Recipes for Batata
Chaat Dahi Batata Puri Ingredients
1/2 cup garbanzo beans
- 2 cups plain yogurt
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander seed
- 1/4 teaspoon rock salt
- 1/4 teaspoon ground black pepper
- salt to taste
- 1 large potato – peeled, boiled and mashed
- 32 thin wheat crackers
- 1/4 cup green chutney
- 1/4 cup sweet and sour chutney
- 1/2 cup red onion, minced
- 1/2 cup chopped fresh cilantro
Hoe to make Chaat Dahi Batata Puri
- Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
- Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
- Season the mashed potato with salt.
- Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.
- Chaat Dahi Batata Puri Recipe is ready to serve.
Dahi Sev Batata Puri Ingredients:
- 2 cups very fine semolina (soji or rava)
- salt to taste
- oil to deep fry
- puri cutter
How to make Dahi Sev Batata Puri:
- Mix soji, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes.
- Take a fist sized lump and make a ball. With the help of some dry maida or soji, roll into big thin rounds. Cut small puris from it with the cutter. Approx. 1 1/2″ diameter. You may use a sharp edged lid of a bottle, if the size is alright.
- Remove the frills formed and mix into remaining dough. Heat oil in a pan and deep fry puris till very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is delay in frying.
- Drain and rest in a colander or over kitchen paper for awhile for oil to dry out. Store in an airtight container when cool.
- If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form.