score potatoes (for easy-peel) and set to boil in salted water
OR set on trivet in Instant Pot with a cup of water for (8-10 minutes)
can also cover with water in Instant Pot (without trivet)
OR pierce with a knife and microwave until cooked through (5-10 minutes)
mix the yogurt with milk to thin out until desired consistency is reached (keep it thinner than you want the final dish to be since the pallay will soak up the liquid and thicken the overall mixture, as will refrigeration)
add spices, chickpeas; whisk and set aside in fridge
prepare the pallay batter by adding all the ingredients to a bowl and mixing until there are no lumps; you may need to scrape some lumps against the bottom and sides of the bowl to crush them. use as much water as needed to get a runny consistency, something like crepe batter.
heat frying oil in wok, sauce pot, or something deeper than a frying pan, preferably
drain potatoes, peel, and refrigerate until they’re easy to handle; cubing hot potatoes is a hassle and causes crumbling/smushing
when the oil is ready, dollop blobs and strings of batter in and fry in batches until light or golden brown. vary the shapes so you have some dumpling shapes and some thinner strings or dots. dump fried pallay into large mixing bowl. repeat until all batter is used up.
cover fried pallay in water for 1-2 minutes; check to see that even the hard pieces have softened up, then drain completely and add to yogurt mixture
cube chilled potatoes, add to yogurt mixture
mix until everything is thoroughly coated; refrigerate and serve once fully chilled
Notes
recipe as written is a bare-bones base to build off of; but I often like it just like this
mix-ins & toppings
tomatoes
thin-sliced onions
some like to sweeten this dish with a little sugar (to taste)
a drizzle of tamarind chutney adds sour / tangy notes
dahi palla are often served with chaat masala sprinkled on top as a garnish and to add color
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