Ingredients

• 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