Wednesday, June 14, 2017



Visitors to India are often struck by the fascination we Indians have for street food. In every town or city there are spots where vendors gather to sell their tasty wares of what can broadly be called, "Chaat" which include Pav Bhaji,, Ragda Patties, Corn Sev Puri, etc. These days we often make these at home with a higher standard of hygiene!

One such dish is Dahi Batata Sev Puri which as the name suggests has curds, (Dahi), potatoes, (Batata) and Sev ( crisp savoury made of gram flour). The taste of this dish is enhanced by the chutneys used. While there can be many chutneys to choose from, I have used from my blog the hot and spicy Green Chutney  (made with Mint and Coriander), complemented with the tangy sweetness of the Kajur Imli (Dates and Tamarind) Chutney.

The puris and nylon sev are store-bought, available as they are, in any departmental store. You can choose to make this as spicy or sweet as per your taste by adding the required amount of chutneys.

  • Puris, 24
  • Medium -sized Potatoes, 2
  • Small-sized Onion, 1
  • Green Chutney, 1/2 cup
  • Dates and Tamarind Chutney, 1/2 cup
  • Chilled Fresh Curds, beaten, 3/4 cup
  • Chilli Powder, 2 tsp
  • Roasted Cumin Seeds Powder, 2 tsp
  • Black Salt, 2 tsp
  • Sugar, 1 tsp or as per taste
  • Nylon Sev, 1/2 cup, or as required
  • Coriander Leaves, finely chopped, for garnish,       


Wash and boil the potatoes. Once they are cool enough to handle, peel and chop them. Keep aside.
Chop the onion and keep aside
Whisk the chilled curds and the sugar. Keep aside.
Keep 6-7 puris in a plate. With the thumb, make a hole in the centre of each puri. 
Stuff each puri with a few pieces of potatoes, chopped onion, 1 tsp of green chutney, 1 tsp of sweet chutney, and 1 tbsp of curds
Sprinkle chilli powder, cumin powder, black salt, and nylon sev on top of each of the puris
Garnish with chopped coriander and serve immediately
Repeat with the rest of the ingredients for the other puris

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