🎨 Art on a Plate – Bhalla Papadi Fusion Recipe

Name: 🎨 Art On A Plate – Bhalla Papadi Fusion Recipe
Total time: 60 min
Yield: 4
Cuisine: Indian

Recipe By Vinisha Thakur

A fusion take on the classic Indian chaat, Bhalla Papadi with a twist combines street-style comfort with gourmet elegance. Soft lentil bhallas stuffed with cashew and kishmish melt in your mouth, resting on crisp matcha-flavoured papadi that adds a modern, earthy note. The tangy-sweet plum chutney and vibrant coriander chutney balance each bite, while the hung curd jelly gives a smooth, creamy texture — making every layer a burst of flavor and artistry. It’s not just a chaat — it’s a fine-dining version of your favorite street food, perfect for festive menus or special plating presentations.

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Ingredients for 🎨 Art on a Plate – Bhalla Papadi Fusion Recipe

As required For bhalla
As required ½ cup Moong dal (dhuli)
1/2 tbsp Chana dal
1/2 tbsp Urad dal
1/2 tbsp Soybean
As required Aashirvaad Salt – to taste
1/4 nos Cashew & Kishmish – each per bhalla
As required Oil – for frying
As required For Matcha Papadi
12.50 g Aashirvaad Maida
6.25 g Salted butter (cold)
1/2 g matcha powder
1.25 tbsp –Cold water
As required For plum chutney
18.75 g Dried plum (deseeded)
25 g Jaggery or Sugar
12.50 ml Water
1/4 tsp roasted cumin powder
As required ¼ tsp Aashirvaad Red chili powder
As required ⅛ tsp Aashirvaad Black salt
As required ⅛ tsp Aashirvaad Salt
As required For Hung Curd Jelly
As required ½ cup Hung Curd
1/4 tbsp Fresh cream
1/4 tbsp Veg gelatin (or agar)
1/4 tbsp cold water
As required For coriander chutney
1/4 cup Coriander leaves
1/2 tbsp Roasted chana
1/4 nos green chili
As required ½ lemon juice
As required ½ tsp Aashirvaad Cumin seeds
1/2 tbsp Curd
As required Aashirvaad Salt – to taste
As required Garnish:
As required Coriander leaves
As required pomegranate arils
As required Aashirvaad Chaat Masala
As required Aashirvaad red chili powder
As required roasted cumin

Directions: 🎨 Art On A Plate – Bhalla Papadi Fusion Recipe

STEP 1.Soak & Grind Bhalla: Soak all the dals for 4–5 hrs. Grind smooth with little water, whisk 5 mins & rest 1 hr.
STEP 2.Fry Bhalla: Drop spoonfuls in hot oil, add cashew & kishmish in the center. Fry golden. Soak 10–15 mins in warm salted water. Press gently & dip in dahi.
STEP 3.Bake Papadi: Mix maida, butter, matcha powder. Add cold water, make dough, roll thin, cut rings. Bake at 150°C for 20–25 mins.
STEP 4.Plum Chutney: Soak plums for 1 hr. Cook with jaggery & water till soft. Blend, strain & cook again till thick. Add cumin powder , Aashirvaad chili, Aashirvaad black salt & Aashirvaad salt.
STEP 5.Hung Curd Jelly: Bloom gelatin in cold water. Warm cream, add gelatin, mix in hung curd. Pour in molds, set 5–6 hrs in the fridge.
STEP 6.Coriander Chutney: Blend all ingredients smoothly. Adjust seasoning.
STEP 7.Assemble: Brush plum & coriander chutneys on a plate. Place matcha papadi → bhalla → plum chutney → hung curd jelly → coriander chutney → second papadi. Garnish with coriander, pomegranate, and spices. Serve chilled
STEP 8.#Delhi

Nutrition
value

283

calories per serving

9 g Fat9 g Protein41 g Carbs7 g FiberOther

Current Totals

Fat
9g
Protein
9g
Carbs
41g
Fiber
7g

MacroNutrients

Carbs
41g
Protein
9g
Fiber
7g

Fats

Fat
9g

Vitamins & Minerals

Calcium
100mg
Iron
4mg
Vitamin A
1464mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
69mcg
Vitamin B12
< 1mcg
Vitamin C
10mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
76mg
Manganese
< 1mg
Phosphorus
144mg
Selenium
13mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Vinisha Thakur