How to make Dahi Batata Puri - Potato mixture served on crisp puris topped with chutnies and yogurt

This recipe has featured on the show Khanakhazana.

Main Ingredients : Yogurt (दही), Potatoes (आलू)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Dahi Batata Puri

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Dahi Batata Puri checkout Dahi Ke Kebab, Lebanese Cheese Balls, Dahi Poha Tadka, Dahi Ke Kebab . You can also find more Snacks and Starters recipes like Stuffed Omelette, Oriental Fish Kababs, Crusty Herbed Chicken, Honey Peanut Rolls.

Dahi Batata Puri Recipe Card

Dahi Batata Puri
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Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dahi Batata Puri Recipe

  • Yogurt 1 cup

  • Potatoes boiled and chopped 2 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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MasterChef Sanjeev Kapoor

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.