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.
Scroll below to read the recipe of Vrat sev puri-dahi puri(SP-DP)
Dahi puri should be served immediately once made.
Ingredients
- 1 cup buckwheat flour
- 1/4 cup tapioca starch(or powdered sabudana) or 1/2 cup singada aata(chestnut flour)
- 1 tsp sendha namak/rock salt
- Warm water for kneading
- Oil for frying
- For serving:
- 1 large boiled potato with salt,cumin (jeera) powder and dry mango powder(amchur)
- 1/2 cup plain yogurt
- 2 tbsp date chutney
- 2 tbsp mint chutney
- Handful pomegranate seeds
- salt
- 1 potato shredded
Instructions
- 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).
- Shred potatoes into thin strips.
- Heat oil in a deep wok or 'kadai'.
- Fry them golden brown.Keep it aside.
- Mix mashed potatoes with salt,cumin(jeera) powder and dry mango(amchur)
- Break the papdi into multiple pieces and add it to a plate.
- Add toppings of potatoes,yogurt mint and date chutney.
- Garnish with pomegranate seeds.
- You may optionally add fried shredded potatoes on it.
- Serve it fresh.
- On fried diskettes,add a spoonful of boiled,mashed potatoes.
- Finally add a dollop of mint chutney and date chutney.
- Garnish with potato sev.
Notes
!Note Consume as soon as possible after the plate is ready because it tends to get soggy.
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