Monday, 29 October 2012

Dahi Sev Puri

Dahi(yogurt) and puris are small crispy semolina balls. Its an Indian snack which is especially popular in the state of Maharashtra. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor.


  •  Maida/all-purpose flour 1/4 cup
  • Urad dal flour 2 tbsps
  • Ravva/semolina/sooji (very fine variety) 1 1/2 cups
  • Oil  1 tbsp
  • Salt to taste
  • Water for kneading
  • Oil for deep frying
  1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30 mts. (very imp step)
  2. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin roti.
  3. Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
  4.  Cool and store in an air tight container and use when required. 

Tamarind chutney
  •  Tamarind 1 cup
  • Jaggery 1/2 cup 
  • Red chilli powder 1/2 tsp
  • Dry Roasted cumin powder 1 tsp 
  • Warm water 2 cups
  • Salt to taste

  1.  Extract the pulp from tamarind. 
  2.  To tamarind pulp add jaggery, red chilli powder, roasted cumin powder and salt 

Green Chutney
  • 2 cups chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 2 green chillis
  • 2 tbs lemon juice
  • 2 tbs water
  • 1 1/2 tsps sugar
  • Salt to taste


  1. Wash Mint leaves and coriander leaves thoroughly and drain the water
  2.  Grind the mint leaves, coriander leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbs water.
  3.  Remove into a bowl. Refrigerate until use. 
 Some other preparation to do apart from chutneys

  • Chopped onions finely
  • Chopped tomatoes finely
  • Soak boondi in water for 5 minutes
  • Cook potatoes and cut it into small pieces
  • One bowl of Yogurt 
  • Red chilli powder for spiciness
  • Chaat powder for tangy taste 
  • Sev for garnishing

And now finally how to have Dahi sev puris 

  • Take a puri make a small hole in it 
  • Add Onions, tomato's, boondi  and potatoes to puri (If you don't like any of this you can just skip it)
  • Now add green chutney and tamarind chutney
  • lastly add yogurt sprinkle some red chilli powder, Salt and some chaat masala power add some sev to it and your yummy, tasty Dahi puri is ready...
In market you get Haldiram panipuri packet you can use that puri for Dahi sev puri.

Oo god m really feeling hungry now.... 

Hope you all like my post....

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