DAHI BATATA PURI (YOGURT & POTATO PURIS)
A recipe for a north
Indian snack.
Flour - 250 gm.
Yogurt - 450 gm.
(whisked)
Savoury boondis - 100 gm.
(soaked in water)
Potatoes - 75 gm.
(cubed and boiled)
Moong-dal - 100 gm.
(sprouted and boiled)
Split gram - 100 gm.
(soaked and boiled)
Red chilli powder - 2.5 gm.
Semolina - 3.5 gm.
Salt to taste.
Mix flour, semolina, salt and ough wat3er to bind a hard dough. Divide the dough in small balls, roll into small discs and deep fry.
Arrange this on a plate. Make a hole in the puris. Add boiled potato cubes, lentils and boondi and insert in the puris.
Pour yoghurt over the puris, sprinkle salt and chilli powder. Serve with sweet tamarind chutney and green coriander chutney.
Time taken -- 45 min.
Serves -- 6.
