Dahi batata puri, an arrangement of tiny, crisp puris amidst a mélange of potatoes, ragda, and a topping of miscellaneous chutneys and beaten curds! a cool treat that you might prefer over regular bhel or fiery pani puri on a hot summer’s day!
Preparation Time: 25 mins
Cooking Time: 0 mins
Total Time: 25 mins
Makes 4 plates
Ingredients
24 puris
1 cup boiled , peeled and chopped potatoes
1/2 cup teekha phudina chutney
1 cup meetha chutney
3 cups chilled fresh curds (dahi) , beaten
2 tsp chilli powder
2 tsp roasted cumin seeds powder
2 tsp black salt (sanchal)
8 tbsp nylon sev
For The Garnish
4 tsp finely chopped coriander (dhania)
Method
- Crack a small hole in the centre of each puri and arrange 6 puris on a plate.
- Stuff each puri with ½ tbsp of potatoes and top with 1 tsp teekha phudina chutney, ½ tbsp of meetha chutney and 2 tbsp of curds.
- Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black salt and 2 tbsp of sev evenly over the puris and serve immediately garnished with 1 tsp of coriander.
- Repeat with the remaining ingredients to make 3 more plates.
Nutrition Value
| Value per plate | % Daily Values | |
| Energy | 682 cal | 34% |
| Protein | 11.1 g | 20% |
| Carbohydrates | 44.3 g | 15% |
| Fiber | 4.5 g | 18% |
| Fat | 47.9 g | 73% |
| Cholesterol | 54 mg | 14% |
| VITAMINS | ||
| Vitamin A | 1092.8 mcg | 23% |
| Vitamin B1 (Thiamine) | 0.2 mg | 20% |
| Vitamin B2 (Riboflavin) | 0.2 mg | 18% |
| Vitamin B3 (Niacin) | 1.4 mg | 12% |
| Vitamin C | 22.5 mg | 56% |
| Vitamin E | 0.4 mg | 3% |
| Folic Acid (Vitamin B9) | 38.6 mcg | 19% |
| MINERALS | ||
| Calcium | 341.3 mg | 57% |
| Iron | 1.5 mg | 7% |
| Magnesium | 62.7 mg | 18% |
| Phosphorus | 269.6 mg | 45% |
| Sodium | 147.9 mg | 8% |
| Potassium | 460.1 mg | 10% |
| Zinc | 0.8 mg | 8% |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
