Dahi Batata Puri Recipe - Potato mixture served on crisp puris topped with chutnies and yogurt

This recipe has featured on the show Khanakhazana.

Main Ingredients : Yogurt, Potatoes

Cuisine : Mumbai

Course : Snack

Dahi Batata Puri

If Mumbai seems overcrowded to some, they are not incorrect. This land of opportunity is home for eighteen million people and about half of them - migrants from other cities and towns – live in slums and cling to dreams of making it big in this metropolis. Mumbai is the business, industrial, financial, and celluloid capital of India. Mumbai is the industrial hub of everything from textiles to petrochemicals, and responsible for half of India’s foreign trade. 
And while so many people are on the move, there are bound to be hunger pangs striking at any hour to so many commuters and busy bodies just going about on their daily chores…but there is a mind boggling range of roadside goodies that is hygienically prepared, guaranteed fresh (considering the output, there can be no other way!).

Dahi Batata Puri Recipe - how to make Dahi Batata Puri

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Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Yogurt 1 cup

  • Potatoes boiled and chopped2 medium

  • Puris 24

  • Salt to taste

  • Sugar 1 tablespoon

  • Moong sprouts blanched 1/2 cup

  • Red chilli powder 1 teaspoon

  • Chaat masala 1/2 teaspoon

  • Green chutney 1/4 cup

  • Sweet tamarind chutney 1/4 cup

  • Sev as required

  • Roasted cumin powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Pomegranate seeds (anardana) Fresh 2 tablespoons

Method

Step 1

Add salt and sugar to yogurt and whisk till well mixed. Keep it in the refrigerator till use.

Step 2

Mix boiled potatoes, sprouted moong, salt, half teaspoon of red chilli powder, chaat masala.

Step 3

Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.

Step 4

Break the puris a little on one side, fill it up with the potato filling, dip them in the yogurt and place them on a plate.

Step 5

Alternatively you can also keep the puris on the plate and then pour the yogurt over leaving aside some for topping at the end.

Step 6

Put green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top.

Step 7

Serve immediately.

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