Dahi sev batata puri

Yield: 1 servings

Measure Ingredient
2 cups Very fine semolina; (soji or rava)
\N \N Salt to taste
\N \N Water
\N \N Oil to deep fry
\N \N Puri cutter
\N \N Green chutney; (refer chutneys)
\N \N Tamarind chutney; (refer chutneys)
\N \N Crushed cumin powder
\N \N Red chilli powder
\N \N Salt
\N \N Chopped coriander
\N \N Beaten curds
\N \N Fine sev
\N \N Boiled potato chopped
\N \N Onion finely chopped
\N \N Boiled chickpeas
\N \N Boiled drained moong



Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes.

Take a fist sized lump and make a ball.

With the help of some dry maida or soji, roll into big thin rounds.

Cut small puris from it with the cutter. Approx. 1½" diameter.

You may use a sharp edged lid of a bottle, if the size is alright.

Remove the frills formed and mix into remaining dough..

Heat oil in a pan and deep fry puris till very light brown and crisp.

Keep the puris covered with a moist muslin cloth if there is delay in frying.

Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

Store in an airtight container when cool.

If in a hurry, just cut the big puris into small squares and use the same.

No dough is then put back in frill form.


Choose puris which have puffed. Make a hole on one side by giving a sharp tap with index finger.

Fill in a tiny bit of moong, potato, sev, onion as desired.

Arrange in serving or individual plates.

Pour fresh beaten curds to cover each puri.

Drizzle a bit of green and tamarind chutneys Sprinkle salt, crushed cumin and a pinch of red chilli powder.

Garnish with sev and chopped coriander.

Serve immediately.

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