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Dahi Batata Puri (Poori)
Bombay Palace
5
from 1 vote
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Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer, Breakfast, Snack
Cuisine
Indian
Servings
1
Ingredients
4
puri (poori)
1
tbsp
sweet yoghurt
1
tbsp
tamarind chutney
readily available online
1
tbsp
sev
gram flour straws
1
tsp
roasted cumin powder
For the stuffing
50
g
boiled potato
chopped
25
g
black chickpeas
boiled
5
g
ginger
chopped
½
green chilli
finely chopped and deseeded (optional)
5
g
raw mango
chopped
1
pinch
chaat masala
1
pinch
cumin seeds
5
g
coriander
chopped
For the mint and coriander chutney
50
g
fresh coriander leaves
25
g
fresh Mint Leaves
1
pinch
salt
2
cloves
garlic
1
tsp
lime juice
To garnish
Chopped coriander
Strawberry
optional
Watermelon slices
optional
Instructions
Blend all mint and coriander chutney ingredients together to make a fine chutney.
Mix all of the stuffing ingredients.
Tap the hollow puri (poori) shells gently with your finger and make holes in the centre.
Half fill the shells with the stuffing.
Add tamarind and mint chutney into each shell.
Add sweet yoghurt into each shell.
Top each shell with sev.
Apply the tamarind sauce to each shell, above the sev, in a light, thin circle.
Garnish with chopped coriander and strawberry and watermelon slices.
Notes
Tip: It should be served immediately after making as the shell will become soggy.
Keyword
Chaat, Poori, Puri