DAHI PURI RECIPE VIDEO RECIPES

Steps:

•  Take a plate add sev, then arrange puries add potato, peas, sweet curd, sweet chutney,green chutney, sev, onion, tomato, cucumber, coriander leaves, sev, red chili powder, chat masala. Top it of again with sweet curd, sweet chutney, green chutney, red chilli powder,chat masala, sev, coriander leaves and serve.

Steps:

• Place chickpeas in a medium saucepan and pour in water to cover by 2"; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and adding more water as needed to keep covered, until tender and very creamy, 45–60 minutes. Drain.
• Meanwhile, combine potatoes and turmeric in another medium saucepan and pour in water to cover by 2"; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, 8–10 minutes. Drain.
• Purée tamarind concentrate, date syrup, ginger, 2 Tbsp. chaat masala, 1 tsp. cumin, 1 tsp. red chili powder, and ¼ cup cold water in a blender until smooth. Season tamarind chutney with salt.
• Mix yogurt, 2 Tbsp. chaat masala, remaining 2 tsp. cumin, and remaining 2 tsp. red chili powder in a small bowl to combine; season with salt.
• Pour oil into a large pot to come 3" up sides and fit with thermometer. Heat over medium until thermometer registers 350°. Working in batches, slip 6–10 puris into oil and fry, turning with a slotted spoon, until golden and puffed, about 30 seconds. Transfer puris to a paper-towel-lined baking sheet.
• Break open puri on one side and fill each one with 1 Tbsp. chickpeas and 1 Tbsp. potatoes. Transfer to a platter; drizzle with spiced yogurt, tamarind chutney, and Scallion Chutney. Scatter red onion, cilantro, mint, and sev over and sprinkle with more chaat masala.