“Chaat is a broad term that encompasses many different dishes. This recipe is made of yogurt and potatoes and other chaat sauces. You may need to make a trip to an Indian grocery store to stock up on spherical ‘puris’ (also called as pani-puri puris), ’sev’, green chutney, and a sweet and sour chutney. Or you can opt to make it at home as per the recipe.
Smothered with spicy and tangy chutneys, yogurt and tons of other fixings, each plate creates a whole new experience in your mouth. Chaats are one of those purely addictive foods that I simply refuse to live without! Living outside the comfort of your home country teaches you to adapt in ways you wouldn’t have imagined. And you can substitute it in the way you want.
Ingredients of Dahi Batata Puri
For Making Puris
* 1/2 cup Semolina (Sooji)
* 1 cup All-Purpose Flour (Maida)
* Salt per taste
* Oil to deep fry
For Filling and serving
* Hari Chutney (to taste)
* Imli Chutney (to taste)
* 1 cup Moong Lentils (Moong Dal) (boiled & drained)
* 1 Potato (boiled & peeled)
* 1 medium Onion (finely chopped)
* 1 cup boiled black Chick Peas (Chana, Garbanzo Beans) (Soaked in water for 6 hours)
* A bunch of finely chopped Coriander Leaves
* Fine Sev (as needed)
* 1 tsp. Cumin Powder
* 1 tsp. Red Chilli Powder
* Chat masala (as Required)
* Pomegranate Seeds (as required)
* Salt to taste
* Plain Yogurt (beaten)
For Making Puris
1. Mix the white flour, salt and semolina together and knead into a soft dough. Set aside 15-20 minutes.
2. Make small sized balls.
3. With the help of some dry maida or sooji, roll into thin rounds.
4. Heat oil in a pan and deep fry puris till very light brown and crisp.
5. Drain in a paper towel for a while to dry out the oil.
6. Store in an airtight container when cool.