Dahi-batata-sev puri

Ingredients

• 2 large Potato (Boiled and mashed)
• 0.5 cup Safed Vatana (Dried White Peas) (Soaked overnight and boiled)
• 0.5 cup Plain Sev
• 0.5 teaspoon Red Chilli Powder
• 0.5 teaspoon Jeera (Cumin) Powder
• 0.5 teaspoon Chaat Masala
• 0.5 teaspoon Salt (Adjust to taste)
• 1 cup Coriander Leaves (Chopped)
• 0.5 cup Mint Leaves
• 1 unit Green Chillies (Chopped)
• 0.5 inch Ginger (Chopped)
• 2 tablespoons Tamarind (Raw)
• 0.5 cup Jaggery
• 0.5 teaspoon Lime Juice
• 1 cup Water
• 1 cup Pani Puri Papad (Deep-fried)
• 1 medium Onions (Chopped)
• 0.25 teaspoon Turmeric
• 0.5 cup Curd (Plain Yogurt)
• 1 tablespoon Sugar

Instructions

1. 1Purchase readymade puris or obtain pani puri papads from a store. Deep fry them in oil until crispy and set aside.
2. 2Wash the tamarind thoroughly. Boil it with jaggery and water until the jaggery dissolves completely. Allow it to cool, then squeeze and strain the liquid into a bowl. The resulting liquid should be slightly thick.
3. 3Wash coriander and mint leaves. Grind them with ginger, green chillies, lime juice, salt, and water until smooth. Set aside in a bowl.
4. 4Soak the white peas overnight. Boil them with turmeric and salt until tender. Drain and set aside in a bowl.
5. 5Boil the potatoes until tender. Peel and mash them thoroughly. Set aside in a bowl.
6. 6Beat the curd until smooth. Add sugar and mix well. Set aside in a bowl.
7. 7Arrange the puris on a plate, making a hole in the top of each. Surround the puris with bowls of green chutney, tamarind-jaggery liquid, curd-sugar mix, mashed potatoes, boiled white peas, chopped onions, chopped coriander leaves, and sev.
8. 8Fill each puri with mashed potatoes, boiled white peas, green chutney, tamarind liquid, curd, sev, and chopped onions. Sprinkle coriander leaves and additional onions over the top.
9. 9Sprinkle salt, chaat masala, red chilli powder, and jeera powder over the filled puris. Serve immediately.