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Indian Dahi Batata Puri Recipe Video
|Potatoes||2 Medium, boiled|
|Round puffed puris||250 Gram|
|Fine sev||250 Gram|
|Sweet chutney||1 Cup (16 tbs)|
|Coriander leaves||1⁄4 Cup (4 tbs), finely chopped|
|Thick yogurt||2 Cup (32 tbs), beaten and sieved|
|Chili powder||To Taste|
|Chaat masala||To Taste|
|Roasted cumin powder||To Taste|
Calories 884 Calories from Fat 478
% Daily Value*
Total Fat 53 g81.8%
Saturated Fat 17.5 g87.3%
Trans Fat 0 g
Cholesterol 14.7 mg4.9%
Sodium 1066.9 mg44.5%
Total Carbohydrates 85 g28.4%
Dietary Fiber 7.2 g29%
Sugars 13.9 g
Protein 18 g35.3%
Vitamin A 5.2% Vitamin C 30.1%
Calcium 15% Iron 4.7%
*Based on a 2000 Calorie diet
1 In a pressure cooker, combine 200 gms of dates, walnut sized tamarind, 2 cups of water, salt, black salt, and chili powder.
2 Pressure cook for 2-3 whistles.
3 Allow to cool.
4 Put the chutney in a liquidizer jar and sieve.
5 If too thin, simmer for 5-10 minutes.
6 Yields 1 ½ cups
7 Arrange 6-8 puris per person in a plate.
8 Pierce a small whole in each one and stuff them with potatoes, 3-4 tbsp yogurt, all the spices, sweet chutney and coriander.
9 Garnish with Sev.
10 Serve at once. Repeat for the remaining puries.