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Producer: Peuli Bakshi Editor: Nisha Dubey
Ingredients: 15-20 small golgappa puris 2 medium-sized boiled potatoes (mashed) 1 cup yogurt (whisked and chilled) 1/4 cup tamarind chutney 1/4 cup green chutney 1 tsp chaat masala 1/2 tsp red chili powder 1/2 tsp cumin powder 1 onion (finely chopped) 1 tomato (finely chopped) 1/2 cup sev 2 tbsp coriander leaves (finely chopped) Salt (to taste)
Mash the boiled potatoes and mix with salt, chaat masala, red chili powder, cumin powder.
Whisk yogurt until smooth and creamy. Add a pinch of salt for flavour.
Make a small hole in the center of each puri and put a spoonful of filling in it.
Add chopped onions and chopped tomatoes in the puri over the filling.
Add green chutney, tamarind or sweet chutney over the filled puris.
Top the puris with whisked yogurt, then sprinkle sev, chaat masala, and red chili powder.
Garnish with finely chopped coriander leaves and serve the mouth-watering Dahi Batata Puri immediately.