Sev puri dahi puri or sp-dp is always crowd favorite in Chaat. However,I always feel it has too much maida.Here is a Vrat sev puri-dahi puri(SP-DP) which you can eat anytime.Hence we have tried to make a healthier version by avoiding ‘maida‘ or plain flour.
You can also make this for your family during Navratri fast.It is healthier and also although it is still fried.You may actually bake them too if needed.
Fasting and Hinduism
Indians do a lot of intermittent fasting.Some fast once a week while others on special days.Usually,we fast on ekadashi(11 th day of the month) or Poornima (Full moon night).There are many who do it once in 6 months.One such fast is that of Navratri.It is a 9 day fasting.We celebrate it twice an year.(Mar-Apr) in spring and (Sep-Oct) in Autumn. Some people also fast on an yearly basis like each monday in rainy season or Saavan.
Usual diet during fasting
Most people eat one meal a day.Usually we eat at sunset.
Generally, we eat only gluten-free flours,root vegetables,dairy and fruits.
We can consume only certain spices. Ginger,dried mango powder, green chillies and black pepper are allowed.
We use rock salt instead of sea salt.
Here is a recipe of Vrat sev puri-dahi puri(SP-DP) which you can easily make at home.
Sago and waterchestnut flour make it healthier instead of plain maida.Yet,they taste as good as your store bought ones.
Afterall,store bought ones gives no nutrition to kids.
They love street food and adore such tangy and sweet snacks.
Furthermore removing’maida’ diskettes ensures you use all the fasting flours after the fasts are done.
Almost all of us do not know what to do with the gluten-free flours once the fasting period is over.
Probably,end up wasting them later.This is a great way to use it.
Vrat sev puri-dahi puri(SP-DP)
Scroll below to read the recipe of Vrat sev puri-dahi puri(SP-DP)
Ingredients
- 2 cup singhara atta/ waterchestnut flour
- 1 cup water
- 1/2 cup sabudana/sago
- 2 large boiled potatoes
- 1 tbsp jeera/cumin powder
- 2 tsp amchur/dried mango powder
- 1 tsp ground black pepper
- Salt
- 1 bunch mint
- 1/2 avocado/1/4 cup yogurt
- 1 piece ginger
- 1 tsp sugar
- Salt
- 1 cup chopped pitted dates
- 1/2 cup water
- 2 tbsp amchur/dried mango powder
- Dash of black pepper powder
- 2 tsp chaat masala(optional avoid if on fast)
- salt
- 1 potato shredded
- Oil for frying
Instructions
- Soak ½ cup sago so that doubles and grind with water.
- Add this to chestnut flour.
- Knead it to make soft pastry dough with little water.
- Use as little water as possible because it leaves water over the time.
- Keep it aside for 30 mins.
- Roll dough with a rolling pin into small diskettes and prick with a fork.
- Heat the oil in a wok and fry diskettes till brown.
- Remove and pat with a tissue.
- Boil a large potato and mash.
- Mix it with salt and cumin.
- Add black pepper and amchur.
- Clean mint leaves.
- Add to blender along with salt,sugar.
- For a vegan option add an avocado or yogurt if non vegan and ginger.
- Now,add water and blend.
- Chop dates in small pieces.You may remove seed from regular dates and use them.
- Boil water in a saucepan and add chopped dates & salt.
- Stir repeatedly till you get sticky mixture.Add some water if you find it gooey.
- Mix pepper and amchur and let it cool.
- Store in a dry bottle in a refrigerator.
- Shred potatoes into thin strips.
- Heat oil in a deep wok or 'kadai'.
- Fry them golden brown.Keep it aside.
- On fried diskettes,add a spoonful of boiled,mashed potatoes.
- Finally add a dollop of mint chutney and date chutney.
- Garnish with potato sev.
- On the fried diskettes.
- Add a spoonful of boiled,mashed potatoes.
- Add a dollop of mint and date chutney.
- Now,add whipped yogurt on top.
- Garnish with potato sev.
- Consume as soon as possible after the plate is ready because it tends to get soggy.
- You will additionally need 1 cup whipped yogurt (curd +little water to make it liquid consistency) for garnish.
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