from 1 vote
Vrat sev puri-dahi puri(SP-DP)
Dahi puri should be served immediately once made.
dahi puri, glutenfree, sev puri, vrat wale sev puri, vrat wale sp dp, vrat wali dahi puri
or powdered sabudana or ½ cup singada aata(chestnut flour)
sendha namak/rock salt
Warm water for kneading
Oil for frying
large boiled potato with salt
cumin (jeera) powder and dry mango powder(amchur)
Handful pomegranate seeds
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.
Dahi Sev Puri
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.
Consume as soon as possible after the plate is ready because it tends to get soggy.