Dahi Puri
Puri
Ingredients
1 cup
Semolina
1 Tbsp
All purpose flour
⅛ tsp
Baking soda
1 tsp
Oil
Hot water
(as needed)
Oil
(for frying)
Instructions
1
Mix semolina, flour, baking soda and oil. Add water as needed to make a firm pliable dough, knead well to smooth.
2
Cover with a damp cloth and let rest for 20 minutes.
3
Knead again and divide into 4 equal parts.
4
Take one part and roll into a large thin disc with a rolling pin, make sure there are no cracks.
5
Cut 1 1⁄2 inch circles (about 18) with a cookie cutter.
6
Keep covered with a damp cloth.
7
Repeat with the remainder of the dough. Re-roll the cut outs too.
8
Heat oil on medium high and deep fry until puffed and golden.
9
Press puris with a skimmer to help puff.
10
Remove and drain on a paper towel.
11
Puris should be crisp.
Filling
Ingredients
4 cups
Potatoes
(finely cubed, steamed)
1½ cup
Red onion
(finely chopped)
1½ cup
Tomatoes
(finely chopped)
1 cup
Green chutney
(or to taste, recipe under "chutneys and Pickles")
1 cup
Sweet tamarind chutney
(or to taste, recipe under "chutneys and Pickles")
2 cups
Plain yogurt
2 tsps
Sugar
Salt
(to taste)
Red chili powder
(to taste)
Chaat masala
(to taste)
Ground cumin
(to taste)
Spicy sev
(for garnishing)
Green coriander
(finely chopped, for garnishing)
Instructions
1
To serve: Arrange a few puris on a plate, break in the center.
2
Can substitute Papdi (recipe under "Dry Nasta") instead of puri.
3
Fill some potatoes, onions, tomatoes and the chutneys.
4
Whisk yogurt with 2 teaspoons of sugar.
5
Add some yogurt on top, sprinkle salt, chili powder, chaat masala and ground cumin.
6
Garnish with sev and coriander.
7
Serve immediately.