Dahi Poori Chaat - Recipe Book

 Dahi poori chaat is a popular North Indian Street Food. The crispy tiny poori is loaded with a bunch of yumminess inside. It is hard to find a person who resist this lovely chaat. Assemble all the ingredients and start making chaat! There is no more ruling in making them. Fill the poori with all ingredients. The amount of ingredients adding is always up to your taste.

Find the detailed recipe of making poori, sweet chutney and green chutney below...

Ingredients;

1. Poori- 10 to 15


2. Cooked mashed potato- 1/2 cup


3. Salted Thick curd-1 cup


4. Sweet chutney- 1/4 cup


5. Green chutney- 1/4 cup


6. Chaat masala-1 tbsp


7. Salt-to sprinkle


8. Thinly chopped onion-1 large


9. Thinly chopped tomato-1 small


10. Coriander leaves chopped-one handful


11. Thin sev- 1/4 cup

Preparation:

• Crack the top of the tiny poori to make a fine hole to fill.


• Add a teaspoon of mashed potato inside each poori.


• Sprinkle a pinch of chaat masla on top.


• Above that add a tablespoon of thick curd.


• Add two teaspoons of sweet chutney and green chutney.


• Now sprinkle thinly chopped onions on top evenly followed by tomato and coriander leaves.


• Sprinkle some more chaat masla and little salt.


• Sprinkle some more sweet chutney, green chutney and thick curd for garnishing. 


• Lastly sprinkle thin sev and serve soon.


• Enjoy the crispy bites!!!

Ingredients For Making Puri:

1. Semolina/ rava- ¼ cup


2. All purpose flour/ maida- ½ tbsp


3. Warm water-to makes smooth dough (almost 3 tbsp)


4. Salt-little

• Mix semolina, flour and salt.


• Add warm water little by little and and knead well for 6-7 minutes until a smooth and stiff dough is formed.


• Let it rest for 10 minutes.


• In a smooth surface roll it in to a thin big circle as possible.


• Cut out small circles from these by using a bottle cap or by using the sharp edge of a steel glass.


• Deep fry it in hot oil in a low flame until both sides are nice golden in color and puffed fully (at the time of adding puri in to oil, the oil must be hot and the puri should immersed fully in the oil; so that it can puffed up and then reduce the flame to low)

Ingredients For The Sweet Chutney:

1. Dates- 15 nos


2. Tamarind- two lemon sized balls


3. Ginger-1 small pieces


4. Cumin powder- ½ tsp


5. Salt-to taste


6. Chilly powder- 1tsp

• Remove the seeds of tamarind and dates.


• Cook tamarind and dates in a pan along with ¼ cup of water and ginger piece  for 7-8 minutes until cooked well and become tender soft.


• Remove the ginger piece from it (avoid).


• Switch off the flame and allows to cool down completely.


• Pour in to a blender and make a fine puree out of it.


• After that add,  chilly powder, cumin powder and salt in to it.


• Heat for another 3 minutes and stir well. (Add more hot water if desired to reach the thick sauce consistency.)


• After cools down; store it in a container for long use.

Ingredients For The Green Chutney:

1. Coriander leaves- 1/2 cup


2. Green chilly-2


3. Ginger - 1/4 inch pieces


4. Lemon juice-1/4 tsp


5. Salt-to taste


6. Cumin powder-a pinch


7. Chaat masala-a pinch

• Blend all the ingredients in a blender by adding little water to make a smooth chutney..