A delicious North Indian street food, Dahi Sev Batata Puri is a popular chaat recipe. Crispy puris stuffed with a potato mixture topped with sev, coriander, mint and tamarind chutney and yoghurt, this snack recipe will be loved by all age groups.Learn the recipe of Dhai sev batata puri by vahchef.
- Mix semolina, salt and enough water to knead the dough. Knead dough till it gets soft. Set aside covered with a wet cloth for about 15-20 minutes.
- Take a fist-sized lump of dough and make a ball. With the help of some dry flour or semolina, roll into big thin rounds.
- Cut small puris from it with the use of puri cutter. (You may use a sharp-edged lid of a bottle if the size is alright.)
- Remove the frills formed and mix into a remaining dough.
- Heat oil in a pan and deep fry the puris until they are very light brown and crisp.
- Keep the dough covered with a moist muslin cloth if there is a delay in frying.
- Drain on tissue paper for a while for the oil to dry out. Store in an airtight container when cool.
- For making chaat, put 6 puris on a plate.
- Crack a small hole in the centre of each puri.
- Stuff each puri withboiled moong lentils and top with greenchutney and curd.
- Sprinkle chilli powder, cumin powder, salt and onionevenly over the puris and serve immediately garnished with coriander.