Donut Dahi Bharay

Recipe Contributed by Made Easy Community Member : fazeeladar

Meal type: snacks
  • 30-35 min
  • 00-15 min
  • 5
Recipe Cusine:


Holidays & events:



For Donut Baras:

  • Mash ki daal 1/4th cup
  • National Pink Salt 1/2 tsp
  • National Red Chili Powder 1 tsp
  • National Cumin Powder 1/2 tsp
  • Carom Seed Powder 1/4 tsp
  • White Bread slices 5
  • Oil for Deep Frying

For Yogurt:

  • Yogurt 1/2kg
  • Garlic Water 1 tbsp
  • National Salt to taste
  • Sugar to taste
  • National Chat Masala


    First Step - Preparation for Bara Batter

  • Soak mash ki daal for 2 hours.
  • Strain the water and put it in the blender or chopper.
  • Add the following spices and blend to make a paste:

      1. National Pink Salt 1/2 tsp

      2. National Red Chili Powder 1 tsp

      3. National Cumin Powder 1/2 tsp

      4. Carom Seed Powder 1/4 tsp

      (Consistency should be like pakoras)

  • Your batter is now ready!
    • Second Step - Preparation for Donut Bara:

  • Flatten the bread with a rolling pin.
  • Use any round biscuit cutter (or use any lid of a jar).
  • You can make 4 donuts from one slice - depending on the size of the cutter.
  • Dip the donut slices in the batter. (Work with your hands here for that extra love and care)
  • Deep fry them on medium to low flame till golden brown.
  • Once golden brown, take out the baras and dip them in the water for 30 seconds.
  • Gently press the donut to strain out the remaining water.
  • Now Assemble them in a serving dish.
    • Preparation for Garlic Water:

  • Grate 1 garlic clove.
  • Add 1 tbsp water to it and leave aside for 2 minutes.
  • Strain the water in a container to be added to the yogurt later.
    • Preparation for Yogurt:

  • Add salt and sugar to taste in the yogurt and whisk till smooth.
  • Now add the garlic water and a pinch of National Cumin Powder.
    • Finale!

  • Pour the yogurt on top of the baras assembled in the serving dish.
  • Sprinkle National Chili Powder, National Cumin Powder, and National Chat Masala to your liking!
  • Serve cold with some imli ki chutney.
  • This is the childhood recipe that my mother used to make. And to this day, I make these for my kids to keep the tradition alive.