Dahi Sev Batata Puri ~ Day 47

This is a very popular and comforting chaat (street food) of India.  The round, puffed, semolina bread called puri, is stuffed with diced potatoes, chickpeas and lentil, which is then topped with a spicy and sweet chutney and filled with lightly sweetened yogurt.  A generous amount of fried chickpea flour noodles called sev, is sprinkled on the puris.  Then comes the fun part. You have to pop each of the puris as a whole in your mouth and eat it in one bite.  As you crunch on these puffs, you can feel the explosion of sweet and spicy flavors fill your taste buds.  Follow my previous posts for chutney recipes and how to make puris.  You can also find the ingredients listed in the recipe at any Indian store.

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Preparation time: 10 minutes

Cook time: 20 minute

Serves: 4

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Ingredients:

• Puris / Golgappas - 25 to 30, homemade or store bought
• Green chutney - 3/4 cup
• Sweet chutney (Tamarind date) - 3/4 cup
• Fine sev - 1/2 cup
• Red chili powder - 1 tsp
• Yogurt / Dahi - 2 cups
• Sugar - 2 tbsp

For the stuffing:

• Boiled potatoes - 2, diced
• Black chana - 1/2 cup (soaked overnight, cooked till soft)
• Whole moong dal - 1/2 cup (soaked overnight, steam cooked till soft)
• Chaat masala powder - 2 tsp

Method:

1. Arrange puris / golgappas in a large plate or tray.  Gently press the center of the puri and create a hole.
2. Beat the yogurt with sugar.  Set it aside.
3. Place the diced potato, chana and moong dal in a mixing bowl.  Add chaat masala and mix well.
4. Stuff the puris with 1/2 tsp or more of the potatoes, chana and moong dal.
5. Add green chutney and sweet chutney, about 1 tsp each.  Fill the puris with yogurt / dahi.
6. Top it off with more chutney and yogurt.  Sprinkle some red chillies and fine sev.
7. Serve immediately, else the puris will get soggy.
8. Enjoy!!

Date and Tamarind Chutney (Sweet Chutney) ~ Day 45

This sweet and sour chutney is another quintessential accompaniment for making chaats.   I have tried many recipes for this chutney over the years and nothing came close to my liking and satisfaction until, I found Chef Harpal Singh's video on YouTube on making this traditional chutney.  It has a perfect balance of sweet, sour and spiciness, that is lip-smackingly delicious.

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Preparation time: 5 minutes

Cook time: 25 minutes

Yields: 2 cups

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Ingredients:

• Pitted dates - 1/2 cup, chopped
• Tamarind - 1/2 cup 
• Grated jaggery - 1/2 cup
• Bay leaves, dry - 1
• Black cardamom - 2
• Dried ginger powder - 1 tsp
• Red chili powder - 3/4 tsp
• Fennel powder - 1 tsp
• Black salt - 1 tsp
• Carom seeds / Ajwain - 1/2 tsp
• Salt - to taste
• Water - 4 cups

Method:

1. Place all the ingredients in 4 cups of water.  Cook over medium heat for 20 minutes or until tamarind and dates are cooked softly and turns into a homogeneous mixture.
2. Strain the mixture using a fine mesh strainer.  Scrape all the juice out using a ladle or spoon.
3. Add 1/4 cup of water to the pulp and strain again, if needed.  Discard the pulp.
4. If the chutney is too thin, boil for another 5 minutes.  Once cooled, the chutney will become thick. 
5. Cool and refrigerate.  

Coriander Mint Chutney (Green Chutney) for Chaats ~ Day 44

A versatile and refreshing chutney made with cilantro and mint, flavored with lemon juice and some spices.  No chaat (savory snack) is complete without this spicy and tangy chutney drizzled all over. This chutney can also be used as a spread for sandwiches and dip for snacks.

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Ingredients:

• Fresh Coriander leaves / Cilantro - 1 cups, washed and roughly chopped with stalks
• Mint Leaves - 1/2 cup, washed
• Green chillies - 2 or to taste
• Lemon juice - 2 tbsp
• Peanuts - 1 tbsp
• Chaat masala - 1 tsp
• Mango powder - 1/2 tsp or a small piece of fresh green mango
• Roasted cumin powder - 1/2 tsp
• Black salt / Kala namak - 1/2 tsp
• Ginger - a small piece
• Garlic - 1 clove (optional)
• Sugar - 1/2 tsp
• Salt - to taste
• Water - for grinding

Method:

1. In a blender, blend all the ingredients until smooth.  Do a taste test and adjust the spices according to your preference.
2. Serve immediately or refrigerate for couple of days.  
3. Use it for chaats, sandwiches or as a dip for your favorite snacks.