Dahi Bateta Sev Poori Recipe

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.

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.

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.

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.

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.