Home     About Us     Search     Contact Us 

  Indian Cuisine & Culture Made Easy in the United States

 
 

 

 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...

 

Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 

 

Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 

  more...

Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?

 

 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.egroups.com
Top

Dahi Batata Puri 

Small pooris served with either moong or boiled mashed potatoes,  spicy green chutney, sweet tamarind red chutney and topped with sev and yogurt. 

Chaats.....every Indian is familiar with this word and has tasted chaat in some form or other at some time or other. Popular with kids, teenagers, adults, alike, everyone likes the tangy taste of chaat now and then. 

Chaats do have many high caloric ingredients like sev, puris, farsan, fried potatoes, etc. But they also have a balancing amount of nutritious ingredients like cucumbers, boiled potatoes, tomatos, coriander, etc.

For puris

2 cups very fine semolina / rava
salt to taste
water
oil to deep fry
puri cutter

Mix semolina, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Take a fist sized lump and make a ball. With the help of some dry flour or semolina , roll into big thin rounds. Cut small puris from it with the cutter. Approx. 1 1/2" diameter. You may use a sharp edged lid of a bottle, if the size is alright. Remove the outer edges formed and mix into remaining dough. Heat oil in a pan and deep fry puris till very light brown and crisp. Keep the puris covered with a moist muslin cloth if you would like to fry them later.  Drain and lay them on a kitchen paper towel for awhile for the oil to dry out. Store in an airtight container when cool.

Other Ingredients

Green chutney 
Tamarind chutney 
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Beaten curds
Fine sev
Boiled potato chopped
Onion finely chopped
Boiled chickpeas
Boiled drained whole green moong

Place the pooris on a plate. Fill in a tiny bit of moong, potato, sev, onion as desired. Pour fresh beaten curds to cover each puri. Drizzle a bit of green and tamarind chutneys. Sprinkle salt, crushed cumin and a pinch of red chili powder. Garnish with sev and chopped coriander.

Serve immediately.



 

Guest Book      Contact Us

Advertising Info    Disclaimer    Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved

Top