इमली की खट्टी-मीठी चटनी & वड़े | Imli Bada Recipe | खट्टा-मीठा-तीखा पानी | Summer Drink | Kunal Kapur | Kunal Kapoor

Chaat ki Massi! चाट के दीवाने तो India के कोने कोने में बसे है और इमली बड़ा मेरी तरफ से सब चाट lovers को एक तोहफा।
This Imli Bada will take you deep into memory lane and tickle all your childhood memories.
Made with khatta meetha paani from imli and moong dal bada, this recipe is going to be your next favourite chaat recipe for sure!

#KanjiWada #RakshabandhanSpecial #SoftBhalla #ChatpateVade #Amritsarilal #khatekarareladoo #PaniwalePakode #ImliPani #Vada #panipuri #ChaatParty #RajasthaniKanji #Vadaa #PaniPhulki #LowCostPaniPakoda #ChatpatePaniWalePakode

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For Imli Water
(Makes 1L)

Imli (इमली), Soaked - 50gm
Water (पानी) - 1 L
Gur (गुड़) - 3 tbsp (sugar, honey or sugar substitute)
Cumin (भुना जीरा), Roasted - 2 tsp
Coriander Seeds (धनिया के बीज) - 1 tbsp
Back Salt (काला नमक) – 1 tsp
Salt (नमक) - 1 tsp
Chilli Powder (लाल मिर्च) – ½ tsp
Green Cardamom Powder (हरी इलायची पाउडर) - 1 tsp
Pepper Powder (काली मिर्च) - 1 tsp
Mint Leaves (पुदीना) – a handful

For Bada:
(Makes about 25 pc)

Moong Dal (मूंग दाल), Soaked Over Night – 2 tbsp
Urad Dal (उरद दाल), Soaked Over Night - ¼ cup
Green Chilli (हरी मिर्च), Chopped – 1 tsp
Ginger (अदरक), Chopped – 1 tsp
Water (पानी) – 1 tbsp
Salt (नमक) – to taste
Oil (तेल) – to fry

Garnish:
Boondi (बूंदी) – ¼ cup
Mint Leaves (पुदीना) – a handful
Ice Cubes (बर्फ) – 2 cups or as required

Method:
- Put the soaked imli in a pan and add the rest of the water. Add coriander seeds, gud (or sugar or sweetener), roasted cumin, black salt, salt and red chilli powder. Now add on the green cardamom powder along with pepper powder.
- Leave to simmer over low to medium fire.
- For the bada add the moong dal and urad dal along with the green chilli and ginger in a mixer grinder and grind without adding any water. As you grind, alternate between blitzing and moving the dal around in the grinder till it’s a coarse paste.
- Now add in the rest of the water to grind this paste smoother.
- Transfer the paste into a bowl or paraat. Using your hand whip up the batter till it’s changed its colour a little, as well as feel lighter. A way to test if it’s whipped or not is ot hold the bowl or the paraat upside down. A properly whipped batter will not fall.
- Heat the oil over medium flame and drop small portions of the batter into the oil. Fry a few at a time.
- Once they develop a golden colour, place them over a kitchen towel to remove excess oil.
- To assemble, strain the reduced imli pani into the ice in a jar or container.
- Once the water melts and volume rises, give a good mix and add in the bhallas, along with some boondi and a few sprigs of mint.
Serve chilled.

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