150 grams split skinless green gram (dhuli moong dal) or split skinless black gram (dhuli urad dal)
500 grams potatoes
1 litre yogurt or milk to set it at home
200 ml mango puree
A few elaichi bananas
For faster preparation:
Soak dal and grind. Prepare the dal stuffing and refrigerate. Knead dough and refrigerate. Boil potatoes and refrigerate. Tie up yogurt to prepare hung yogurt for shrikhand. Preferably place in refrigerator.
How to go about it:
Remove the dal paste, dough, potatoes and hung yogurt from the refrigerator. Prepare dahiwale aloo. Meanwhile, put sugar in hung yogurt and prepare the shrikhand. Assemble the dessert and refrigerate till needed. Fry puris and serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.