Agra ka Bhalla is a crisp tikki chat from Arga. The tikki is stuffed and fried till crisp. It is then laced with beaten curd and chutneys. Ah ! the name Agra ka Bhalla ! The name is very deceptive as Bhalla is another name for Dahi Wada , so the first time I saw Agra ka Bhalla , I was expecting a different kind of Dahi Wada , but to my surprise it was a Tikki Chaat .This Bhalla is very popular among the spread at weddings here and while on our trip to Agra during our BM #75 meet I was hoping to relish this . Unfortunately we reached Agra at midnight and could not Explore the Flavors of evening street food . We just enjoyed the breakfast there.
Today’s version is based on what I have had at weddings here , plus from what my niece living in Agra explained me . The Tikki is stuffed with moong daal and then fried on a big griddle , once crisp it is served with yogurt , sweet tamarind chutney and mint chutney . Yellow chilly powder , red chilly powder and chaat masala are a must . This is then garnished with grated radish , coriander leaves and pomegranate seeds .
The chat is undoubtedly very delicious , and a crisp Tikki , a mildly sweet yogurt take the chat to another level . We have many more versions of Tikkis which could be served as chats but nothing to beat this Agra ka Bhalla .
Agra ka Bhalla
500 gms potatoes , boiled , peeled and mashed
2 tsp cornflour
Salt to taste
1 cup yellow moong daal
1 tsp oil
1/2 tsp cuminseeds
1/2 tsp red chilly powder
1/4 tsp garam masala
1/4 tsp dry mango powder
Salt to taste
Red chilly powder
Yellow chilly powder
Peel and mash the boiled potatoes .Make sure the potatoes do not have any lumps .
Add salt and cornflour .
Mix well and divide into even sized little larger than lemon sized balls .
Wash and the moong daal for an hour.
Heat oil in a pan .
Add cuminseeds and asafoetida .
Add the soaked daal .
Sauté for a minute , add turmeric powder , salt and just enough water for the daal to cook .
We want each grain to be separate.
Once the daal is cooked add rest of the ingredients, mix gently .
Let the stuffing cool .
Assembling the Bhallas
Take the potato ball , making a deep depression , fill in a heaped teaspoon of the prepared stuffing .
Bring the sides together and form the ball again .
Lightly flatten the ball .
Heat a griddle , pour in oil .
Fry the Tikkis till golden .
Place the Tikki in the serving bowl .
Add whipped curd , tamarind chutney , mint chutney .
Sprinkle yellow chilly powder ,red chilly powder, salt , black salt , chaat masala .
Garnish with grated radish , pomegranate pearls and coriander leaves .
Some more Tikkis!