Party Style Soft Cream Bhalla

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Preeti Kalia (@hobbi_espassion)

A delicious and soothing dish perfect for parties, these soft cream bhallas are a delightful treat after indulging in various snacks.

Party Style Soft Cream Bhalla recipe
Prep Time
20min
Cook Time
20min
Total Time
40min

Ingredients

4 Servings
(1 serving = 1 bhalla)

For the batter

  • Urad dal, soaked and drained
    Urad dal, soaked and drained
    1cup
  • Moong dal, soaked and drained
    Moong dal, soaked and drained
    1/2cup
  • Green chilli
    Green chilli
    3piece
  • Ginger
    Ginger
    1tbsp

For batter mix

  • Salt
    Salt
    1tsp
  • Black pepper powder
    Black pepper powder
    1/2tsp
  • Cumin seeds
    Cumin seeds
    1tsp
  • Asafoetida
    Asafoetida
    1pinch

For plating

  • Curd, churned
    Curd, churned
    2cup
  • Powdered sugar
    Powdered sugar
    2tbsp
  • Beetroot slices
    Beetroot slices
    4piece
  • Pomegranate kernels
    Pomegranate kernels
    4piece
  • Tomato slices
    Tomato slices
    4piece
  • Green chilli, slit
    Green chilli, slit
    4piece
  • Coriander leaves
    Coriander leaves
    4sprig
  • Black salt
    Black salt
    1pinch
  • Cumin seeds powder
    Cumin seeds powder
    1pinch
  • Red chilli powder
    Red chilli powder
    1pinch
  • Tamarind chutney
    Tamarind chutney
    4tbsp

How to make Party Style Soft Cream Bhalla

Prepare the batter

  1. Step 1

    Grind urad dal, moong dal, green chilli, and ginger together without adding extra water.

  2. Step 2

    whisk in salt, black pepper powder, cumin seeds, and asafoetida to the ground mixture until light.

Fry the badas

  1. Step 1

    Heat oil and fry the badas until golden on medium heat.

  2. Step 2

    Soak the fried badas in hot water for 10 minutes, then squeeze and set aside.

Plating

  1. Step 1

    Place one bhalla in each bowl.

  2. Step 2

    Add churned curd mixed with powdered sugar over the bhallas.

  3. Step 3

    Garnish with beetroot slices, pomegranate kernels, tomato slices, slit green chilli, coriander leaves, black salt, cumin seeds powder, red chilli powder, and tamarind chutney.

  4. Step 4

    Serve chilled.

Nutrition (per serving)

Calories

257.5kcal (12.88%)

Protein

14.0g (28%)

Carbs

36.3g (13.18%)

Sugars

6.3g (12.5%)

Healthy Fat

2.0g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the batter is light and airy for soft bhallas.

  2. Serve the bhallas chilled for the best taste.

FAQS

  1. How can I make Party Style Soft Cream Bhalla suitable for a vegan diet?

    To make Party Style Soft Cream Bhalla vegan, simply replace the curd with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt. This substitution will maintain the creamy texture while keeping the dish dairy-free.

  2. What are some good storage tips for leftover Soft Cream Bhalla?

    To store leftover Soft Cream Bhalla, place them in an airtight container in the refrigerator. They can be kept for up to 2 days. When ready to serve, you can refresh them by soaking in warm water briefly before adding the curd and garnishes.

  3. Can I substitute urad dal with another type of dal in the Soft Cream Bhalla recipe?

    Yes, you can substitute urad dal with split yellow lentils (moong dal) or even chana dal for a different flavor and texture. However, keep in mind that the taste and consistency may vary slightly from the traditional recipe.

  4. What dishes pair well with Party Style Soft Cream Bhalla for a complete meal?

    Party Style Soft Cream Bhalla pairs wonderfully with spicy snacks like samosas or pakoras, and can also be served alongside a refreshing salad or raita to balance the flavors. For a complete meal, consider serving it with a side of biryani or pulao.

  5. What is the best way to ensure my bhallas are soft and fluffy?

    To ensure your bhallas are soft and fluffy, make sure to grind the dal mixture to a smooth consistency without adding water. Additionally, frying them at the right temperature is crucial; they should be golden brown and cooked through without being overly crispy.

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Preeti Kalia

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