Yakhnee Pulao
Pakodas made from a paste of bread and urad dal and served with curd and tamarind chutney
Bread Ke Bhalle Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 10 Min


  • 7 to 8 Bread slices
  • 1 cup urad Dal
  • 1 tbsp milk
  • 4 to 5 Raisins
  • ½ tsp Ginger
  • ½ tsp green chilli
  • ½ tsp Chironji
  • Water
  • Salt
  • Oil for frying
  • 1 cup Curd
  • 2 tsp Sugar powder
  • 1 tsp Black Salt
  • Milk
  • Water
  • 1 tps Red Chutney
  • 1 tps Green Chutney
  • Roasted Cumin powder
  • Coriander leaves


  1. 1

    Cut sides of bread, break into pices, sprinkle milk mash.
  2. 2

    Make paste of overnight soaked urad dal in a blender and add in the bread mixture and mix well.
  3. 3

    Add the raisins, Ginger, green chilli, Chironji and mix the batter.
  4. 4

    Make gujiya shaped bhallas from the batter and deep fry in the oil till golden brown.
  5. 5

    Boil water in the saucepan, add salt oak the deep fried bhallas for two minutes and strain, press and remove the water from bhallas.
  6. 6

    In a bowl add curd, sugar powder, black salt, milk, water and stir.
  7. 7

    Soak bhallas in curd mix for few minutes.
  8. 8

    Pour Bhallas in a bowl, add tamarind chutney, green chutney, black salt, roasted cumin powder, red chilli powder, dry coriander powder, Coriander leaves and serve chilled.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
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