Dahi Batata Puri
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Bombay Chaats like Pani Puri, Sev Puri , Dahi Batata Puris are super tempting. Esp the ones got at famous eateries like The Kailash Parbat all over Bombay region.
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Ingredients
- 1/4 cup All Purpose flour Maida or Plain Flour
- 3/4 cup fine Sooji Semolina Flour
- 1/2 cup water as needed
- To serve- Boiled Potatoes
- Instant Sweet chutney
- Nylon Sev
- Whisked and seasoned curd
- Chopped onion
- Soaked boondi
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Instructions
- Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
- Divide the dough into about 60 small balls. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle
- Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. Start frying the puris, starting first with the puri you first rolled.
- Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying. Take the puris out and place over paper towel
- How to serve- Take one puri and stuff it with boiled potatoes, soaked boondi, onion, curd , chutney and sev. Serve all puris in this way.
Notes
Since home made is always hygienic and healthier, I prefer making most street foods at home only.
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