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Monday, February 2, 2009

Dahi Puri

Dahi Puri is nothing but stuffed puris to which beaten curd is poured and drizzled with little coriander chutney and sweet chutney .Garnishe with sev and coriander leaves before serving.


Ingredients:
20 Puris
2-3 Potatoes, boiled and mashed
1 Onion, finely chopped
½ cup Green Moong dal, cooked
1 tsp Chilly Powder
½ tsp Garam Masla
5 tsp Sweet Chutney (more or less according to taste)
2 tsp Coriander Chutney (more or less according to taste)
1 tsp oil
Salt


For Garnishing:
Sev

Red chili powder
Roasted cumin powder
Finely chopped coriander leaves


For Coriander Chutney:

½ bunch Coriander leaves

2 tsp grated coconut

2 Green Chillies

2 Garlic cloves

A small piece of Ginger

Lemon Juice (to taste)

Salt


For Sweet Chutney:

60-70g Tamarind

50g Dates 50g Jaggery, powdered

½ tsp roasted cumin powder

¼ tsp Garam masala

½ tsp Chilly Powder (more or less according to taste)

2 cups of water

Salt according to taste

Preparation
:
1. Heat oil in a pan; add mashed potatoes, chilly powder, garam masala and salt.
2. Mix well and saute for 2-3 minutes.
3. Beat the curd with little salt and sugar.
4. Arrange puris in the serving plates.
5. Stuff the puris with little moong dal, mashed potato and onion.
6. Pour curd to cover each puri.
7. Drizzle a little bit of coriander and tamarind chutney.
8. Sprinkle cumin powder and chilly powder over it.
9. Serve with chopped sev and chopped coriander leaves.

Coriander Chutney:


1. Grind coriander leaves, coconut, green chilly together to a fine paste by adding little water.
2. Pour chutney into a bowl and add salt and lemon juice according to taste.

Sweet Chutney

1. Wash and soak tamarind in 1 cup of water.
2. Boil tamarind along with water for 5-7 minutes
3. Allow it to cool, strain and collect the pulp.
4. In another vessel cook dates along with chilly powder, garam masala, salt and 1 cup water.
5. Cook for 10 minutes.Allow it to cool and blend it to a smooth paste.
6. Mix tamarind pulp, dates paste, jaggery and cook till the chutney becomes thick.
7. Sprinkle roasted cumin powder and mix well.



Note:
1. You can store the sweet chutney for a week in the refrigerator.

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