Dahi Sev Batata Puri Recipe - Cooking Index
Dahi Sev Batata Puri Recipe - Cooking Index
| For Puris | ||
| 2 cups | 474ml | Very fine semolina - (soji or rava) |
| Salt to taste | ||
| Water | ||
| Oil to deep fry | ||
| Puri cutter | ||
| Other Ingredients | ||
| Green chutney - (refer chutneys) | ||
| Tamarind chutney - (refer chutneys) | ||
| Crushed cumin powder | ||
| Red chilli powder | ||
| Salt | ||
| Chopped coriander | ||
| Beaten curds | ||
| Fine sev | ||
| Boiled potato chopped | ||
| Onion finely chopped | ||
| Boiled chickpeas | ||
| Boiled drained moong |
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2" 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 puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in
frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to
dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Alternatives:
Choose puris which have puffed.
Make a hole on one side by giving a sharp tap with index finger.
Fill in a tiny bit of moong, potato, sev, onion as desired.
Arrange in serving or individual plates.
Pour fresh beaten curds to cover each puri.
Drizzle a bit of green and tamarind chutneys
Sprinkle salt, crushed cumin and a pinch of red chilli powder.
Garnish with sev and chopped coriander.
Serve immediately.
Source:
Femina Magazine
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