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 dahi puri and sev puri for your family during Navratri fast recipes. It is healthier and also although it is still fried.You may actually bake them too if needed. The green chutney used for fast version is made with only mint ,green chillies, sendha namak and avocado/yogurt. We do not add chutney dal in this version.
Jump to:
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).Some people also fast on an yearly basis like each monday in rainy season or Saavan. 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.
What to eat during fasting in Navratri?
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.
Most people rely on kheer, halwa, and sabudana khichdi for the fast period. However, if you want to avoid sugar you need to have some other Navratri food options like falhari tikka and pizza .This is basically Navratri fast food but you must follow the diet and the traditions even if you eat this as a meal.
Here is a recipe of Vrat sev puri-dahi puri(SP-DP) which you can easily make at home.
Sago and water chestnut flour make it healthier instead of plain maida. Yet,they taste as good as your store bought ones. After all, 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.
Equipment
- Kadai
- fork
- rolling pin and cookie sheet for making crackers
- Blender to make fresh chutney if not using market based
- steamer/pressure cooker boil potatoes
- whisk ( for yogurt)
Ingredients
For mathri/cracker:
- kuttu ka atta/ buckwheat flour
- tapioca starch or powdered sabudana or ½ cup singada aata(chestnut flour)
- sendha namak/rock salt
- Warm water for kneading
- Oil for frying
For Serving
- boiled potato
- dahi or plain yogurt
- date chutney
- mint chutney
- Handful pomegranate seeds
- salt as per taste
Potato Sev
- potato shredded
Refer to recipe card for quantity
Instructions
For papdi
- In a bowl, add buckwheat flour, tapioca starch/chestnut flour, salt and some warm water.
- Knead it into a smooth dough.
- Roll it into thin poppadums or papdi using a baking sheet.Cut into desired shapes and prick with a fork. Pricking ensures it doesnt puff up like a poori.
- Fry it until crisp on low heat(important).
- Mix mashed potatoes with salt and cumin powder.You can add more spices if you like.
Potato sev (optional)
- Shred potatoes into thin strips.
- Heat oil in a deep wok or 'kadai'.
- Fry them golden brown. Keep it aside.
- You can make a low oil version air fryer , follow our recipe here
Serving suggestion
For dahi sev puri
- Mix mashed potatoes with salt, cumin powder and amchur/ dried mango powder.
- Whisk yogurt to make it a flowing consistency. Add little water if you like it too thin.
- Break the papdi into multiple pieces and add it to a plate..
- Add toppings of potatoes,yogurt, mint chutney and date chutney.
- Garnish with pomegranate seeds.
- You may optionally add fried curly potatoes on it.
- Serve it fresh. Note: It gets soggy after a while so eat it ASAP.
Related links
Vrat dahi sev puri
Equipment
- Kadai
- fork
- rolling pin and cookie sheet,skimmer for making crackers and frying them.
- Blender to make fresh chutney if not using market based
- steamer/pressure cooker boil potatoes
- whisk ( for yogurt)
Ingredients
For mathri/cracker:
- 1 cup buckwheat flour
- ¼ cup tapioca starch or powdered sabudana or ½ cup singada aata(chestnut flour)
- 1 teaspoon sendha namak/rock salt
- Warm water for kneading
- Oil for frying
For Serving
- 1 large boiled potato
- ½ cup plain yogurt
- 2 tablespoon date chutney
- 2 tablespoon mint chutney
- Handful pomegranate seeds
- salt as per taste
Potato Sev (optional)
- 1 potato shredded
Instructions
For papdi
- In a bowl,add buckwheat flour,tapioca starch/chestnut flour,salt and some warm water.
- Knead it into a smooth dough.
- Roll it into thin poppadums or papdi using a baking sheet.
- Cut into desired shapes and prick with a fork.Pricking ensures it doesnt puff up like a poori.
- Fry it until crisp on low heat(important).
Potato sev (optional)
- Shred potatoes into thin strips.
- Heat oil in a deep wok or 'kadai'.
- Fry them golden brown.Keep it aside.
- You can make a low oil version air fryer , follow our recipe here
Dahi Sev Puri
- Mix mashed potatoes with salt, cumin powder and amchur/ dried mango powder(optional).
- Whisk yogurt to make it a flowing consistency. Add little water if you like it too thin.
- Spread the papdi in a plate..
- Add toppings of potatoes,yogurt, mint chutney and date chutney.
- Garnish with pomegranate seeds.
- You may optionally add potato sev on top of it.
- Serve it fresh. Note: It gets soggy after a while so eat it ASAP.
Sev Puri
- On fried mathri ,add a spoonful of boiled,mashed potatoes, some aloo sev.
- Finally add a dollop of mint chutney and date chutney.
- Garnish with pomegranate seeds and mint optionally.
Notes
FAQs
Gluten-free flours, sago, sama or moraiyo rice, root vegetables,nuts, fruits ,milk & milk products are consumed
What is not allowed in Navratri fast?
tomatoes, onion, garlic, turmeric, coriander, okra, eggplants, leafy vegetables are generally avoided.
Storage
Consume as soon as possible after the plate is ready because it tends to get soggy. You can store the potato mash and crackers separately in an air tight box.
Please share your inputs..