Vrat Ke Dahi Vade | Dahi Bhalle with Vrat Ki Chutney

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For vrat ke dahi vade, Wash and drain samak rice (barnyard millet), and crush some black pepper. Heat some oil in a pan and temper with black pepper, cumin, chopped green chillies, and ginger. Add some water, sendha namak (rock salt), and let it come to a boil. Once the water is boiling, add the samak rice and keep stirring thoroughly to avoid clumping. Cook until the mixture reaches a dough-like consistency. Transfer it onto a plate, and once it reaches room temperature, add grated boiled potatoes, chopped coriander, and more sendha namak, and knead until it comes together. Roll out vade/bhalle and deep fry them in oil until light golden brown.

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For vrat ki chutney, In a pan, add water, anardana powder, amchur, grated ginger, roasted cumin powder, black pepper powder, sendha namak, and jaggery. Bring it to a boil and cook until it slightly thickens. Strain the chutney into a bowl.

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For dipping, In a bowl, add water, curd, and sendha namak. Whisk it all together and add the vade to soak for five minutes.

For sweet curd, Whisk sugar and curd together with a pinch of sendha namak.

Assemble the dahi vade on a plate and garnish with ginger juliennes, chopped green chillies, pomegranate seeds, and coriander sprigs.