Recipes

Dahi Batata Puri

Course: Appetizers
Cuisine: North Indian

INGREDIENTS

Ingredients

  • 1 cup whisked yogurt
  • 2 medium sized boiled potatoes
  • 24 crisp puris
  • Salt to taste
  • 1 tbsp sugar
  • ½ cup sprouted moong
  • 1 tsp red chilli powder
  • ½ tsp chaat masala
  • ¼ cup green chutney
  • ¼ cup sweet tamarind chutney
  • Sev as required
  • 1 tsp roasted cumin powder
  • 2 tbsps Fresh chopped coriander leaves
  • 2 tbsps fresh pomegranate pearls

Method 

  • Add salt and sugar to yogurt and whisk till well mixed.  Keep it in the refrigerator till use.
  • Chop the boiled potatoes.  Add sprouted moong, salt, half teaspoon of red chilli powder, chaat masala and mix.
  • Put the yogurt in a muslin cloth kept over a bowl.  Gather the edges and squeeze tight to get a smooth mixture. 
  • Break the puris a little on one side, fill it up with the potato filling, dip them in the yogurt and place them on a plate.  Alternatively you can also keep the puris on the plate and then pour the yogurt over leaving aside some for topping at the end.
  • Put green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top.
  • Serve immediately.
 

PROCESS

Ingredients

  • 1 cup whisked yogurt
  • 2 medium sized boiled potatoes
  • 24 crisp puris
  • Salt to taste
  • 1 tbsp sugar
  • ½ cup sprouted moong
  • 1 tsp red chilli powder
  • ½ tsp chaat masala
  • ¼ cup green chutney
  • ¼ cup sweet tamarind chutney
  • Sev as required
  • 1 tsp roasted cumin powder
  • 2 tbsps Fresh chopped coriander leaves
  • 2 tbsps fresh pomegranate pearls

Method 

  • Add salt and sugar to yogurt and whisk till well mixed.  Keep it in the refrigerator till use.
  • Chop the boiled potatoes.  Add sprouted moong, salt, half teaspoon of red chilli powder, chaat masala and mix.
  • Put the yogurt in a muslin cloth kept over a bowl.  Gather the edges and squeeze tight to get a smooth mixture. 
  • Break the puris a little on one side, fill it up with the potato filling, dip them in the yogurt and place them on a plate.  Alternatively you can also keep the puris on the plate and then pour the yogurt over leaving aside some for topping at the end.
  • Put green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top.
  • Serve immediately.
 

By

Preparation Time

Preparation Time
5 mins

Cooking Time

Cooking Time
10 mins

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