Скачать с ютуб Dahi Batata Puri | Chaat | Dahi Aloo Puri | Dahi Poori | CookLikeCecilia в хорошем качестве

Dahi Batata Puri | Chaat | Dahi Aloo Puri | Dahi Poori | CookLikeCecilia

#Puri #Poori #Dahi #snack #streetfood Traditional and authentic recipes made easy! Video for Garlic chutney in this video (Punjabi Samosa Chaat) :    • Punjabi Samosa | Ragda Samosa Chaat |...   Coriander & Mint chutney recipe in this video (Besan and Jowar flour chilas with Hari chutney)    • Besan and Jowar flour Chilas with Har...   https://cooklikececilia.com/dahi-bata... Dahi Batata Puri Chatpata chaats are popular on the streets of India, and famous on almost every street in Mumbai. Frequented by those wanting a quick snack or as a substitute for lunch or dinner these lip-smacking street foods are adored by young and old. Dahi batata puri also called dahi aloo puri or dahi puri are crispy puris stuffed with potato and covered with yogurt chutney and coriander leaves. Those who wish to avoid potato can substitute it with sprouted moong or soaked boondi. The aloo puris are a burst of flavours with the various chutneys, yogurt, coriander, sev etc. I personally do not like combining yogurt and raw onion and so have skipped raw onion in this Chaat, do feel free to use onion if you prefer. Dahi Batata Puri Chaat 12 Pani puris 1 boiled potato/boiled sprouted moong/soaked boondi 1 tsp. chaat masala powder 1 small chopped onion (optional) 1 tbsp. sweet chutney (saunth) 1 tbsp. garlic (red) chutney 1 tbsp. coriander mint (green) chutney Salt as required 1 cup yogurt ½ tsp. chilli powder 2 tbsp. malai (barikh) sev ½ tsp. roasted cumin powder Pomegranate and coriander leaves for garnish Chop boiled potato. Mix with onion (optional, I usually don’t prefer yogurt and fresh onion combination), sprouts, salt and mix. Mix yogurt with chilli powder, cumin powder and chaat masala and salt if required. Arrange puris on a plate and make a hole on the top of the puri. Fill the puris with boiled potato mixture or only sprouts or only boondi. Top with the yogurt mixture and hen drizzle the garlic chutney, green chutney and sweet chutney, sprinkle the sev and garnish with pomegrantate seeds and coriander leaves. Add more chutney over the sev if desired. Serve immediately. Adjust the sweet and teekha chutneys to your taste. To make green chutney: Grind to a paste: 1” pc ginger 2 green chillies 2 flakes garlic 1 to 2 cups fresh coriander leaves ½ cup mint leaves 2 tbsp. lemon juice 1 tsp. salt or to taste Grind all together to a paste without adding water as far as possible. To make garlic chutney: Grind to a paste: 1 cup garlic 3 red chillies 1 lemon, juice Salt to taste Grind together to a smooth paste adding water as required. To serve take as much chutney as required and dilute with water and serve. To make Sweet Chutney (Saunth) Made from Mango powder and usually served with snacks 5 tsp mango powder (Amchur) 3/4 cups sugar or jaggery (I used jaggery) 2 ½ tsp. cumin seeds ½ tsp. Black salt 1 tsp. black peppercorns 1 tsp. black cardamom seeds (use white if not available) 1 tsp. red chilli powder Salt to taste 1 drop red food color 1 small raw mango Roast the cumin on a pan, cool. Pound black salt with a pestle if it is in chunks. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder. Transfer to a dry bowl and add the red chill powder and salt and mix well. Sieve the mango powder to break up the lumps. Peel, and cut the mango into small pieces. To make a larger quantity, double the ingredients. Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps. Cook on medium heat, stirring continuously until it thickens and becomes glossy. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves. Simmer 5 minutes. Remove and sieve through a soup strainer and cool. Add the mango pieces and refrigerate.