Dahi Batata Puri

Dahi which is yogurt, Batata is boiled potato, Puri is crisp puffed wafer... this recipe is favorite of most people in India and it falls in the family of Chaats. Chaats...a street food that is the combination of sweet, sour, and spicy and is just delicious. I don't think I am doing justice by describing it. You need to taste it to experience the flavors of this Mumbai Chaat. Our Chaat party would be incomplete without Dahi Batata Puri. It is our dessert after Pani Puri. :)

A delicious snack, an amazing appetizer, a perfect bite size hors d'oeuvre, Dahi Batata Puri is game for everything and is an all time winner. I have prepared this ample number of times and was wondering why haven't I posted it on my blog yet. I finally got my answer...I did not have a perfect platter to serve or present it. And now that I have one...couldn't wait to use it.

Do you see this beautiful, handmade, wood burnt spoon? It was a gift from an artist friend from Art Heart and Souls. A personalized gift for my kitchen!!! OMG I love it!!! This is a food safe product and I am so excited to use it to serve dips and appetizers in it. I had to showcase my favorite Chaat in my favorite serve ware :)

Ingredients to make 30-40 dahi batata puris (serves 4-5 people)

30-40 puffed puris store bought or here is my recipe to make them at home)

3 boiled potatoes (finely chopped)

1/2 cup moong beans (soaked for few hours or overnight ans boiled in water with some salt)

1/2 cup black/brown chana (soaked for few hours or overnight ans boiled in water with some salt)

1/2 cup boondi (farsan boondi is optional. It can be used in the absence of moong and chana.)

Salt

2 tbsp. cumin powder (dry roast cumin seeds and powder them)

2 tbsp. red chili powder

1 tbsp. Chaat masala (tangy spice mix)

1 cup date and tamarind chutney (click for my recipe)

1 cup Mint Cilantro Chutney.

3 cups plain yogurt

2 cups thin sev noodles ( found in Indian Grocery Store)

Chopped cilantro to garnish

To make Mint and Cilantro chutney

1 cup cilantro, 1/2 cup mint leaves, 1 tbsp. peanuts, 1/2 tsp. cumin seeds, 2-3 green chilies, 1/2 tsp. salt lime juice.

Grind well with little water.

In a bowl mix boiled chopped potatoes, boiled moong, boiled chana, and boondi. Add 1+1/2 tsp. salt, 1+1/2 tsp. cumin powder, 1+1/2 tsp. red chili powder.

Whisk yogurt with 1+1/2 tsp. salt to form a smooth mixture. Leave it aside.

Crack puris gently with your fingers of a handle of a spoon. Lay it on a plate.

Fill each puri with around 3/4 to 1 tsp. filling.

Pour around 3/4 to 1 tsp. sweet chutney and 1/2 to 3/4 tsp. coriander chutney in each puri.

Pour Yogurt into each puri.

Sprinkle cumin powder, red chili powder, and chaat masala over all the puris.

Garnish 1 tbsp. of thin sev over every puri.

Garnish with cilantro.

Enjoy immediately!!

In a bowl mix boiled chopped potatoes, boiled moong, boiled chana, and boondi. Add 1+1/2 tsp. salt, 1+1/2 tsp. cumin powder, 1+1/2 tsp. red chili powder.