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Dahi Bateta Sev Poori Recipe

Name: Chaat Bhavan Fremonts Dahi Bateta Sev Poori Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 24 pieces store-bought crisp puris/mini papdi (for sev puri); 2 cups medium potatoes, peeled and diced; 1 tbs vegetable oil (for boiling/simmering); 0.5 tsp salt; 0.25 tsp black pepper (optional); 0.5 tsp roasted cumin powder; 0.5 tsp chaat masala; 1 cup boiled chickpeas (or canned, drained); 0.5 cup mixed sprouts (mung/sprouted beans), lightly steamed; 1.5 cups plain yogurt (thick, whisked until smooth); 0.25 cup green chutney (cilantro-mint), smooth; 0.25 cup sweet tamarind date chutney (imli chutney); 0.25 tsp red chili powder (for sprinkling); 0.5 cup small red onion, finely chopped; 0.5 cup small tomato, finely chopped (optional); 2 tbs fresh cilantro, finely chopped; 1 tsp green chilies, finely chopped (optional); 2 pieces lemon wedges; 1 cup sev (fine or medium); 0.25 cup pomegranate arils (optional, for pop of sweetness); 2 tbs fine crushed roasted peanuts (optional)

Inspired by Chaat Bhavan Fremont

Time30m

Serves4

Crispy wafers topped with potatoes, chickpeas, sprouts, onions, chutneys, yogurt and sev for a flavorful, crunchy bite.

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Ingredients

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Pooris / Base

24 pieces store-bought crisp puris/mini papdi (for sev puri)

Potato topping

2 cups medium potatoes, peeled and diced

1 tbs vegetable oil (for boiling/simmering)

1/2 tsp Celtic sea salt

1/4 tsp black pepper (optional)

1/2 tsp roasted cumin powder

1/2 tsp chaat masala

Legumes & Sprouts

1 cup boiled chickpeas (or canned, drained)

1/2 cup mixed sprouts (mung/sprouted beans), lightly steamed

Yogurt & Wet toppings

1 1/2 cups plain yogurt (thick, whisked until smooth)

1/4 cup green chutney (cilantro-mint), smooth

1/4 cup sweet tamarind date chutney (imli chutney)

1/4 tsp red chili powder (for sprinkling)

Fresh toppings

1/2 cup small red onion, finely chopped

1/2 cup small tomato, finely chopped (optional)

2 tbs fresh cilantro, finely chopped

1 tsp green chilies, finely chopped (optional)

2 pieces lemon wedges

Crunch & Garnish

1 cup sev (fine or medium)

1/4 cup pomegranate arils (optional, for pop of sweetness)

2 tbs fine crushed roasted peanuts (optional)

Method

Potato topping

Cook potatoes

Place diced potatoes in a small saucepan and cover with water. Add 1/2 tsp salt and bring to a simmer. Cook until just tender, about 8–10 minutes. Drain well and let cool slightly.

Season potatoes

In a bowl, toss the drained potatoes with 1/2 tsp chaat masala, 1/2 tsp roasted cumin powder, 1/4 tsp black pepper and adjust salt to taste. Set aside at room temperature.

Legumes & Sprouts

If using dried chickpeas, soak and cook ahead; if using canned, rinse and drain. Lightly heat the boiled chickpeas in a skillet with a pinch of salt and a sprinkle of chaat masala (about 1/8–1/4 tsp) for 1–2 minutes. Steam the mixed sprouts for 1–2 minutes until tender-crisp, then cool.

Combine chickpeas and sprouts in a small bowl and keep ready for assembly.

Yogurt & Wet toppings

Whisk the plain yogurt until smooth and slightly airy. Taste and add a pinch of salt and 1/4 tsp sugar if very tangy to balance flavors.

Have green chutney and tamarind chutney at room temperature. If tamarind chutney is thick, thin with 1–2 tsp water to a pourable consistency.

Fresh toppings

Finely chop onions, tomato (if using), cilantro and green chilies. Place in a shallow bowl so they are easy to sprinkle on assembled puris.

Cut lemon into wedges to serve alongside.

Assembly

Lay out 24 crisp puris on a large platter in a single layer. If puris are very small, work in batches so toppings do not make them soggy before serving.

Start by placing about 1 to 1.5 teaspoons of the seasoned potato mixture onto each puri, leaving space for other toppings. Gently press so potato sits on the puri without cracking it.

Add about 1 teaspoon of the chickpea & sprout mix over the potatoes on each puri.

Drizzle about 1/2 teaspoon of green chutney and 1/2 teaspoon of tamarind chutney over each puri (adjust quantity to taste).

Spoon or pipe about 1 tablespoon of well-whisked yogurt over each puri, covering the center but not making it runny. If preferred, use less yogurt to keep crispness.

Sprinkle a small pinch (about 1/8 tsp) of chaat masala and a light dusting of red chili powder over the yogurt for each puri.

Scatter a few pieces of chopped onion and tomato (if using) onto each puri, then sprinkle chopped cilantro and a little finely chopped green chili for heat.

Generously top each puri with sev (about 1 tablespoon per puri) so they have a crunchy crown. Add a few pomegranate arils and a pinch of crushed peanuts on top of some puris for contrast, if using.

Serve immediately with lemon wedges so guests can squeeze fresh lemon over individual puris.