Dahi Batata Puri

Name: Dahi Batata Puri (Puffed flour crisps with potatoes and chutneys)
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (50 grams) pudina aur dhaniya chutney (mint-and-cilantro chutney); 24 puffed crisp puris (deep-fried flour balloons); ½ teaspoon chaat masala (spice mix for chaat; 1 teaspoon red chile powder; ½ cup (50 grams) sprouted moong beans, blanched (see Note); 2 small potatoes, boiled, peeled, and chopped; 1 tablespoon sugar; ½ teaspoon table salt; 1½ cups (375 grams) plain yogurt, whisked; ¼ cup (60 grams) khajoor aur imli ki chutney (sweet date-and-tamarind chutney); 2 tablespoons fresh pomegranate arils (optional); ¼ cup (10 grams) sev (chickpea-flour vermicelli); 2 tablespoons chopped fresh cilantro; 1 teaspoon ground roasted cumin

Puffed flour crisps with potatoes and chutneys

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a typical street food from the northern part of India: Puffed flour crisps are stuffed with potatoes, sprouts, and assorted chutneys. Prepare this just before serving or the crisps will lose their texture and become soggy.

Ingredients

1½ cups (375 grams) plain yogurt, whisked
½ teaspoon table salt

Asia
India
Snack
Vegetarian
Gluten-free

Method

Put the yogurt in a bowl, add ¼ teaspoon of the salt and the sugar, and whisk until smooth. Set aside in the refrigerator.
In a large bowl, combine the potatoes, sprouted moong beans, the remaining ¼