Try this Dahi Sev Batata Puri recipe, or contribute your own.
Suggest a better descriptionMix soji, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Take a fist sized lump and make a ball. With the help of some dry maida or soji, roll into big thin rounds. Cut small puris from it with the cutter. Approx. 1 1/2" diameter. You may use a sharp edged lid of a bottle, if the size is alright. Remove the frills formed and mix into remaining dough.. Heat oil in a pan and deep fry puris till very light brown and crisp. Keep the puris covered with a moist muslin cloth if there is delay in frying. Drain and rest in a colander or over kitchen paper for awhile for oil to dry out. Store in an airtight container when cool. If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form. Alternatives: Choose puris which have puffed. Make a hole on one side by giving a sharp tap with index finger. Fill in a tiny bit of moong, potato, sev, onion as desired. Arrange in serving or individual plates. Pour fresh beaten curds to cover each puri. Drizzle a bit of green and tamarind chutneys Sprinkle salt, crushed cumin and a pinch of red chilli powder. Garnish with sev and chopped coriander. Serve immediately.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 1 | ||
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Calories: 1614 | ||
Calories from Fat: 42 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 159.7mg | 6 % | |
Potassium 838.4mg | 22 % | |
Total Carbohydrate 326.5g | 96 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 309g | ||
Protein 56.9g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1614
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