Sev Batata Dahi Puri Recipe
Sev Batata Dahi Puri or SBDP is a very famous variety of chaat, popular especially in the city of Pune. It is also commonly known as SPDP (Sev Potato Dahi Puri). Sev Batata Dahi Puri mostly requires the flat puris but you can also use the puris that are used for Pani Puri. The pooris, and the two chutneys it uses, can be prepared and stored well in advance. The rest of it is very easy to prepare last minute. It is a perfect mouth watering recipe that you are bound to enjoy!
- For the pooris
- Semolina (Rawa/ Sooji) - 1/2 cup
- Salt - 1/24tsp
- Baking soda (sodium bicarbonate) - 1/8 tsp
- All purpose flour (Maida) - 1 & 1/2 tbsp
- Oil - For frying
- For the filling or topping
- Potato - 2 boiled
- Onion - 1 small, finely chopped
- Plain yogurt - 1/2 cup beaten
- Sweet tamarind chutney - About 1/4 cup or as needed
- Mint chutney - About 1/2 cup or as needed
- Thin sev (gram flour fritters) - About 1/2 cup or as needed
For the puris:
- If you are using the puffed up puris, please refer to the link - http://uma.kitchen/2015/12/pani-puri-recipe/
- For flat puris, take 1/2 cup semolina in a kneading bowl.
- Add 1 & 1/2 tbsp all purpose flour, 1/8 tsp baking soda, and 1/4 tsp salt to it.
- Use warm water to knead into a semi soft dough (just like for regular puris), and cover with a damp kitchen towel or muslin cloth. Keep aside for 30 minutes. (After 30 minutes, if you think the dough has become hard and dry, knead again with some water.)
- Divide the dough into small parts about 2"big, and roll each part into a ball.
- Take one ball at a time and roll it into a circle (about 2 mm in thickness). Use some all purpose flour to dust when rolling.
- Use a tooth pick to prick tiny holes all over the surface of the circle (This will prevent it from puffing up, as we need flat puris).
- With a bottle cap or a cookie cutter (about 2 to 2 & 1/2" in diameter), cut out circular puris from this circle. Remember to keep the rest of the dough covered with damp cloth at all times.
- Repeat with the rest of the dough balls.
- Heat oil in a pan. Keep on medium heat and fry all puris in batches, till they are golden brown in color. The temperature of the oil should be just enough to allow the puris to get nicely fried for up to a minute, till they are golden brown in color (If they quickly get the brown color, the oil is extra hot. In that case reduce the heat and then fry).
- Allow to cool completely and store in an air tight container or bag, if using later.
- Gently mash the boiled potatoes, add salt, and chat masala. Mix well and keep aside. Also keep all the other ingredients for topping ready.
- In the serving plate, arrange the puris in a row.
- Place a small portion each of the mashed potatoes and the chopped onion, on each puri.
- Also add 1/2 tsp beaten yogurt, 1/2 tsp each of the Sweet Tamarind Chutney and Mint Chutney, and thin sev, on each puri (The quantity of each of the toppings added can be reduced or increased according to taste).
- Serve immediately.