Dahi Sev Batata Puri

Recipe by
Total Time:
40 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • To make puris:
  • 2 cup - very fine semolina (rava)
  • Salt to taste
  • Water
  • Oil to deep fry
  • Puri cutter
  • Ingredients for dahi puri:
  • 1 cup - green chutney
  • 1 cup - tamarind chutney
  • Cumin powder - to taste
  • Red chilli powder - to taste
  • Salt to taste
  • 1/2 cup - chopped coriander
  • 1 cup - beaten curd
  • 1 cup - fine sev
  • 1 cup - boiled potato, chopped
  • 1 cup - onion, finely chopped
  • 1/2 cup - boiled chickpeas
  • 1/2 cup - boiled green moong

How to Make Dahi Sev Batata Puri

  • For puris:
  • Mix semolina, salt and enough water to knead into a soft dough.
  • Let it stand, covered with a wet cloth for 15-20 minutes.
  • Take a fist-sized lump and make a ball.
  • With some dry maida or semolina, roll into big thin rounds.
  • Cut small puris (approx. 1.5" diameter) from it with the cutter.
  • Heat oil in a pan and deep fry puris till very light brown and crisp.
  • Drain over kitchen paper till oil dries out.
  • Store in an airtight container when cool. To make dahi puri:
  • Choose puris which are puffed.
  • Make a hole on one side by giving a sharp tap with index finger.
  • Fill in a tiny bit of moong, potato, sev, onion as desired.
  • Arrange in serving or individual plates.
  • Pour fresh beaten curds to cover each puri.
  • Drizzle a bit of green chutney and tamarind chutney.
  • Sprinkle salt, cumin powder and a pinch of red chilli powder, according to taste.
  • Garnish with sev and chopped coriander.
  • Serve immediately