Indian Dahi Batata Puri
|Potatoes||2 Medium, boiled|
|Round puffed puris||250 Gram|
|Fine sev||250 Gram|
|Sweet chutney||1 Cup (16 tbs)|
|Coriander leaves||1⁄4 Cup (4 tbs), finely chopped|
|Thick yogurt||2 Cup (32 tbs), beaten and sieved|
|Chili powder||To Taste|
|Chaat masala||To Taste|
|Roasted cumin powder||To Taste|
1 In a pressure cooker, combine 200 gms of dates, walnut sized tamarind, 2 cups of water, salt, black salt, and chili powder.
2 Pressure cook for 2-3 whistles.
3 Allow to cool.
4 Put the chutney in a liquidizer jar and sieve.
5 If too thin, simmer for 5-10 minutes.
6 Yields 1 ½ cups
7 Arrange 6-8 puris per person in a plate.
8 Pierce a small whole in each one and stuff them with potatoes, 3-4 tbsp yogurt, all the spices, sweet chutney and coriander.
9 Garnish with Sev.
10 Serve at once. Repeat for the remaining puries.