Dahi Batata Puri ( Mumbai Roadside Recipes )
by Tarla Dalal
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Dahi batata puri, an arrangement of tiny, crisp puris amidst a mélange of potatoes, ragda, and a topping of miscellaneous chutneys and beaten curds! a cool treat that you might prefer over regular bhel or fiery pani puri on a hot summer’s day!
- Crack a small hole in the centre of each puri and arrange 6 puris on a plate.
- Stuff each puri with ½ tbsp of potatoes and top with 1 tsp teekha phudina chutney, ½ tbsp of meetha chutney and 2 tbsp of curds.
- Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black salt and 2 tbsp of sev evenly over the puris and serve immediately garnished with 1 tsp of coriander.
- Repeat with the remaining ingredients to make 3 more plates.
- Use chilled beaten curds, for an extra-cooling effect!
- Jain dahi puri: replace potatoes with ½ the recipe of ragda or 1 cup of soaked boondi, or 1 cup of boiled moong for stuffing the puris and proceed as per the recipe.
- Ragda puri: for 1 plate, stuff each of the 6 puris with ½ tbsp of ragda,instead of potatoes and top with 1 tsp of teekha chutney and ½ tbsp of meetha chutney.
- Sprinkle ¼ cup of sev and 1 tsp of dry red masala evenly over the puris and serve immediately.
Nutrient values (Abbrv) per plate
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