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Monday, 10 June 2019

DAHI PURI


INGREDIENTS
Three potatoes one small onion two small tomato a handful moong sprouts(optional) one cup sweet chutney one cup green chutney a small bunch of coriander leaves one half cup curd puris or golgappas or phuchkas.
METHOD
(1) Green chutney grind together two cup of coriander leaves, one half green chillies, small piece of ginger, 1.5tbsp lemon juice, one tsp jeera powder and salt to taste with a little water. Adjust consistency with water as requiredRelated image.

(2) Sweet chutney in a small saucepan, boil together half cup seedless tamarind and half cup seedless dates with two cup of water. After about ten mins, when they are cooked soft, add half cup powdered jiggery .once jiggery dissolves and thickens, add half tsp each of red chilli powder ,jeera powder, and dry ginger powder. Cook for two mins, add salt to taste, turn off stove and let the mixture cool. Once cooled drind to a paste with some water if needed strain mixure and keep.
(3) Boil potatoes, cool, peel and roughly crumble with your hands. Make sure the pieces are not  too big.
(4) Finely chop onions tomatoes and coriander leaves.(5) Lightly salt the curd and whisk it smooth.

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