPDI TUILE FLAVOURED WITH AJWAIN ( CAROM SEEDS ).

These are coral or lace tuiles that are made as a garnish.

We have flavoured this tuile with the flavours of a papdi in a chat that is ajwain.

Papdi is a flat Indian crispy accompaniment that adds to the crispy element on the texture of the entire dish. 

we have replaced that with a coral tuile flavoured with ajwain (Carom Seeds).

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE 

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