Vrat sev puri-dahi puri(SP-DP)
Dahi puri should be served immediately once made.
Servings: 4
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 with salt cumin (jeera) powder and dry mango powder(amchur)
- ½ cup plain yogurt
- 2 tablespoon date chutney
- 2 tablespoon mint chutney
- Handful pomegranate seeds
- salt
Potato Sev
- 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
- 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.
Sev Puri
- 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.
Consume as soon as possible after the plate is ready because it tends to get soggy.