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Dahi Sev Batata Puri

Dahi Sev Batata Puri
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Dahi Sev Batata Puri Recipe, How To Make Dahi Sev Batata Puri Recipe

A delicious North Indian street food, Dahi Sev Batata Puri is a popular chaat recipe. Crispy puris stuffed with a potato mixture topped with sev, coriander, mint and tamarind chutney and yoghurt, this snack recipe will be loved by all age groups.Learn the recipe of Dhai sev batata puri by vahchef.

The recipe is quite similar to sev puri. There is a slight difference in dahi batata puri it consist’s of chilled yogurt and made in puffed crisp puris. To add onion, tomatoes are optional to this dish

About Recipe

How to make Dahi Sev Batata Puri

(1 ratings)
1 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Dahi Sev Batata Puri
Author : Vahchef
Main Ingredient : Semolina
Servings : 0 persons
Published date : November 20, 2016


Ingredients used in Dahi Sev Batata Puri
• Semolina (sooji) - 2 cups.
• Coriander leaves - 2 springs.
• Moong lentils - 1 cup.
• Onion - 1 number.
• Cumin powder - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Green chutney - 1 tablespoon.
• Plain yogurt - 1 cup.
• Puri cutter - 1 piece.
• Water - as required.
• Salt - to taste.
• Oil - to fry.
Method:
  • Mix semolina, salt and enough water to knead the dough. Knead dough till it gets soft. 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 use of puri cutter. (You may use a sharp-edged lid of a bottle if the size is alright.)
  • Remove the frills formed and mix into a remaining dough.
  • Heat oil in a pan and deep fry the puris until they are very light brown and crisp.
  • Keep the dough covered with a moist muslin cloth if there is a delay in frying.
  • Drain on tissue paper for a while for the oil to dry out. Store in an airtight container when cool.
  • For making chaat, put 6 puris on a plate.
  • Crack a small hole in the centre of each puri.
  • Stuff each puri withboiled moong lentils and top with greenchutney and curd.
  • Sprinkle chilli powder, cumin powder, salt and onionevenly over the puris and serve immediately garnished with coriander.






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vahuser Posted on Wed Aug 20 2008

please take time to see this recipe. This recipe is not complete, only making puries is given.

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