Friday, November 27, 2015

Dahi / Yogurt Batata Puri

Dahi Batata Puri is a popular chaat, that is very quick to put together. Whenever I make pani puri, I always make dahi batata puri and believe me not a single family member will complain. It is a simple Indian street food recipe that is easy to make.

Prep time: 30 to 35 minutes
Cooking time: 15 minutes
Serving: 4

  • 32 crispy puffed puris (store bought as for pani puri or you can make it at home)
  • 2 cups yogurt
  • 2 medium potatoes boiled and peeled
  • 1/2 cup moong sprouts 
  • 1/4 cup boiled kala Chana/black chickpeas
  • 1/3 cup sweet date and tamarind chutney
  • 1/4 cup green coriander chutney
  • 1 teaspoon red chilli powder
  • 11/2 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1/4 cup chopped fresh coriander leaves
  • 1/4 cup sev
  • salt to taste

  1. First chop the boiled and peeled potatoes, Boil the moong for 2 to 3 minutes  (when you boil add a little salt and turmeric powder). Drain after.
    Cook the whole kala chana in a pressure cooker. (5 to 6 whistle) When it is gets cool, open the cooker and drain the water.
  2. Add salt to the yogurt and whisk till smooth
  3. Mix together the chopped potatoes, sprouted moong, kala Chana, salt, 1/2 teaspoon red chili powder and chaat masala
  4. Make a hole in each puri, fill with the potato, Chana and Moong filling and place on a plate. 
  5. Pour some yogurt over the filling
  6. Place dollops of the sweet chutney and green chutney over the yogurt, sprinkle sev, red chilli powder, roasted cumin powder and chopped green coriander leaves
  7. Serve immediately 
Notes: For dates and tamarind sweet chutney and green coriander chutney recipe check on my blog, and also for puri check the pani puri recipe on my blog.

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