Pani puri or Golgappa is the no. 1 street food. Some where it is commonly known as Batashe or Patakhe. Whatever name you like, you can use but people are fond of its taste or water used. But when, Golgappa is serve with dhahi or curd it is called Dahi Puri or dahi batashe. Because of its sweet and spicy taste it is everybody’s favorite. So in the series of chat recipe we are going to share Dahi Puri Recipe.
Ingredients for Dahi Puri:
Golgappe - According to need (easily available in the market),Potato - 06 (boiled and finely cubed),
Onion - 04 (finely chopped),
Gram Flour Senv - 200 gram,
Curd - 01 cup (whipped and add sugar and chat masala),
Chat masala - 02 tbsp.
For Meethi Chutney-
Dates - 50 gram,Tamarind - 25 gram,
Jaggery - 50 gram,
Red chilli powder - 01 tsp,
Salt to taste.
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For Green Chutney-
Green coriander - 150 gram,Mint leaves - 50 gram,
Green chilli - 4-5,
Lemon juice - 2-3 tsp,
Cloves - 2-3,
Salt to taste.
How to Make Dahi Puri:
To make meethi chutney deseeded dates and all ingredients of meethi chutni take in a grinder and grind it finely add a bit of water and check the consistency of chutney.
It should not be very thick nor thin. Same process you can use to make hari chutney.
It should not be very thick nor thin. Same process you can use to make hari chutney.
When both chutneys are ready now do the plating of golgappa. Break the puri over the top. Spoon the boiled potato cubes. Spoon whipped curd. Add green and brown chutney. Sprinkle senv and chat masala over it.
Serve it quickly without wasting any time and spread the magic of golgappa.
Serve it quickly without wasting any time and spread the magic of golgappa.
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