Hellow guys, Welcome to my website, and you are watching Dahi Batata Puri Recipe | Street Style Chaat | दही बटाटा पूरी | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2021-12-15T05:00:22-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Dahi Batata Puri Recipe | Street Style Chaat | दही बटाटा पूरी | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 15-12-2021 13:00:22 |
| Video Discription | Full written recipe foir Dahi Batata Puri Prep time: 20-25 minutes Cooking time: 25-30 minutes Serves: 7-8 people Green chutney Ingredients: ● Hara dhaniya (coriander leaves) 1 cup (packed) ● Pudina (fresh mint leaves) ½ cup (packed) ● Adrak (ginger) 1 inch ● Teekhi hari mirchi (spicy green chillies) 2-3 nos. ● Jeera (cumin) powder 1 tsp ● Amchur (dry mango) powder 1 tsp ● Kala namak (black salt) ½ tsp ● Roasted Chana dal 1 tbsp ● Salt to taste ● Ice cubes 2-3 nos. ● Water as required Method: ● Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly. Sweet tamarind chutney Ingredients: ● Tamarind (imli) ½ cup ● Seedless dates (khajoor) 150 gm ● Jaggery 1 kg ● Jeera powder 1 tbsp ● Kashmiri red chilli powder 1 tbsp ● Dry ginger powder ½ tsp ● Black salt 1 tsp ● Black pepper a pinch ● Salt to taste ● Water 750 ml Methods: ● Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp. ● Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste. ● Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt. ● As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally. ● Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down. ● Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly. Dahi Bhalla spice mix Ingredients: ● Jeera (cumin seeds) 5 tbsp ● Sabut kaali mirch (black pepper) 2 tbsp ● Teekhi lal mirchi (spicy red chillies) 4-5 nos. ● Ajwain (carom seeds) 1 tbsp ● Salt a large pinch ● Kala namak (black salt) 1 tbsp ● Chaat masala 1 tsp Methods: ● Set a pan on low heat, add the jeera and dry roast until it darkens in colour and is aromatic, transfer on a plate to cool down. ● Further add the remaining whole spices and dry roast them as well until they are aromatic. Further transfer them on the same plate and allow them to cool down. ● Once cooled, transfer in a grinding jar, along with the remaining ingredients and grind to make a fine powder, special spice mix or dahi bhalla wali masala is ready, store in an airtight container and use accordingly. Assembly Ingredients: ● Chilled Dahi 1. Dahi 4 cups 2. Powdered sugar 2 tsp 3. Black salt 1/4th tsp 4. Ice cubes as required ● Masala aloo 1. Boiled potatoes 2. Salt to taste 3. Fresh coriander ● Crispy pani puri ● Spicy green chutney ● Sweet tamarind chutney ● Soaked boondi ● Soaked moong ● Sev ● Special dahi bhalla spice mix ● Pomegranate seeds ● Masala chana dal ● Beetroot juliennes ● Fresh coriander Method: ● Firstly, add the curd in a sieve, strain well, further add powdered sugar & black salt, mix well and keep the curd mixture aside, add few ice cubes to keep the curd chilled. ● Secondly, mix boiled aloo, salt & some freshly chopped coriander leaves, mix well & keep it aside. ● Break the top of the pani puri with thumb, fill in the cavity with the prepared masala aloo, chutneys, dahi, boondi, soaked moong, sev, repeat the addition of chutneys and dahi, add little dahi Bhalla spice mix, pomegranate seeds, masala chana dal, beetroot juliennes and finish it with freshly chopped coriander leaves. ● You can tweak the addition of these ingredients as per your preference. ● Serve immediately to enjoy the crispy puri. #YFL #SanjyotKeer #DahiPuri The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
