Dahi Batata Puri

(Chaat, famous street food of India where puffed puries are stuffed with potato, sweet-spicy-mint chutney and fresh yogurt)

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Prep Time: 20-30 mins
Cooking Time: 10 mins
Serves: 2-6 (difficult to say)


Ingredients:
20-30 Puffed deep fried Puris (store bought or home made)
½ - ¾ cups Sev
1 Red Onion, finely chopped

For Potato-Peas Filling:
1 large Potato, cooked, peeled and diced into small pieces
½ cup Green Peas, cooked (or use cooked Kabuli Channa (Garbanzo)/Moong Sprouts)
½ tsp Garam Masala
1 tsp Jeera/Cumin Seeds
¼ tsp Turmeric Powder
Salt to taste

For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in water
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:
1 packed cup Mint Leaves
½ packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney:
10 Dry Red Chillies
2-3 Garlic flakes
1 small Tomato (Optional, it helps in grinding teh chillies to smooth paste)
½ tsp Tamarind Paste
1 tsp Jeera/Cumin Seeds
Salt to taste

For Curd/Yogurt Filling:
3 cups Yogurt, beaten till smooth
1 tsp roasted Jeera/Cumin Powder
1 tbsp Sugar
Big Pinch of Salt
Method:
For Potato Filling:
First prepare the potato filling. Heat a pan and add cumin seeds to it and dry roast for a minute. Then add cooked diced potatoes, green peas, garam masala, turmeric, salt to taste. Sauté on medium flame for a minute or two and keep it aside.

For Sweet Tamarind-Date Chutney:
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be little thick not runny.

For Green Mint Chutney:
Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chillies according to taste. I personally like little hot. Make sure that the chutney is not very watery.

For Spicy Red Chutney:
Grind all the ingredients to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favourite Chaatwalah).

For Curd/Yogurt Filling:
Beat the curd/yogurt till its smooth without any lumps. Now mix in powdered roasted cumin, sugar and salt to taste.

To Assemble the Dahi Batata Puri:
Arrange 6-9 puris in a plate, making small opening on top of each puri big enough to add the fillings.
First fill each puri with a tsp of Potato-Green Peas filling. Add one or 2 tsp of yogurt filling. Then fill it with ¼-½ tsp of all three chutneys. Drizzle over little more of yogurt filling and then sprinkle chopped red onion and sev on each puri.
Serve this delicious plate of Dahi Batata Puri immediately as if kept for long it will become soggy. Remember to use your finger to eat it not with spoon and enjoy this finger-licking-ly delicious Chaat.