Vrat dahi sev puri
sev puri should be served immediately once made.
Servings: 4
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
Consume as soon as possible after the plate is ready because it tends to get soggy.