Dahi Puri

• Produce

  • 1 Coriander - 2 tbsp, Fresh
  • 1 Boiled black g Kale chane
  • 1/4 cup Pomegranate seeds
  • 1 Potatoes

• Refrigerated

  • 1 cup Curd

• Condiments

  • 1/4 cup Mint and coriander chutney
  • 1/4 cup Tamarind chutney, Sweet

• Baking & Spices

  • 1/4 tsp Red chili powder
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/4 powder tsp Cumin, Roasted

• Other

  • Chaat masala - ½ tsp
  • Gol gappe Puri - 30-40
  • Boiled whole moong - ¼ cup ( soak for a few hours before boiling
  • Nylon sev - ¼ cup

Found on whiskaffair.com

Description

Ingredients

• Gol gappe Puri - 30-40
• Boiled potatoes - ½ cup ( cut into small cubes )
• Boiled black gram / Kale chane - ½ cup ( soak for a few hours before boiling )
• Boiled whole moong - ¼ cup ( soak for a few hours before boiling )
• Curd - 1 cup
• Salt - ½ tsp
• Chaat masala - ½ tsp
• Roasted cumin powder - ¼ tsp
• Red chili powder - ¼ tsp
• Mint and coriander chutney - ¼ cup
• Sweet tamarind chutney - ¼ cup
• Nylon sev - ¼ cup
• Fresh coriander - 2 tbsp ( chopped )
• Pomegranate seeds - ¼ cup

Directions

• Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
• Arrange the gol gappe on a plate.
• Make a small hole in each gol gappa with your finger.
• Fill small amount of boiled potato, black gram and moong in each gol gappa.
• Pour yogurt from top.
• Sprinkle little masala mixture that we made earlier on yogurt.
• Sprinkle mint and coriander chutney and tamarind chutney on top.
• Sprinkle some more masala mixture.
• Sprinkle nylon sev, coriander and pomegranate seed on top.
• Serve immediately.
• Note - You can adjust the amount of ingredients to suit your taste.