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Dahi Batata Puri

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Cuisine : Maharashtrian
Category : Vegetarian
Course : Snacks

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Dahi Batata Puri

Maharashtrian Cuisine Snacks
Ingredients:

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Featured Recipes for Dahi Batata Puri

Crispy Puffs with Potatoes, Pineapple, and Yogurt
(Dahi batata puri)

Gol-gappas or paani-puris are extremely popular on the streets of India. These are hollow, puffed balls made with semolina and whole wheat. They are available ready-made at Indian markets. These puffs are very versatile and can be filled with the stuffing of your choice.

Serves 6
1 large potato
1/4 cup tamarind chutney
1/4 cup mint chutney
1/2 cup canned chickpeas, drained and coarsely mashed
1/2 cup canned pineapple, drained and coarsely mashed
1 cup nonfat plain yogurt, whisked until smooth
20 paani-puri puffs, store-bought
salt to taste
1 teaspoon cumin seeds, dry roasted and ground
2 tablespoons chaat-masala

1. Cook the potato in lightly salted boiling water over high heat. Reduce the
heat to medium low, cover the pan, and simmer until tender—about 15
minutes. Remove from heat, cool, and chop it finely.
2. In a medium-sized bowl, mix together the diced potatoes, chickpeas,
pineapple, and chaat-masala.
3. With a thumb or forefinger, gently make a big hole in the thinner side of the paani-puri puffs. Fill it with the mixture—about 1 tablespoon. Place on the serving platter and scatter all the leftover mixture on top of the puris.
4. Add cumin and salt to the yogurt. Pour it over the stuffed puris with the
tamarind and mint chutney.

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