Dahi batata sev puri

As most of you, I love chaats. When my parents were here with us few months ago, aayi and I prepared different chaats, almost every day. I am happy that I have successfully transfered my love to chaats to all my family members. Even dad and my hubby who were not big fans of chaats, love them now.

On one such day, we wanted to make sev puri at home. When we searched in Indian store, we could not find the flat puris. We were in no mood to make them at home. So we changed the plan and thought of making the dahi batata puri (dahi – yogurt, batata – potato). The difference I found between these two chaats is
-Dahi batata puri has yogurt and the red chutney only.
– Sev puri uses flat puris and 3 types of chutneys, most of the times yogurt is not used in this chaat.

Now, every person has their own way of making these. Some people use yogurt in sev puri and some people use more than one chutney in dahi batata puri. So we mixed both of these and prepared dahi batata sev puri. It was absolutely yummy. Once the chutneys are ready, it is so easy to put together.

Just before posting this, I searched for “dahi batata sev puri” in google, I found that there is something called dahi sev batata puri, which included moong and chickpeas along with potato. Check out.

Sweet sour chutney:
2 tea spn tamarind extract or thick juice extracted from a big lime sized ball of tamarind
1 tea spn jaggery
9-10 dates
Salt

Adjust the sour and sweet taste according to taste.

Method:
Soak dates in warm water for about 30 mins. Take out the seeds. Grind them to smooth paste along with jaggery, salt and tamarind. The chutney should not be too thin.

Red chutney:
25 red chilies
2 tea spns chopped garlic
1/2 tea spn tamarind extract or 2-3 pieces of tamarind
Salt

Method:
Grind all the ingredients to a smooth paste with a little water.

Green chutney:
10-15 strands coriander leaves
7-8 green chilies
1/4 cup roasted chana dal (dalia/hurigadale)
Salt

Method:
Grind all to a smooth paste.

Other ingredients:
Puris
1/2 cup cooked and chopped potato
1/2 cup chopped onions
Sev
Chaat masala
1/2 cup yogurt
Rock salt

Method:
Take some puris on a serving plate. Make a small hole on the top. Stuff them with 1 tea spn potato and 1/2 tea spn onion.

Now top with a little yogurt. Spread some chaat masala, rock salt on top.
Now add the chutneys according to individual taste.

Spread sev on top and serve.

Preparation time : 30mins

33 Comments for “Dahi batata sev puri”

says:

We just finished dinner..we made rotis and Kulitha koddel..it tasted real good. I sauted 1/2 a cup of red onions and garlic and then followed your recipe to the T…thanks for an awesome recipe. Happy New year!

says:

I have something similar to these in the best Indian restaurant that I have come across outside of India, in TST in Hong Kong. They are really something.

Happy holidays!

says:

Shilpa..wow..great effort there and lovely DBSP’s! I used to eat these or paani puris daily during my second pregnancy! Here we dont get to eat the tasty ones like in Mumbai, hence I tried Haldiram’s Paani puri..it was a huge hit..I donno if I can make these at home now though!(Nylon sev makes a huge difference in chaat items!)

says:

Hi Shilpa….That Dahi Bataata Sev Puri is making me go and have some at our local Chaat Seller. We have come back to Mumbai for good. Right now waiting for my PC and other things to reach Mumbai port…once in my hand…the recipe blogging starts….Here is me wishing you a very Happy, Healthy and a Prosperous new year..regards supriya

sunitha

says:

hello shilpa
great recipe, love to try it, miss bangalore
i live in shanghai, we dont get puris here, either kind, flat or the swollen, can you please give me an authentic recipe for the puris,
what makes the puris bulge when deep fried? when are they flat,

thanks in advance
have a great new year
warm regards
Sunitha

Shilpa: Please check out pani puri for puri recipe.

says:

I love chaats too. and I have to make them at home as I could eat them almost everyday. I will try to make the chutneys the way you have made them.
Are the red chillies supposed to be dry red chillies?

-Rutu

Shilpa: Yes Rutu, they are dried red chilies.

says:

Hi Shilpa,
I’ve tried this a few times but it never turned out quite right. Your recipe looked simple yet delicious. I tried it and it came out awesome! πŸ™‚

Sakhee

says:

The pictures shown itself makes my mouth water – I don’t know next while preparing the same. Thank you – and Happy new year – and expecting some really delicious-est dishes from you shilpa !!

Sakhee

Mitushi Banerjee

says:

I make something similar at my home and the moong sprouts add a real crunchy texture to this dish. Also i add 1 chickpea to each puri it tastes nice too.

aruna

says:

One of my favorite chats. In sev batata puri flatter puris are used. In dahi batata puri the puris which have not puffed perfectly are used.

Shilpa tastes gr8 when a few moong sprouts, tomatoes, crushed puris and coriander are used for garnishing. A little more of dahi can be added.
In mumbai the best chat is served in Gurukripa at Sion where the dahi batata puri’s are floating in sweet thick dahi.

jyoti

says:

hi!
i really found this site simply great!
tell me one thing that whenever i bake cakes it gets burnt too early say just in 10 min.
why so?
thanks

Shilpa: Temperatures must be too high. Try lowering the temperature while baking.

rasila pradhan

says:

Your website great n delicious.Thanks from my heart.
Kindly help me with tips how to make puri for panipuri, i tried lot but they never puff up and crunchy.
thanks
regrds rasila

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