Karachi is arguably (not debatable in my opinion 😉 ) the foodie destination of Pakistan. The city is a melting pot of ethnicities, and that aspect of it is best represented in the food Karachi has to offer. Admittedly, I didn’t get to enjoy as much of the street food I had hoped to, but whatever I did manage to get was amazing!
I had mentioned previously that I’ve come back so inspired from the amazing eats of Karachi, and this recipe here is a direct result of that! Burns Road is an area in Karachi that is famous for a few reasons- all food related, by the way. The dahi baray (lentil based dumplings that are soaked in a spiced yogurt mixture, and served cold) of Burns Road are famous throughout Karachi! While most recipes call for urud lentils, these are actually made from finely ground moong dal (split yellow mung beans) flour. What also sets these dahi baray apart from others is how small the fritters are. I would describe them as being no bigger than one or two bites (traditionally, the baray are medium-sized patties/fritters).
I hounded the internet and fell upon this recipe, adapted it and tested it a few times, and now I can confidently say that you don’t have to travel to Pakistan to enjoy Burns Road Dahi Baray 🙂
Burns Road Ke Dahi Baray
Yield: 4 Servings
Note: measurements are in actual measuring spoons/cups and not eating utensils.
For Yogurt Mixture/ Dahi:
- 3 cups yogurt
- 2 ½ tablespoons sugar
- A few tablespoons milk or water, as needed
- 2 cups chickpeas
For Lentil Fritters/ Baray:
- ¾ cup + 2 tablespoons split yellow mung bean flour/ moong dal flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ – ½ cup water, as needed
- Oil, for frying
- ¾ teaspoon cumin seeds
- ¾ teaspoon red pepper flakes
- ¾ teaspoon chaat masala
Make Yogurt Mixture/ Dahi:
In a large bowl, whisk together yogurt and sugar until completely smooth. Add milk or water, as needed, and whisk until a smooth and thick consistency is reached. Add chickpeas and set aside.
Make Fritters/ Baray:
In a large bowl, mix together flour, baking soda, and salt. Add water, a little bit at a time. Mix until smooth. The consistency of the batter should be so that when poured from a spoon, it falls off in dollops (not a steady stream).
Set aside a large bowl of cold water.
Heat oil in a large vessel over medium-high heat. To check the temperature of the oil, drop a small amount of batter into the oil. If the oil starts bubbling and the batter starts making its way upward, the temperature is perfect. Stir the batter, and use a teaspoon to drop spoonful’s of batter into the oil. Cook until the fritters are golden all around. Transfer to the water and allow them to soak for a few minutes. Squeeze the water out of the fritters using the palms of both hands, and arrange them in a serving dish.
Pour the prepared yogurt mixture over the fritters.
Heat a skillet over medium heat. Add the cumin seeds and lightly roast. Transfer seeds to a bowl and coarsely crush. Set aside.
Add red pepper flakes and chaat masala to the skillet and cook until lightly toasted, 1 to 2 minutes. Transfer to bowl with crushed cumin seeds and mix well. Sprinkle the spice mixture on top of the dahi baray (yogurt and fritters).