Bhagaray Dahi Baray | Mehboob's Kitchen | Masala TV Show | Mehboob Khan

Chef Mehboob khan brings you "bhagaray dahi baray" in a different style which will make you fall in love with this dish again.
Watch this Masala TV video to learn how to make Bhagaray Dahi Baray ,Bhelpuri and Boti Karahi. This show of Mehboob's Kitchen with Chef Mehboob Khan aired on 14 October 2019.
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Bhagaray Dahi Baray:
Ingredients:
Gram flour 1 cup
Chili powder 1 tsp
Chili powder 1 tsp
Cumin seeds 1 tbsp
Carom seeds 1 tsp
Baking soda 1/3 tsp
Oil for frying
Yellow lentil (soaked& grinded) 2 cups
Yogurt ½ kg
Chaat masala 1-1/2 tbsp
Black salt 1 tsp
Chopped onion 1 large
Chopped coriander 3 tbsp
Tamarind pulp 1 cup
For baghaar:
Whole red chilies 6-8
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Oil ¼ cup
Curry leaves 12-15 leaves
Chopped garlic 2 tbsp
Method:
In a bowl add gram flour, chili powder, cumin seeds, baking soda, yellow lentil, salt, carom seeds, 1-1/2 cup of water and mix well. Now heat oil in a pan and deep fry baray for 6 to 8 minutes. Remove and to a bowl of water and let it soak for 5 minutes. Then remove, squeeze and set aside. Now place baray in a dish and spoon yogurt on top. Then add tamarind pulp, chaat masala, onion, coriander and black salt and set aside. For baghaar heat ¼ cup of oil add whole red chilies, garlic and curry leaves and fry for ½ minute. Then add cumin seeds and pour over the baray and serve.
Bhelpuri:
Puff rice 4 cup
Sev 2 cup
Boiled potato 2
Chopped tomato 2
Chopped onion 1
Chopped carrot 1
Chopped cucumber ½ cup
Turmeric powder 1 tsp
Red chili powder as required
Salt to taste
For green chutney:
Green coriander 1 cup
Green chilies ½ bunch
Deseeded dates ½ cup
Brown sugar 1 tbsp
Red chili powder 2 tsp
White cumin 2 tbsp
Salt to taste
Method:
Method:
To prepare Bhel Puri:
Take ½ cup carrot, 1 chopped onion, 4 cup puff rice, 2 cup sev, ½ cup cucumber, 2 cup chopped tomatoes, boiled potato cubes in a mixing bowl. Add in red chili powder, 1 tsp turmeric powder and salt. Mix everything together.
To prepare sweet and sour chutney:
Take 1 cup tamarind paste, ½ cup dates, 2 tbsp cumin seeds, 2 tsp red chili powder,1 tbsp brown sugar and salt in a blender and blend it. chutney is ready
For green chutney:
Blend 6 green chilies, ½ bunch green coriander, lemon juice and salt in a blender. Green chutney is ready.
For serving:
Take a big dish and dish out the bhel poori in it put different types of chutneys on it and serve.
Boti Karahi :
Ingredients:
Oil ½ cup
Chicken Boneless cube ½ kg
Ginger garlic paste 2tbsp
Yogurt 1 cup
Cream 100ml
Whole black pepper crush Half tbsp
Salt 1 tsp
Onion 2 Medium
Sugar 1tsp
Fresh Ginger 2 inch
Whole Green chillies 6 to 7
Fresh coriander bunch ½ bunch
Coal 1 piece
Tomato ½ kg
Method:
Heat oil add the chicken tikka and ginger , garlic paste and fry till changes color on high flame.
Add yogurt and cream mix well, and wait for a boil on high flame, then cook on medium flame till the chicken is cooked.
Then add crushed black pepper, salt and sear for few minutes on medium flame.
In a separate pan add oil heat until the oil is shimmering add the onion and sugar caramelize onion till it look golden.
Now add caramelize onion and tomato in cook chicken and whole green chillies also mix well.
then cover and cook for 2 minutes in low flame.
Heat the coal, place it on foil add some oil and cover till the smoke settles.
Garnish with Ginger, Fresh coriander, and green chillies.
Serve hot with naan, roti.

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Bhagaray Dahi Baray:
Ingredients:
Gram flour 1 cup
Chili powder 1 tsp
Chili powder 1 tsp
Cumin seeds 1 tbsp
Carom seeds 1 tsp
Baking soda 1/3 tsp
Oil for frying
Yellow lentil (soaked& grinded) 2 cups
Yogurt ½ kg
Chaat masala 1-1/2 tbsp
Black salt 1 tsp
Chopped onion 1 large
Chopped coriander 3 tbsp
Tamarind pulp 1 cup
For baghaar:
Whole red chilies 6-8
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Oil ¼ cup
Curry leaves 12-15 leaves
Chopped garlic 2 tbsp
Method:
In a bowl add gram flour, chili powder, cumin seeds, baking soda, yellow lentil, salt, carom seeds, 1-1/2 cup of water and mix well. Now heat oil in a pan and deep fry baray for 6 to 8 minutes. Remove and to a bowl of water and let it soak for 5 minutes. Then remove, squeeze and set aside. Now place baray in a dish and spoon yogurt on top. Then add tamarind pulp, chaat masala, onion, coriander and black salt and set aside. For baghaar heat ¼ cup of oil add whole red chilies, garlic and curry leaves and fry for ½ minute. Then add cumin seeds and pour over the baray and serve.
Bhelpuri:
Puff rice 4 cup
Sev 2 cup
Boiled potato 2
Chopped tomato 2
Chopped onion 1
Chopped carrot 1
Chopped cucumber ½ cup
Turmeric powder 1 tsp
Red chili powder as required
Salt to taste
For green chutney:
Green coriander 1 cup
Green chilies ½ bunch
Deseeded dates ½ cup
Brown sugar 1 tbsp
Red chili powder 2 tsp
White cumin 2 tbsp
Salt to taste
Method:
Method:
To prepare Bhel Puri:
Take ½ cup carrot, 1 chopped onion, 4 cup puff rice, 2 cup sev, ½ cup cucumber, 2 cup chopped tomatoes, boiled potato cubes in a mixing bowl. Add in red chili powder, 1 tsp turmeric powder and salt. Mix everything together.
To prepare sweet and sour chutney:
Take 1 cup tamarind paste, ½ cup dates, 2 tbsp cumin seeds, 2 tsp red chili powder,1 tbsp brown sugar and salt in a blender and blend it. chutney is ready
For green chutney:
Blend 6 green chilies, ½ bunch green coriander, lemon juice and salt in a blender. Green chutney is ready.
For serving:
Take a big dish and dish out the bhel poori in it put different types of chutneys on it and serve.
Boti Karahi :
Ingredients:
Oil ½ cup
Chicken Boneless cube ½ kg
Ginger garlic paste 2tbsp
Yogurt 1 cup
Cream 100ml
Whole black pepper crush Half tbsp
Salt 1 tsp
Onion 2 Medium
Sugar 1tsp
Fresh Ginger 2 inch
Whole Green chillies 6 to 7
Fresh coriander bunch ½ bunch
Coal 1 piece
Tomato ½ kg
Method:
Heat oil add the chicken tikka and ginger , garlic paste and fry till changes color on high flame.
Add yogurt and cream mix well, and wait for a boil on high flame, then cook on medium flame till the chicken is cooked.
Then add crushed black pepper, salt and sear for few minutes on medium flame.
In a separate pan add oil heat until the oil is shimmering add the onion and sugar caramelize onion till it look golden.
Now add caramelize onion and tomato in cook chicken and whole green chillies also mix well.
then cover and cook for 2 minutes in low flame.
Heat the coal, place it on foil add some oil and cover till the smoke settles.
Garnish with Ginger, Fresh coriander, and green chillies.
Serve hot with naan, roti.