Dahi poori chat

Name: Dahi poori chat
Total time: 2400 s
Yield: 3-4 plates
Cuisine: Indian
Ingredients: 1/4 cup rava; 1/4 cup wheat flour; to taste Salt; 1 pinch baking soda; as required Oil for deep frying pooris; 1/2 cup white peas; 1 tbsp oil; 2 green chillies; 1/2 tsp cumin seeds; 1/4 tsp Fenugreek seeds; 1/2 half inch ginger chopped; 1/2 tsp turmeric powder; 1 tsp coriander powder; as required Water; 1 raw mango chopped; 10-12 garlic cloves; 3-4 tbsp gud; 3-4 red dry chilli; 1 tsp cumin seeds; as required Water; 2 cups whisked curd; as required Dry spices:; as required Chat masala; as per taste Red chilli powder; As required Roasted cumin powder; As per taste Salt; 1 Finely chopped onion; 3-4 tbsp finely chopped coriander leaves; 1/2 cup thin or bhujiya sev

Richa Vardhan @apnirasoi

Mumbai

#Zing
Are you also missing these chats from the corner of your streets. Then bring that taste and flavor into your plate at home with this recipe.
Well I love dahi poori from a particular stall very near to my place but now I have no other option but to make it myself. But luckily I have cracked the secret to make it like thele wala. You shoul also give it a try.

Richa Vardhan @apnirasoi

Saved

Ingredients

40 minutes

3-4 plates

To make pooris:
1/4 cuprava
1/4 cupwheat flour
to tasteSalt
1 pinchbaking soda
as requiredOil for deep frying pooris
To make matar ke chhole:
1/2 cupwhite peas
1 tbspoil
2green chillies
1/2 tspcumin seeds
1/4 tspFenugreek seeds
1/2 halfinch ginger chopped
1/2 tspturmeric powder
1 tspcoriander powder
as requiredWater
To make mango garlic chutney:
1raw mango chopped
10-12garlic cloves
3-4 tbspgud
3-4red dry chilli
1 tspcumin seeds
as requiredWater
To make dahi poori:
2 cupswhisked curd
as required Dry spices:
as requiredChat masala
as per taste Red chilli powder
As required Roasted cumin powder
As per taste Salt
For garnishing:
1Finely chopped onion
3-4 tbspfinely chopped coriander leaves
1/2 cupthin or bhujiya sev

Saved

Steps

40 minutes

1

To make pooris: take rava, wheat flour salt and baking soda in a mixing bowl. Mix well. Gradually add water and knead to make a soft dough. Keep aside for 30-40 minutes covered with a wet cloth. By the time we will make matar and chutney.
2

Furthermore, knead the dough again and divide the dough into 3 equal portions. Then roll the portions one by one into a thin large poori shape. Using a cutter or glass, cut into small pooris.
3

Heat oil in a kadahi. When oil becomes super hot pour the rolled small pooris. Then set the flame to low and then flip and fry pooris till it becomes red and crisp from both sides. And here you are with crisp pooris!
4

To make matar ke chhole: wash and soak white peas in water for 8-10 hours.
5

Heat oil in a pressure cooker. Add cumin, fenugreek seeds and green chillies, let it crackle. Add soaked white peas, mix and saute for 3-4 minutes. Then add ginger, coriander powder turmeric powder and salt, mix and saute for 2 minutes on medium flame.
6

Furthermore, add 1 cup water and close the lid of cooker and wait for 4-5 whistles on low to medium flame or till the peas are completely cooked.
Once pressure is removed, mash a little with spoon and add warm water if it appears too thick and simmer boil for 2 minutes. Take out in bowl. Chhola is ready.
7

To make mango garlic chutney: take mangoes, garlic, red chillies, gud and cumin seeds in grinding jar and grind smooth. Take out in a bowl add in salt and mix well. Chutney is ready.
8

To make dahi poori: make a hole in the centre of the pooris and arrange it on the plate. Fill hot chhola in it, whisked curd, mango garlic chutney on the top of it. Sprinkle all dry spices and salt according to your taste. Garnish with onion, coriander leaves and sev. Serve immediately.