dahi sev batata puri

dahi sev batata puri
dahi sev batata puri

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients (american measuring cup used, 1 cup = 250 ml)

  • 2 to 3

    medium size boiled and peeled potatoes

  • 1

    small onion, finely chopped (optional)

  • 1

    small tomato, finely chopped (optional)

  • a few sprigs of coriander leaves, finely chopped

  • 1/2 to 3/4

    cup curd or as required

  • 1/2

    cup mint coriander chutney or coriander chutney

  • 1/2

    cup sweet tamarind dates chutney or saunth

  • 1/4 to 1/2

    cup red chili garlic chutney

  • 24 to 30

    puris or golgappas

  • nylon sev (fried thin gran as required

  • red chili powder (optional) as required

  • chaat masala as required

  • roasted cumin powder as required

  • black salt or rock salt as required

Directions

Instructions Firstly prepare all the chutneys and keep aside. I have hyperlinked the recipes above and in the post. You can also make the chutneys a day before and refrigerate them. Boil the potatoes and let them cool. Once cooled, peel and chop the potatoes. Chop the onions, tomatoes and coriander leaves finely. Beat the yogurt/curd with a wired whisk till smooth. In a plate, arrange the puris or golgappas. You decide the number of puris to be served in each plate. Break the puris from the center to create space for the potatoes and chutneys. Stuff the chopped potatoes in the pooris. Now add the chopped onions, tomatoes on top of the potatoes in the puris. At this stage you could sprinkle some chaat masala, jeera powder, red chili powder and black salt on the puris. This step is optional. Top the stuffed puris up with the green chutney, sweet chutney and red chutney. Top the chutneys as per your liking and taste. Add the curd/yogurt in each poori. Now again sprinkle all the four dry masalas i.e chaat masala, roasted cumin powder, red chili powder and black salt. Add the sev on top in a way that each poori gets covered with sev. Finally garnish with chopped coriander leaves. Serve Dahi Sev Batata Puri as soon as you make it as the puris become soggy if you serve even after a few minutes. Mint Coriander Chutney: Ingredients (american measuring cup used, 1 cup = 250 ml) 1 cup fresh chopped mint leaves/pudina 1 cup fresh chopped coriander/cilantro leaves 1 green chilli ( add more chillies if you want the chutney to be spicy) ½ inch ginger 1 tsp cumin powder - optional (jeera powder) 1 or 2 tbsp lemon juice - optional salt or black salt or rock salt Instructions In a mixie or blender grind all the above ingredients to a smooth paste using little water. Mix salt in the chutney. Keep the Mint Coriander Chutney in an airtight container in the refrigerator. You can Serve this Mint Coriander Chutney with pakoras, samosas, chaat, chole, potato chips or other snacks. red chutney for chaat recipes: Ingredients (american measuring cup used, 1 cup = 250 ml) 15 to 16 dry kashmiri red chilies 8 to 9 medium garlic cloves salt as required Instructions break the chilies. deseed them if required. soak the red chilies in hot water for about 30 mins. the water just needs to cover them. peel and roughly chop the garlic. drain the red chilies. adding very little water grind both the red chilies and garlic in a chutney grinder or blender till smooth. the consistency of the chutney should be more towards thicker side or of medium consistency. pour the chutney in a small jar or bowl. cover and refrigerate. when preparing chaat snacks, just add a small amount while topping the chaat with other chutneys.

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