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Vrat dahi sev puri
sev puri should be served immediately once made.
Prep Time
30
mins
Cook Time
30
mins
Course:
Appetizer, Snacks
Cuisine:
Indian
Keyword:
dahi puri, glutenfree, sev puri, vrat wale sev puri, vrat wale sp dp, vrat wali dahi puri
Servings:
4
Author:
bhavana bhatia
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.