Dhai sev batata puri
|Published||Sep 20, 2007||Cooking Time||1 hour|
|Recipe Type||Appetizers||Preparation Time||30 min|
|Ingredient||Peas||Standing Time||1 hour|
Description: Dahi batata sev puri is a yummy savory chaat with mixed flavors. Dahi means curd or yoghurt. Puri is the same that is used for panipuri. Whisked sweet dahi mixed with sev and many other ingredients are poured into the puri and eaten
Recipe of Dhai sev batata puri
|Cooking Oil||To Taste|
|Hari Chutney||1||To Taste|
|Fresh Coriander||To Taste|
|Onion (finely Chopped)||1||Numbers|
|Fresh Coriander Leaves||Bunch|
|Cumin Powder (Pisa Zeera)||1||Teaspoons|
|Red Chilli Powder (Pisi Lal Mirch)||1||Teaspoons|
|Puri Cutter For Cutting Puris In Round Shape||To Taste|
- Mix semolina, salt and enough water to knead dough. Knead dough with your hands to a soft dough. Set aside covered with a wet cloth for about 15-20 minutes.
- Take a fist sized lump of dough and make a ball. With the help of some dry flour or semolina, roll into big thin rounds.
- Cut small puris from it with the cutter. Approximately (1 ½") diameter. (You may use a sharp edged lid of a bottle, if the size is alright.)
- Remove the frills formed and mix into remaining dough.
- Heat oil in a pan and deep fry the puris until they are very light brown and crisp.
- Keep the puris covered with a moist muslin cloth if there is a delay in frying.
- Drain and rest in a colander or over kitchen paper for a while for the oil to dry out. Store in an airtight container when cool.
Posted Sep 20, 2007