DAHI PURI

Who doesn't crave some lip-smacking chaat? It appeases to all age groups, and in most Indian homes, at all times.The most gratifying feeling is when it is made at home, with the personal touch. So, here's one of my weeknight dinner experiments that turned out to be quite a special treat!

I normally do not use ready made products in a recipe as I don't stock too many prepared foods in the pantry, but this time I used prepared items. The things I used are easily available at most Indian stores in the U.S and in several supermarkets in India. I also gave the original recipe some minor tweeks of my own. I had Swad tamarind chutney, which I mixed with a spoonful of sugar to make the sweet tamarind chutney. The original recipe calls for tamarind & date chutney. For those who want to try making it, a link I'd recommend is http://www.vegrecipesofindia.com/tamarind-date-chutney-recipe-sweet-chutney-for-chaat/

I also used ready made Swad coriander & mint chutney. Again, this can also be prepared easily at home. The link for that is http://www.vegrecipesofindia.com/mint-coriander-chutney-recipe/

I used boiled, canned chick peas in the stuffing, but you can also use boiled, diced potatoes. I just like to save time on weeknights.

Preparation time: 15 minutes

Serves: 2 or 3

Ingredients:

Puris or golgappas - 20 to 25

Boiled chick peas - 1 cup, washed & drained

Red onion - 1 small

Tamarind chutney - 1/2 cup 

Sugar - 1 Tbsp

Mint & Coriander chutney - 1/2 cup

Yogurt - 1/2 to 3/4 cup

Red chili powder - to taste

cumin powder - to taste

Sev - about 1/2 cup or more, as needed

Method:

• In a small bowl take the tamarind chutney & mix the sugar in it. This step can be skipped if you are using the tamarind and date chutney
• Dice the red onion finely

• Beat the yogurt with a wired whisk till smooth. You can add a teaspoon or two of water if the yogurt is very thick
• In a plate, arrange the puris or golgappas as per portion size. Break the puris in the center on one side

• Stuff the boiled chick peas in to the puris

• Then add the diced red onions in each of the puris

• Add half a teaspoon each of the mint & coriander chutney and the tamarind chutney in to the puri.
• Top it with the yogurt, according to taste.

• Sprinkle the red chilli powder & cumin powder on the puris, as per taste

• Add the sev on top in a way that each puri gets covered with sev. Eat as soon as possible, so that the puris do not turn soggy

NOTE: you can also add boiled potatoes, peas, tomatoes as stuffing. If you have chaat masala, you can sprinkle that on top as well. Garnish can be done with coriander leaves or mint leaves, to make the dish look pretty.