Dahi Batata Puri

Recipe by
Total Time:
35 mins
Serves:More than 20 serves
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 50 - pani purees (readymade)
  • 500 g - thick curd, beaten
  • 100 g - salted boondi
  • 6 - boiled potatoes
  • 1 small bowl - sweet date chutney
  • 1 small bowl - green chutney
  • 2 to 3 tsp - cumin seed powder
  • 2 tsp - powdered rock salt
  • 3 tsp - red chilli powder
  • Salt to taste
  • Finely chopped coriander leaves - 2 tbsp (to garnish)
  • For Green chutney:
  • 1 bunch - coriander leaves
  • 8 - green chillies, chopped
  • 12 cloves - garlic, peeled
  • 1.5 - ginger
  • 1.5 tsp - cumin seeds
  • Juice - one big lemon
  • Salt to taste

How to Make Dahi Batata Puri

  • Grind together coriander leaves, green chillies, garlic, ginger and cumin seeds with very little water to a fine paste.
  • Add lemon juice and salt.
  • Mix well and refrigerate.
  • To Serve:
  • Place about 8 purees in a plate.
  • Make a hole in the centre of each puree.
  • Put about a heaped tablespoon of the potato boondi mixture in each puree.
  • Put a tsp of sweet date chutney and green chutney on it.
  • Top it each puri with a generous helping of curds.
  • Garnish with cumin seed powder, red chilli powder and coriander leaves.
  • Serve immediately.

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