Recipe: Dahi Batata Puri

Crisp puris in melange of potatoes, chickpeas, curd, mouth-watering chutneys - an ideal treat for a hot summer day.

Ingredients



Method

•  Prepare the chutney and keep it aside.

•  Boil the potatoes and allow them to cool.

•  Once the potatoes have reached room temperature, peel and chop them into tiny cubes.

•  Chop the onions and coriander leaves into small pieces and set aside.

•  Add sugar to the yogurt and beat it into a smooth paste.

•  Crack each puri from the centre and set them on a plate.

•  Fill the puris with 1 tbsp of the potatoes and onions and 1 tsp of chutney. You may add more chutney if desired.

•  Add sev to each puri and cover it completely.

•  Add yogurt. You can either pour it directly onto the plate or place 2 tbsp on each puri separately.

•  Garnish the puris with chopped coriander leaves and add chaat masala as desired.

Note: Serve the puris as soon as they are made as they become soggy over time.

Nisma Chauhan is currently pursuing degree in Mass Communication with a major in print. A full-time shopoholic who loves to cook and invent new recipes.

Published in The Express Tribune, Ms T, July 20^th, 2014.