Dahi Baray Two Ways – Meethay and Namkeen

Dahi baray are a popular Pakistani snack, and taste, especially refreshing in the summers. Use this recipe to make namkeen or meethay dahi baray, whatever your family prefers. Make sure to add lots of chaat masala on top.

Dahi Baray Recipes

Ingredients:

• ½ cup maash daal / urad daal
• ½ cup moong daal / yellow lentils
• 1 teaspoon salt
• ½ teaspoon cumin powder

For Salty / Namkeen Dahi Baray

• 2 cups yoghurt
• 1 teaspoon toasted cumin seeds / bhuna zeera
• 1 teaspoon salt
• ½ teaspoon chaat masala

For Sweet / Meethay Dahi Baray

• 2 cups yoghurt
• 2 tablespoons sugar (adjust to taste)
• 2 tablespoons tamarind/ imli chutney
• ½ teaspoon chaat masala

Note: This recipe makes one portion salty / namkeen dahi baray and one portion sweet /meethay dahi baray

Method:

1. Clean, wash and soak both types of daal / lentils for at least one hour.
2. Drain the water and put the daal / lentils in a blender.
3. Add salt and toasted cumin powder along with a little water.
4. Blend till smooth, thick paste is formed. Be careful when adding water, otherwise the paste will turn runny and it will be difficult to make baray.
5. Heat oil in a large frying pan, wok or karhai. Once the oil is hot enough to fry, lower the flame to medium. Take a tablespoon of the baray mixture and add it in the oil. Fry until golden. Place on kitchen towels to remove excess oil. Make sure the oil is not too hot, otherwise the bara’s will not be cooked through from inside.
6. Once baray are done, take a bowl of warm water, add salt in it and mix.
7. Put the bara’s in the hot water for about 10 – 15 minutes till soft. Gently squeeze water out of baray by placing them between palms of your hands, and put them out in a tray.

For Salty / Namkeen Dahi Baray

1. Pour yoghurt in a dish. Add salt to taste.
2. Add half of the fried and soaked dahi baray.
3. Top with toasted cumin and chaat masala.
4. serve

For Sweet / Meethay Dahi Baray

1. Pour yoghurt in a dish. Add sugar and whisk.
2. Add half of the fried and soaked dahi baray.
3. Top with imli chutney.
4. Top with chaat masala.