Dahi Batata Puri

Chaat is a broad term and it encompasses many dishes like Bhel, Pani Puri, Dahi Batata Puri, Ragda Pattice, Sev Puri. In Girgaon (Charni Road), there is famous Chaat-walla at Tarabaug (2 min walking distance from charni road station & my Hinduja college). All the chaat items served by him are mouth-watering. You will also love his masala puri, which he gives after you make payment. There is also a little khao galli near Madhavashram Lane which is not so famous. However, the Dahi Batata Puri and pani puri, you get is amazing.

Dahi Batata Puri comes 5 – 6 puris per plate.The ingredients used are similar to Sev Batata Puri. However, the basic difference between these two chaats is the shape of puris. The puris used for Dahi Batata puri are puffy while for Sev puri the puris are flat. Also, curd / yogut is not used in Sev Puri, which is one of the major ingredient used in Dahi Batata Puri.

Ingredients :
1 packet puffed puris (used for pani-puri) (1 packet contain 50 puris)
3-4 medium sized boiled potatoes
1 finely chopped onion
½ cup boiled sprouted moong
Dhana-jeera powder
Chaat masala
Chilly powder
Green chutney (mint – corriander chutney)
Red chutney (red chilly – garlic chutney)
Sweet chutney (Tamarind, dates & jaggery chutney)
Finely chopped corriander
2 cups thick curd
1 cup fine sev (bhelpuri sev)
2 tspn Sugar
salt to taste

Preparation :
Mash the boiled potatoes after removing the outer skin.
Sprinkle red chilly powder and salt over the potatoes.

Beat the curd to remove its lumps.
Add sugar and salt to the curd.

For Dahi Batata Puri:
With the help of thumb, make a hole in the centre of the puffed puri.
Arrange 5 to 6 puris in a plate.
Stuff mashed potato, onion and boiled moong in each puri.
Now pour red chutney, green chutney and sweet chutney in the puri.
Now sprinkle chaat masala and dhana jeera powder over the puris.
After that pour beaten curd over the puris
Lastly garnish it with sev and corriander.
Serve immediately otherwise it will become soggy

Note :
1. Some people also make Dahi batata puri with “Ragda”.
2. Filing of soaked and drained “boondi” along with potato and moong also enhances the taste