Dahi Sev Batata Puri
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
This popular Indian snack is a form of chaat that originates in the city of Mumbai.
Ingredients
Units
Scale
- 1 packet of Puri
- 200 gms sev
- 5 to 6 medium sized potatoes, boiled and mashed
- 3 to 4 medium sized onions, chopped
- 1 cup (240 ml) yoghurt
- pinch of chaat masala
For Green Chutney:
- 200 gms coriander (dhania) leaves
- 50 gms mint leaves (phudina)
- 4 to 5 green chillies
- 1 1/2 tsp lemon juice
- 3 to 4 cloves (laung / lavang)
- salt to taste
For Sweet Chutney:-
- 50 gms dates (khajur) (seeds removed and soaked in hot water)
- 50 gms tamarind (imli) (seeds removed and soaked in hot water)
- 2 tsp jaggery (gur)
- chilli powder
- salt to taste
Instructions
For making green chutney:
- Add all the ingredients and ground till paste. Add small quantity of water each time. This chutney should not be very thick. It should be kept medium as you can add water afterwards.
For making sweet chutney:
- Add all the ingredients and ground till paste. Add small quantity of water each time. Add more jaggery if required.
For serving:
- Arrange the puris in a plate.
- Put mashed potatoes on each puri.
- Put onions.
- Put green and sweet chutney.
- Add yoghurt, sprinkle sev and chaat masala. Garnish with coriander
- Serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 230
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Frequently Asked Questions
What are sev and puri and where do I find them?
Puri are small crisp-fried hollow shells made from semolina or flour — sold pre-made in packets at Indian grocery stores. Sev are thin, crunchy chickpea-flour noodles used as a topping; the recipe calls for 200g. Both are essential to the Mumbai chaat experience this dish recreates.
Why must this dish be served immediately after assembly?
The instructions specifically end with “serve immediately.” Once the yogurt and chutneys are spooned over the puri and the sev is sprinkled on top, the crisp shells soften quickly from the moisture. Waiting even a few minutes produces a soggy result instead of the crunchy-creamy contrast that defines the dish.
