Mumbai: Himachali cuisine is a hidden gem, rich in bold flavours and rustic charm. One such traditional delight is Bhalle and Maani, a beloved dish that combines crispy black-eyed pea fritters with a tangy, smoky raw mango sauce. This comforting yet vibrant recipe brings together earthy spices, fresh herbs, and a touch of smokiness, making it a must-try for food lovers who enjoy regional delicacies.
Curated by Chef Sherry Mehta of Ishaara, this recipe stays true to its roots while adding a refined touch. The Bhalle, made from soaked and ground chavli (black-eyed peas), are crisp on the outside and soft on the inside, while the Maani—a tangy raw mango sauce—perfectly complements their crunch. The dish captures the heart of Himachali flavours, with a hint of smokiness elevating the experience.
Bhalle and Maani Recipe
This exclusive recipe is by Chef Sherry Mehta, Chef Undivided Punjab, Ishaara
Ingredients
For Bhalle (Black-Eyed Pea Fritters)
- 1 cup chavli (black-eyed peas), soaked overnight
- 1 small onion, finely chopped
- 2 green chillies, finely chopped
- 2 tbsp fresh coriander, chopped
- ½ tsp cumin powder
- 1 tsp salt (or to taste)
- 1 dried red chilli, mashed
- A pinch of hing (asafoetida)
- Mustard oil for shallow frying
For Maani (Tangy Raw Mango Sauce)
- 2 raw mangoes
- 1 small onion, finely chopped
- ½ tsp cumin powder
- ½ tsp red chilli powder
- 1 tsp salt (or to taste)
- A pinch of hing (asafoetida)
- 1 cup water
- A piece of hot coal (for smoky flavour)
Method
Step 1: Prepare the Bhalle
- Soak the black-eyed peas overnight and drain the water.
- Grind into a smooth paste without adding too much water.
- Mix in chopped onions, green chillies, coriander, cumin powder, salt, mashed dried red chilli, and hing.
- Heat mustard oil on a tava (griddle).
- Shape small portions of the batter into round bhalle and place them on the hot tava.
- Cook until golden brown and crispy on both sides.
Step 2: Prepare the Maani
- Boil the raw mangoes until soft.
- Peel off the skin and mash the pulp.
- Add water, salt, cumin powder, red chili powder, hing, and finely chopped onions. Mix well.
- For a smoky touch, heat a piece of coal until red hot. Place it in the mango mixture, cover for a few seconds, and remove.
Step 3: Serve and enjoy!
Serve the crispy Bhalle with tangy, smoky Maani for an authentic Himachali experience. Enjoy this flavourful, rustic treat with family and friends!
The magic of Bhalle and Maani lies in their simplicity and deep-rooted flavours. Whether enjoyed as a hearty snack or a side dish, the contrast of crispy fritters with the bold, tangy mango sauce creates a delightful symphony on the palate. The smokiness from the coal infusion adds an extra layer of depth, making each bite a sensory experience that transports you straight to the hills of Himachal Pradesh.
Food is more than just sustenance—it’s a story, a tradition, and a way to connect with cultures beyond our own. By trying this recipe, you’re not only savouring a delicious dish but also embracing the rich culinary heritage of Himachal. Gather your loved ones, serve up a plate of Bhalle and Maani, and let the flavours tell their timeless tale.
Experience the rustic flavours of Himachal with Bhalle and Maani, a classic dish featuring crispy black-eyed pea fritters served with a tangy, smoky raw mango sauce. This time-honoured recipe brings together simple ingredients with bold flavours, creating a perfect balance of crunch and zest. Try this traditional treat and savour the essence of Himachali cuisine! Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
