Dahi Sev Batata Puri
Ingredients
For Sweet Chutney
Grated jaggery – ¾ cup
Dates – 10-12
Tamarind – big lemon size
Chilli powder- ¾ tsp
Saunf (fennel) powder – ½ tsp (optional)
Roasted cumin powder – 1 tsp
Water – as required
Salt
For Green Chutney
Chopped fresh coriander leaves – 2 cups packed
Pudina/mint leaves – 1 cup packed
Green chillis – 2-3
Lemon juice – 2 tbsp
Water – 2 tbsp
Sugar – 1½ tsps
pinch of salt
For assembling the puri
Puri / Golgappa – 20-25
Potato – 1 big, cubed, boiled and slightly mashed
Whisked yogurt – ½ – ¾ cup
Onion – 1 medium, chopped
Sweet chutney – ⅓ – ½ cup
Green chutney – ⅓ – ½ cup
Chopped coriander leaves
Roasted cumin powder – 2 tsp
Chilli powder – 2 tsp
Chaat masala – 1-2 tsp (optional)
Sev – ½ cup
Instructions
To make sweet chutney
Soak tamarind in 2 cups of warm water for 5 mns. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Turn off heat and cool. Once cool, grind this tamarind mixture along with dates to a fine paste, adding very little water. Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.
Cook on slow to medium flame for 2-3 mns. Add the grated jaggery and allow it to melt and blend well with the tamarind date mix. Continue to cook till it becomes a thick pouring consistency, approx 15-18 mns.
Add chilli, cumin, saunf powders and salt to taste and combine. Turn off heat. Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.
To make green chutney
Wash pudina and coriander leaves thoroughly and allow the water to drain. Grind the mint leaves, coriander leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsp water. Remove into a bowl. Refrigerate until use. It keeps well in fridge for 2-3 days.
Assembling the puris:
Crush the top of the puris to place the fillings. Fill each puri with the mashed potatoes, then add chopped onions. Fill each puri with sweet and green chutney, followed by the yogurt. Sprinkle the sev and roasted cumin, chilli and chaat masala (if using) powder on top of each puri. Garnish with chopped coriander leaves. Serve immediately, otherwise the puris will become soggy.
Notes
You can store the sweet chutney in fridge for 2-3 months. If it’s too thick, add a bit of water to loosen it.
Also while making the sweet sauce, adjust the sweetness and sourness as per your taste. If you want to add more tamarind at a later stage, soak the tamarind in hot water for a few min and squeeze out the pulp and add to the sauce.
I like the coolness from yogurt, so I usually use slightly chilled yogurt. Whisk the yogurt well to remove lumps and also make sure it isnt sour.
For Sweet Chutney
Grated jaggery – ¾ cup
Dates – 10-12
Tamarind – big lemon size
Chilli powder- ¾ tsp
Saunf (fennel) powder – ½ tsp (optional)
Roasted cumin powder – 1 tsp
Water – as required
Salt
For Green Chutney
Chopped fresh coriander leaves – 2 cups packed
Pudina/mint leaves – 1 cup packed
Green chillis – 2-3
Lemon juice – 2 tbsp
Water – 2 tbsp
Sugar – 1½ tsps
pinch of salt
For assembling the puri
Puri / Golgappa – 20-25
Potato – 1 big, cubed, boiled and slightly mashed
Whisked yogurt – ½ – ¾ cup
Onion – 1 medium, chopped
Sweet chutney – ⅓ – ½ cup
Green chutney – ⅓ – ½ cup
Chopped coriander leaves
Roasted cumin powder – 2 tsp
Chilli powder – 2 tsp
Chaat masala – 1-2 tsp (optional)
Sev – ½ cup
Instructions
To make sweet chutney
Soak tamarind in 2 cups of warm water for 5 mns. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Turn off heat and cool. Once cool, grind this tamarind mixture along with dates to a fine paste, adding very little water. Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.
Cook on slow to medium flame for 2-3 mns. Add the grated jaggery and allow it to melt and blend well with the tamarind date mix. Continue to cook till it becomes a thick pouring consistency, approx 15-18 mns.
Add chilli, cumin, saunf powders and salt to taste and combine. Turn off heat. Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.
To make green chutney
Wash pudina and coriander leaves thoroughly and allow the water to drain. Grind the mint leaves, coriander leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsp water. Remove into a bowl. Refrigerate until use. It keeps well in fridge for 2-3 days.
Assembling the puris:
Crush the top of the puris to place the fillings. Fill each puri with the mashed potatoes, then add chopped onions. Fill each puri with sweet and green chutney, followed by the yogurt. Sprinkle the sev and roasted cumin, chilli and chaat masala (if using) powder on top of each puri. Garnish with chopped coriander leaves. Serve immediately, otherwise the puris will become soggy.
Notes
You can store the sweet chutney in fridge for 2-3 months. If it’s too thick, add a bit of water to loosen it.
Also while making the sweet sauce, adjust the sweetness and sourness as per your taste. If you want to add more tamarind at a later stage, soak the tamarind in hot water for a few min and squeeze out the pulp and add to the sauce.
I like the coolness from yogurt, so I usually use slightly chilled yogurt. Whisk the yogurt well to remove lumps and also make sure it isnt sour.
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