Dahi Puri

 

Ingredients

1 no onion finely chopped, optional

1 no  tomato finely chopped, optional

3 potatoes – medium-sized, boiled and peeled

 2 tablespoons chopped coriander leaves (cilantro)

 ¾ cup Curd (yogurt) or as required

½ cup Coriander Chutney or mint coriander chutney

½ cup Tamarind Chutney

½ cup Red Chili Chutney

30 Puris or golgappas

sev (fried thin gram flour vermicelli, add as required)

red chili powder – as required, optional

chaat masala – as required

cumin powder – as required

black salt or regular salt, as required

 

Method

• ·        prepare all the chutneys and keep it  aside. ( for chutney search in search bar)
• ·        Boil the potatoes and peel it then cut into cubes
• ·        Chop the onions, tomatoes and coriander leaves finely.
• ·        Beat the curd with sugar in a  wired whisk till smooth and  keep it aside.
• Making Dahi Puri
• ·        Break the puris from the center to create space for the potatoes and chutneys.
• ·        Stuff the chopped potatoes in the pooris.
• ·        Add the chopped onions, tomatoes (optional) on top of the potatoes in the puris.
• ·        Add a few pinches of some chaat masala, cumin powder, red chili powder and black salt or regular salt on the fillings inside.
• ·        Top up the stuffed puris up with the green chutney, sweet chutney and red chutney.
• ·        Add the yogurt in each poori.
• ·        Now again sprinkle all the four dry ground spices and seasonings i.e chaat masala, roasted cumin powder, red chili powder and black salt or regular salt.
• ·        Add the sev on top in a way that each poori gets covered with sev. Finally garnish with chopped coriander leaves.
• ·        Serve dahi puri chaat as soon as you make it as the puris become soggy if you serve even after a few minutes.