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Dahi Sev Batata Puri

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

  For Puris
2 cups 474mlVery fine semolina - (soji or rava)
  Salt to taste
  Oil to deep fry
  Puri cutter
  Other Ingredients
  Green chutney - (refer chutneys)
  Tamarind chutney - (refer chutneys)
  Crushed cumin powder
  Red chilli powder
  Chopped coriander
  Beaten curds
  Fine sev
  Boiled potato chopped
  Onion finely chopped
  Boiled chickpeas
  Boiled drained moong

Recipe Instructions

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


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.


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.

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