Puris .. as needed
Potatoes ... boiled and cut into fine pieces
Moong sprouts .. boiled
Boondi .. Soaked in water
Sweet tamarind chutney .. as needed
Mint coriander chutney .. as needed
Yogurt .. blended with salt
Onions ... finely chopped ( optional
Coriander leaves .. for garnishing
Sev .... fine variety (for garnishing)
Dry roasted and ground cumin powder .. to sprinkle
Chaat masala ... to sprinkle
Red chilli powder ... to sprinkle
To make puris :
Maida or Wheat Flour.....1 tea cup
Salt to taste
Mix all above ingredients into a soft dough.
2. Take some dough, make into a big ball and roll out into a puri size.
3. Repeat to make another chapati of the same size.
4. Brush a little oil on the surface of one chapati. Sprinkle some flour.
5. Place another chapati on top and continue rolling until thin. Avoid creases during the rolling process.
6. Now using a small round cutter or a bottle lid, cut small circles out of it.
4. Now, deep fry them. Make them raise or puff up on high flame and then lower the flame so that they get crisp. Fry them till they turn golden brown and crisp.
1. Boil 3 to 4 potatoes.
2. Cut them into small pieces.
3. Add salt and chat masala.
Soak the boondi in water.
Squeeze it out and add salt.
Make sprouts by soaking whole moong in water.
Wrap them in a wet muslin cloth for 1-2 days sprinkling water 2-3 times.
Boil them in salt water and drain them using a strainer.
You can use boiled Chickpeas. (Chana)
Sweet Tamarind Chutney ... see recipe .. HERE
Mint and coriander Chutney .. see recipe ... HERE
To make dahi puri:
1. Make a small opening in the middle of each puri carefully.
2. Stuff all the filling ingredients and sprinkle some on top.
3. Spoon the yogurt and chutneys.
4. Sprinkle the spice powders.
5. Garnish with thin sev and coriander leaves.
Serve immediately before it becomes soggy.