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Alu Dahi Puri











Ingredients:
Puris (you can find in any grocery stores): about 20
Thick curd ghurt: 1 cup
Red chilly powder: a pinch
Cumin (Jeera) powder: a pinch
Sugar: 2 teaspoons
Simple Green dhania chutney: to taste– you can find its recipe here.
Sweet and sour imli chutney: to taste – you can find the recipe here.
Salt: to taste
Potato: 1 large boiled and peeled
Whole green gram (mung) beans: 2 tablespoons sprouted and cooked till soft
Boondi (fried chickpea flour drops): 2 tablespoons (optional)
Sev (fried chickpea noodles): 2 tablespoons (optional)

Variations: You may even use chopped onions if you wish; or use chickpeas instead of mung beans.

Method:

• Mash the boiled potato and mix with the cooked moong. Add salt to taste
• If using boondi, soak them in cold water (about 3 tablespoons) for about 15 minutes and they will absrob most of the water and become soft. Drain the excess water, if any. We did not use boondis as we didn’t have them on hand.
• To make the spicy yoghurt, beat the yoghurt till smooth. Add the red chilly powder, jeera powder, sugar, and salt to taste. Mix well. If the yoghurt is too thick, you may add a couple of teaspoons of water. Mix and the dahi is ready. Chill for about an hour or till you want to make the dahi puris.
• To assemble the pani puris, make a small hole in the puris with a finger – do this gently so that you don’t crumble the puri completely.
• Add a little bit of the moong alu mix and boondis (if using) inside each puri and place in a plate.
• Next, add about a teaspoon of chilled dahi to each puri.
• Drizzle green chutney and the imli chutney to your taste.
• Sprinkle some sev over the puris (we didn’t have them – so skipped this step)
• Serve and enjoy immediately.

Note: These puris must be filled just before serving, else they get soggy.