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vrat sev puri dahi puri
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5 from 1 vote

Vrat dahi sev puri

sev puri should be served immediately once made.
Prep Time30 mins
Cook Time30 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

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.