Dahi Sev Batata Puri is an Indian snack which is especially popular in the state of Maharashtra. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor.
The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes . Sweet tamarind chutney and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is garnished with sprinklings of crushed sev, chopped coriander leaves and chat masala.
1 packet of Puri
200 gms sev
5 to 6 medium sized potatoes, boiled and mashed
3 to 4 medium sized onions, chopped
1 cup yoghurt
pinch of chaat masala
For Green Chutney:-
200 gms coriander (dhania) leaves
50 gms mint leaves (phudina)
4 to 5 green chillies
1 1/2 tsp lemon juice
3 to 4 cloves (laung / lavang)
salt to taste
For Sweet Chutney:-
50 gms dates (khajur) (seeds removed and soaked in hot water)
50 gms tamarind (imli) (seeds removed and soaked in hot water)
2 tsp jaggery (gur)
salt to tasteMethod
For making green chutney:-
Add all the ingredients and ground till paste. Add small quantity of water each time. This chutney should not be very thick. It should be kept medium as you can add water afterwards.
For making sweet chutney:-
Add all the ingredients and ground till paste. Add small quantity of water each time. Add more jaggery if required.
Arrange the puris in a plate.
Put mashed potatoes on each puri.
Put green and sweet chutney.
Add yoghurt, sprinkle sev and chaat masala. Garnish with coriander
Adapted from Tarla Dalal.com