Recipe of the Day: Dahi Batata Puri

Recipe of the Day: Dahi Batata Puri

We snuck out this recipe from the kitchens of Antique Bazaar at Four Points By Sheraton Bur Dubai that is currently hosting a special Chaat Bazaar


Potatoes boiled         Grams               200

Onions chopped     Grams               50

Tomatoes chopped        Grams               50

Coriander leaves        Grams               10

Curd beaten             Grams               150

Green Chutney      Grams               125

Tamarind chutney        Grams               125

Gol Gappas              Pcs            30

Sev Bhujjia             Grams               200

Red chili powder        Grams               4

Chaat masala powder     Grams              10

Cumin powder roasted    Grams               6

Black salt              To taste


For Sweet Tamarind Chutney:

Tamarind pulp      Grams               100

Jaggery            Grams               75

Red chili powder        Grams               3

Fennel seeds            Grams               3

Dates, pitted           Pcs            6

Salt                    To taste

Water     To make a thick consistency


For Green Chutney:

Mint leaves             Grams               100

Coriander leaves        Grams               50

Green Chilies           Grams               10

Lemon Juice             Ml             10

Ginger Paste           Grams               5

Salt                    To taste




To Make Sweet Tamarind Chutney:

  1. In a little amount of water add all the ingredients and bring to a smooth consistency.
  2. Keep it cool for few minutes and ready to serve.
  3. Adjust the thickness by adding water if required


To Make Green Chutney:

  1. In a grinder add all the ingredients and blend them to a smooth paste.
  2. Adjust by adding a little water to a thick consistency.
  3. Cool off the boiled potatoes, peel and chop them into small cubes. Keep aside.
  4. Break the pooris from the top and arrange 6 pieces each on each plate.
  5. Stuffed the pooris with chopped potatoes. Add chopped onion and tomatoes on top of the pooris.
  6. Pour the beaten curd on top of every poori and after with green chutney and tamarind chutney.
  7. Sprinkle on top chaat masala, roasted cumin powder, red chili powder and black salt.
  8. Sprinkle evenly sev bhujjia to every stuffed poori with a thick layer and garnish with chopped coriander leaves.
  9. Serve immediately!





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