Dahi Puri




Recipe for green Coriander chutney and Tamarind Date Chutney attached in the end! 
Dahi puri:
Ingredients:
6 puris.
6 Tbsp of curd.
Boiled potatoes.
Sev.
Tamarind date chutney.
Green Coriander chutney.
Hot sauce *not necessary.
1 medium sized onion.
Chopped fresh cilantro.
Chaat masala.
Black salt.
Amchur powder.
Red chilli powder.

Method:
Mash your potatoes and add some salt and a little black salt.
Break a medium sized hole on all the puris and place them on a plate.
Add 1 tsp worth of boiled mashed potatoes and a sprinkle of finely chopped onions. Fill the remaining of the puri with curd almost to the brim.
Add a few drops of all the chutneys, and generously sprinkle Sev all around.
Place a small dollop of curd on top of each puri. Sprinkle, chaat masala, red chilli powder, some black salt, amchur powder and garnish with fresh coriander leaves.

Green chutney
Ingredients:
A bunch of coriander leaves.
Mint leaves 1/2 the quantity of green chutney.
2 tsp gram dhal.
1/2 a lime.
A pinch of sugar.
2 cloves of garlic.
1 tsp cumin powder.
1 tsp cumin seeds.
Salt.
Black salt.

Method:
Blend everything to a fine paste.
Add water as required.
Taste for salt.
Add more gram if it's too liquidy and more water if it's too thick.

Tamarind date chutney
Ingredients:
200 gm unseeded dates.
2 Tbsp jaggery or brown sugar.
2 lime sized balls of dried tamarind.
1 cup of water.
A pinch of salt.
1/2 tsp red chilli powder.
1 tsp cumin seeds.

Method:
Boil everything with the water and let it simmer for at least 15-20 mins.
Let it completely cool and blend it to a fine paste.
Add more water if required.
Add more sugar or tamarind paste if you like.
Pass it through a fine mesh sieve.
Store in an air tight jar.
Can be stored for 20-30 days in the fridge.



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