Sev and Dahi Puri

Name: Sev and Dahi Puri
Cuisine: Indian
Ingredients: Puris:; 1 ) 1 cup Maida (All Purpose Flour); 2 ) 1 tbsp Besan (Gram Flour); 3 ) 1/4 cup Oil; 4 ) 1/4 tsp Salt; Paani:; 1 ) 1/2 cup Tamarind pulp (tamarind boiled with dates and sugar); 2 ) 1 bunch Mint leaves; 3 ) 1/4 bunch Coriander leaves; 4 ) pinch of Salt; 5 ) 3 tbsp Sugar; 6 ) 1 Green Chilli; 7 ) pinch of Black salt (optional); 😎 1/2 tsp Cummin powder; Green Chutney:; 1 ) 6-7 Green Chillies; 2 ) 1 tbsp Roasted Chana/Dalia; 3 ) 1 Garlic Clove; 4 ) Lemon Juice; 5 ) Salt; 6 ) 1/4 bunch Coriander Leaves; 7 ) few strigs of Mint Leaves; Red Chutney:; 1 ) 3-4 Red Chillies (remuv seeds); 2 ) 2 Garlic Cloves; 3 ) Lemon Juice

Husseina Nazir @cook_12708392

Sev and Dahi Puri

Husseina Nazir @cook_12708392

Saved

Ingredients

Puris:
1) 1 cup Maida (All Purpose Flour)
2) 1 tbsp Besan (Gram Flour)
3) 1/4 cup Oil
4) 1/4 tsp Salt
Paani:
1) 1/2 cup Tamarind pulp (tamarind boiled with dates and sugar)
2) 1 bunch Mint leaves
3) 1/4 bunch Coriander leaves
4) pinch of Salt
5) 3 tbsp Sugar
6) 1 Green Chilli
7) pinch of Black salt (optional)
😎 1/2 tsp Cummin powder
Green Chutney:
1) 6-7 Green Chillies
2) 1 tbsp Roasted Chana/Dalia
3) 1 Garlic Clove
4) Lemon Juice
5) Salt
6) 1/4 bunch Coriander Leaves
7) few strigs of Mint Leaves
Red Chutney:
1) 3-4 Red Chillies (remuv seeds)
2) 2 Garlic Cloves
3) Lemon Juice

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Steps

1

Puris:....bind to soft dough, then make 2 balls....
Roll the balls into thin roti, use round cutter and mek puris...
Poke all over puris with butter knife...
Kip wok on flame add oil in it, and fry on med flame to crispy puris....
When cold store in airtight container...
Paani:....blend ol very little water to get thick chutney then keep in fridge to chill...
Green Chutney:....blend all well with very lil water to a paste...
Keep in a bowl
blend ol to smooth paste
2

Puris:....bind to soft dough, then make 2 balls....
Roll the balls into thin roti, use round cutter and mek puris...
Poke all over puris with butter knife...
Kip wok on flame add oil in it, and fry on med flame to crispy puris....
When cold store in airtight container...
Paani:blend ol very little water to get thick chutney then keep in fridge to chill...
Green Chutney:....blend all well with very lil water to a paste...
Keep in a bowl
3

Red Chutney:
blend ol to smooth paste
can serve tamarind and chillies chutney aside too....
For Dahi Puris:
Do same as sev puri jus before you put tamarind chutney put some dahi/yogurt (sprinkle chilli powder optional) then put tamarind chutney and rest as it is...
NB: neva put hot chutneys to any1 unless they tek it hot