Hyma's Flavours: Dahi Batata Puri

Last nite i made dahi batata puri and pani puri for dinner at home...as 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 expect...am sure, someone would next ask me for the recipe...so, here goes the same...

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

Ingredients:

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