Chaat Item: Dahi-potato-puri:
Boiled Potatoes meshed mixture served on crisp puris topped with chutneys and yogurt
Ingredients:
Yogurt-1 cup
Potatoes, boiled and meshed-2 medium
Puris (use pani-puri puri)-24
Salt to taste
Sugar-1 tablespoon
Green moong sprouts, blanched-1/2 cup
Red chili powder-1 teaspoon
Chaat Masala-1/2 teaspoon
Green chutney-1/4 cup
Sweet tamarind chutney-1/4 cup
Sev as required (made out of bangal fram fried snack item, which you will get ready in any Indian grocery store- product name is MTR, Garden, or Haldiram and so on)
Roasted cumin powder-1 teaspoon
Decoration:
Fresh coriander leaves, chopped-2 tablespoons
Pomegranate seeds Fresh-2 tablespoons
Method:
Add salt and sugar to thick yogurt and whisk till well mixed.
Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.
Keep it in the refrigerator till use.
Mix boiled potatoes, sprouted moong or boiled black chana, black salt, half teaspoon of red chili powder, Chaat Masala.
Break the puris a little on one side, fill it up with the potato filling, fill the yogurt and place them on a plate.
Add green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top.
Serve immediately.
Tip:
Yogurt: good source calcium, vitamin B-2, B-12, potassium, and magnesium.
Green Moong: good source of protein also contain useful amounts of fibre, potassium, and B-vitamins. They contain low levels of fat, cholesterol and sodium.
Boiled potato: Good source of Fiber, Potassium, Vitamin B6, Carbohydrates:
Green chutney: Good source of vitamins, minerals, good for eyes.
Black chickpea (chana): Chickpeas are a helpful source of zinc, folate and protein. Chickpeas are low in fat and most of this is polyunsaturated.
Boiled Potatoes meshed mixture served on crisp puris topped with chutneys and yogurt
Ingredients:
Yogurt-1 cup
Potatoes, boiled and meshed-2 medium
Puris (use pani-puri puri)-24
Salt to taste
Sugar-1 tablespoon
Green moong sprouts, blanched-1/2 cup
Red chili powder-1 teaspoon
Chaat Masala-1/2 teaspoon
Green chutney-1/4 cup
Sweet tamarind chutney-1/4 cup
Sev as required (made out of bangal fram fried snack item, which you will get ready in any Indian grocery store- product name is MTR, Garden, or Haldiram and so on)
Roasted cumin powder-1 teaspoon
Decoration:
Fresh coriander leaves, chopped-2 tablespoons
Pomegranate seeds Fresh-2 tablespoons
Method:
Add salt and sugar to thick yogurt and whisk till well mixed.
Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.
Keep it in the refrigerator till use.
Mix boiled potatoes, sprouted moong or boiled black chana, black salt, half teaspoon of red chili powder, Chaat Masala.
Break the puris a little on one side, fill it up with the potato filling, fill the yogurt and place them on a plate.
Add green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top.
Serve immediately.
Tip:
Yogurt: good source calcium, vitamin B-2, B-12, potassium, and magnesium.
Green Moong: good source of protein also contain useful amounts of fibre, potassium, and B-vitamins. They contain low levels of fat, cholesterol and sodium.
Boiled potato: Good source of Fiber, Potassium, Vitamin B6, Carbohydrates:
Green chutney: Good source of vitamins, minerals, good for eyes.
Black chickpea (chana): Chickpeas are a helpful source of zinc, folate and protein. Chickpeas are low in fat and most of this is polyunsaturated.
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