Sunday, March 27, 2011

Dahi puri

With the onset of summer and a great world cup season on, what more, can we think of for a cricket match evening snack?



Black gram (Urad dal/minapappu) 2tbsp

Semolina (Sooji/ Rava) 3/4thcup

Flour (Maida) 1/2cup

Baking powder 1tsp

Ajwain 1tsp

Refined cooking oil 1cup

Salt to taste


Dry roast black gram till golden brown and grind to a fine powder. Add semolina and grind fine. Mix the black gram-semolina, all purpose flour, salt, baking powder, ajwain in a bowl. Add chilled water as much as required and knead to stiff dough. Cover with a wet cloth for around 10 mins, pat and knead again until dough turn smooth and elastic.

Take average sized lumps of the dough and roll into medium sized chapattis. Using a biscuit cutter cut small circles and cover them with a wet cloth. (Do not leave the dough to dry) Take each puri and deep fry in pre-heated oil until crisp and golden. While frying press the puri with a ladle to puff up.



Whole white chick peas (Kabuli chana) 1cup

Potato (Aloo) 1

Amchur powder 1tsp

Black salt 1tsp

Red chilli powder 1tsp

Cumin powder (Jeera powder) 1tsp

Chopped coriander (Dhania/kotimeera) 2 strands

Chopped Mint (Pudina) 2 strands

Chopped green chillies 4

Curds 2cups

Cumin powder (Jeera powder) 1tsp

Red chilli powder 1tsp

Tamarind chutney 4 tsp

Green chutney 4tsp

Chopped onion 1

Pomegranate seeds 2tsp

Salt to taste

Fresh sev and boondi to garnish


In a bowl, add 2 cups thick curds, a tsp each of cumin powder, salt, red chilli powder,3/4 tsp tamarind chutney and beat for a maximum of 2mins. (The curd turns watery with beating. Hence, 2 mins will do for thick and creamy consistency) Set to cool in the refrigerator.

Soak chana overnight.

Boil potato and the soaked chana to 4whistles.

In a bowl add potato, chana and mash coarsely. Add salt, amchur powder, black salt, red chilli powder, cumin powder, chopped coriander and mint, 2green chillies chopped and mix thoroughly and set aside.

Take the puri , prick to make a hole on the top and fill it with the potato-chana mix. Top it with half a tsp of green chutney, the thick curd mix. Garnish fresh sev, finely chopped onions, green chilles, coriander, tamarind chutney, pomegranate seeds and fresh boondi.

Serve with a nice sherbet or masala chai to go with. A masti-filled way to enjoy the nail biting India vs Pakistan semi final from Mohali.

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