Dahi shev puri

 

INGREDIENTS :

2 to 3 medium size boiled and peeled potatoes

▢

▢1 small tomato, finely chopped (optional)

▢a few sprigs of coriander leaves, finely chopped (cilantro leaves)

▢½ to ¾ cup yogurt or as required

▢½ cup mint coriander chutney or coriander chutney

▢½ cup sweet tamarind dates chutney or saunth chutney

▢¼ to ½ cup red chili  chutney

▢24 to 30 puris or golgappas

▢nylon sev (fried thin gran as required)

▢red chili powder as required - optional

▢chaat masala as required

▢roasted cumin powder as required

▢black salt or rock salt as required

Preparation

• Firstly prepare all the chutneys and keep them aside.
• You can also make the chutneys a day before and refrigerate them.
• Boil the potatoes and let them cool.
• Once cooled, peel and chop the potatoes.
• Chop the tomatoes and coriander leaves finely.
• Beat the yogurt (curd) with a  whisk till smooth.

Making Dahi Puri

• In a plate, arrange the puris or Golgappas. You decide the number of puris to be served on each plate. 
• Break the puris from the center to create space for the potatoes and chutneys.
• Stuff the chopped potatoes in the pooris.
• Now add the chopped cucumber, tomatoes on top of the potatoes in the puris.
• At this stage, you could sprinkle some chaat masala, jeera powder, red chili powder, and black salt on the puris. This step is optional.
• Top the stuffed puris up with the green chutney, sweet chutney, and red chutney. Top the chutneys as per your liking and taste.
• Add the yogurt in each poori.
• Now again sprinkle all the four dry masalas i.e chaat masala, roasted cumin powder, red chili powder, and black salt.
• Add the Sev on top in a way that each poori gets covered with Sev. Finally, garnish with chopped coriander leaves. 
• Serve Dahi puri chaat as soon as you make it  and ready to Offer
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• The puris become soggy if you serve even after a few minutes.