Monday, July 18, 2011

Dahi Batata Puri

Last nite i made dahi batata puri and pani puri for dinner at they say, necessity is the mother of invention....Manchester, CT has the most lousy Indian restaurant.....even a novice would make better food and chat but they scrape through by the generosity of all the bachelors and spinsters who don't mind any crap to cooking by themselves...:-)

Well, i posted the pic of dahi puri on my FB page and there has been so many comments and likes to it which i deftly did'nt sure, someone would next ask me for the, here goes the same...

Preparation time: 25 mins Cooking time: Nil Makes 2 Plates

12 puris (i used store bought but can be made at home too)
1 big potato boiled, peeled and mashed
1/4 cup teekha pudina chutney (spice)
1/2 cup meetha chutney (sweet)
1 1/2 cup chilled fresh curd- beaten
1 tsp chilli powder
1 tsp Jeera (cumin) seeds powder (roast before powdering)
1 tsp black salt or chat masala
4 tbsp Nylon sev or thin sev
Finely chopped coriander for garnishing

For Teekha Pudina Chutney (makes 1-1/2 cups)

2 cups chopped coriander
1 cup chopped mint leaves
3-4 green chillies , roughly chopped ( can add more depending on individual spice preference)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
3-4 black pepper corns
1 clove (lavang)
1" piece ginger
1tbsp lemon juice
1 tsp black salt or chat masala
Salt to taste

Combine all the above ingredients , add 1/2 cup water and blend in a mixer to a smooth paste. Use as required and store the remaining in an air-tight container in deep freezer.

For the Meetha Chutney ( makes 1 cup)

5 de-seeded dates
1 tbsp de-seeded tamarind
1 tbsp grated jaggery
1/4 tsp Chilli powder
1/2 tsp cumin seeds powder (jeera roasted and powdered)
Salt to taste

- Combine the dates, tamarind and jaggery and 1 cup of water, mix well and pressure cook 3 whistles.
- Allow steam to escape before opening the lid. Keep aside to cool.
- Blend in a mixer to a smooth paste and strain using a strainer.
- If the paste is too thick to strain, add 1/2 cup water to make it lighter and easier to strain.
- Add 1 or 1/2 cup of water depending on the consistency preferred( do not add if added prior to straining) and then add the chilli powder, salt and jeera powder and mix well.
- Use as required and store the remaining in air-tight container in a deep freezer.

To make Dhai batata puri:

- Crack a small hole in the center of the puris and arrange 6 puris in a plate
- Stuff each puri with 1/2 tbsp of potato and top with 1 tsp teekha pudina chutney and 1/2 tbsp of meetha chutney and 2 tbsp of curd
- Sprinkle 1/2 tsp of chilli powder, 1/2 tsp of cumin seeds powder, 1/2 tsp of chat masala and 2 tbsp of sev evenly over the puris
- Serve immediately garnished with coriander.
- Repeat with the remaining ingredients to make one more plate

Note: You could add some salt, chilli powder and chat masala to the boiled potato while mashing it, to get some added flavor on it...


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