Dahi Sev Batata Puri
Sunday evenings, as the weekend ends and a new week is about to start, we crave for something spicy and chatpata. So generally I make chats for dinner. Last weekend was dhai sev batata puri. The recipe is for 2 people.
For this you need:
Puris used for panipuri 20
Boiled potatoes 2
Roasted jeera powder
Curds 1 cup
For green chutney
1 bunch coriander/cilantro leaves
¼ bunch mint leaves
4-5 green chilies or as per taste
1 clove garlic
1 spoon lemon juice
1 tblsp peanuts
Grind the above in a mixer with a little water. The chutney should be a little thin in consistency.
I use the ready made tamarind and date chutney – Deep brand. It tastes wonderful and is available whenever we need it to serve with snacks. You can make the chutney at home:
½ cup tamarind
3/4 cup jaggery (gur)
2 tsp Chili powder
½ tsp salt
1 tsp roasted cumin powder
Clean and remove the seeds from the tamarind and wash it. Soak the tamarind, dates and jaggery (gur) in warm water for one hour. Then run it through a mixer. Sieve the pulp and add some water to get the desired consistency. Cook this on a low flame for about 15 mins. Add the salt, chili and cumin powder. You can store this in the fridge for upto 2 months.
Boil the potatoes and mash them nicely once they are cool. Add salt, chili powder and roasted jeera powder.
Beat the curds and add a little salt and sugar to it. You can add a little milk to make it thin.
When ready to eat, make a hole in the puri. Add potatoes, chopped onion, green chutney, tamarind chutney, curds, green coriander, and sev. Serve it immediately.