food talk
Chaat with a twist

The art of making dahi bada at home is almost dead. The fluffy, melt-in-the-mouth souffl`E9 like dahi bada is extinct. An apology for bada is rustled up if ritual demands it, otherwise this indulgence is saved up for the day of splurging at the favourite chaatwalla. Some vendors — like the legendary dahi bada sellers at Chandani Chowk — live on past reputation or enjoy loyal patronage only in the absence of any worthwhile completion. Most customers are 'wowed' by the chutneys or sprinklers or the 'softness' of the patty or the atmospherics. Truth be told, we have only encountered the Real McCoy in the City of Light Kashi aka Varanasi where you can savour not only the daal-based but also the chhena-based sublime dumpling.

The first time we tasted chhene ke dahibade served by Namita in Benaras we were absolutely bowled over. She was kind enough to give us an idiot- proof recipe that has given us unending delight ever since. Our guests never cease to be intrigued after their 'first bite' and few can resist the seductive charm of this recipe-love follows and then can addiction be far behind? Ordinary dahi/tair bada or bhalle/gujiya seem so plain ever after! Let's not beat around the bush and share with you the shortcut to ecstasy.

Rasgulle ke dahibade

Ingredients

Rasgulla (Get best quality. 6 or more

Those in Capital try Gopaljee's)

Dahi 500 ml

(thick, sweet naturally and whisked)

Jeera powder ½ tsp

(Freshly roasted and ground)

Saunf powder ½ tsp

anardana powder ½ tsp

Chhoti elaichi powder ½ tsp

Daalchini powder ½ tsp

Saunth powder ½ tsp

Jaiphal powder 1 small pinch

Large pinch of kaala namak

Fresh pudina leaves A small sprig

Method

Gently squeeze all the syrup from the rasgulla and soak these for 15 minutes in water. Squeeze again very gently than flatten a little and place in dahi. Keep in a cool place. Sprinkle the masala powders on bada after placing these on individual serving bowls on a bed of dahi and draping these with a scoop of dahi. Adorn with a mint leaf or two. No chutneys or sauce please!

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