A - Z Indian Street Food ~ D for Dahi Batata Puri / Dahi Batata Sev Puri

The man of the house wanted some dabeli for letter “D’ while I wanted to explore daulat ki chaat. Unexpectedly, my little one out of no where decided that she deserves to be mentioned in this post. Her reason being  that I haven’t written about her recently on my blog and instead of her father, I should have mentioned about her in the introductory post of this street food series. It was kinda surprising to hear that since she neither cares about what I cook nor volunteers to eat even the basic meals of the day. She barely can handle spicy foods and chaats, therefore doesn't top her favorite foods' list. She suggested to showcase her one and only favorite chaat which happens to be dahi batata puri or dahi batata sev puri that she enjoys without the spicy green chutney. I obliged and so, here is the delicious dahi puri for the alphabet 'D' which is enjoyed by many across India.

Dahi is yogurt in Hindi, batata is potato, sev is the fried chickpea flour strings and puri / golgappe is the puffed bread. (I fried the ready-made discs sold for puris.) Vegetables paired with spicy, tangy and sweet flavors of the chutneys and balanced with the right amount of sweet yogurt and spice powders - all stuffed in a bite sized puffed bread and are garnished with crunchy sev and flavorful cilantro. That is Mumbai's dahi batata puri, bursting with flavors in a nut shell. One whole puri with all the stuffings and garnishes is  popped into mouth and savored.

Ingredients:

2 medium sized potatoes - peeled, cubed and boiled

1 onion, finely chopped

1 tomato, finely chopped

About 25 golgappa puris

Coriander – mint chutney

Sweet date tamarind chutney

1 cup full fat yogurt

Chaat masala to taste

Black salt to taste

Cumin powder to taste

Chili powder to taste

Finely minced cilantro

Fine sev to garnish

Method:

* Whisk the yogurt lightly and keep it aside. 

* Gently tap the top the puri shells and break the tops to form receptacles for the stuffing. 

* Fill a puri with little amount of potatoes, tomatoes and onion. 

* Sprinkle a few pinches of spice powders if preferred. Pour chutneys as much as preferred. 

 * Next spoon in yogurt over the top of chutneys and sprinkle the spice powders. 

 * Top the puri with lots of sev and cilantro.

* Repeat the steps with the remaining puris.

* You can arrange 7 or a preferred number of puris on each serving plate. Assemble and serve them immediately or they will turn soggy. 

So far, on this series, 
A for Aloo Kabli

B for Bajra Vada
C for Chooda Matar

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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