This is a typical street food that is happily hogged by Sindhis. After panipuri , this is most yummy Chaat (savories) and its really simple to assemble it.
Honestly speaking I belong to that greedy- type- of- people -genre who wants to participate in every food event held in blogosphere. So this time it’s gonna be an entry for multiple events (sorry guys, I dont wanna miss any one !)
Dhai (dahi or curd) sev (crispy fried gramflour snacks, also called Nylon sev…eeeks) puri (crisp small, fried discs made from all purpose flour or maida) is my entry for Monthly Mingle – Appetizers & Hors’Doeuvres brought to us by Mansi .This monthly mingle was started by Meeta of http://whatsforlunchhoney.blogspot.com/ which is a treat to your eyes , because of its classic and most elegant pictures of food.
Then its going to Zlamushka,for Tried and tasted event,where I am sending this recipe as inspired from Nupur of onehotstove.I just can’t miss it coz, Nupur is the first person whose blog I visited while searching for a pavbhaji recipe and I was then gradually hooked to food blogs so much that I decided to come up with sindhi rasoi (of course which meant loads of extra work for hubby dear to arrange the whole setup)
Well, going back to today’s recipe, Dhai sev puri could be served as appetizers, but care should be taken to serve it immediately as they tend to get soggy pretty soon, even waiting to click picture of them will spoil their crispness, as in my case:-(
But that should not discourage you to try this out.Though high in calories,but this is sure a feast for your taste buds.
Generally Dahi puri is made by using puffed puris ( golgappa) as a base to hold condiments, toppings and beaten curd. and sev puri is made by using un puffed puris. But since I find the unpuffed puri more crunchier, I prefer it over puffed one. Feel free to use the base of your choice !
- Fried puris (unpuffed) as many as you need
- Mint coriander chutney ..1/2 tsp for every puri
- Tamarind chutney (or date tamarind sauce)
- Curd (yoghurt) 1 tsp per puri
- Finely chopped onions (for toppings)
- Boiled and finely chopped potatoes (again for toppings)
- Chaat masala powder (or amchur powder/black salt powder which ever is available)
- Red chilly powder
- Coriander leaves for garnishing
- Sev a spoonful for every puri
- Stock some unpuffed puris, those are available at farsan stores or chaat waalas carts
- In case you are unable to find them ,you can make it yourself and store till used.(Recipe given at the end)
- Peel and mince onion very fine.Boil, peel, chop potatoes finely
- Get ready with your Mint coriander chutney (Grind a cup of coriander leaves with handful of mint leaves, a sliced onion, ginger and garlic, salt, 2 tsp of tamarind pulp, and a chilly or two with little of water)
- Prepare tamarind chutney, its recipe is here
- Now just before serving, arrange puris in serving plate, put a dash of tamarind chutney, toppings of onion and potatoes, a spoonful of curd (beaten properly, seasoned with salt and pepper), some mint coriander chutney, sev and sprinkle some chaat masala or black salt powder and finally garnish with coriander leaves.
- Serve immediately and watch them going ...going....gone!
- Now one thing that deters food lovers from preparing this at home is unavailability of puris and time constraint of making it in home. So one can take tips from Nupur, or try out the simplest option available on earth.Just cut bread slices into four pieces and fry them on medium flame in hot oil till golden brown, drain the extra oil on tissue paper and let them cool properly.You can even use brown bread for this, so that you can boast of a healthy version of this dhai sevpuri
A pinch of asafoetida
1 cup All purpose flour (Maida)
½ tsp cumin seeds/Ajwain (caraway)seeds
2 tsp oil (Ghee is preferred)
Salt to taste
½ tsp Red chilly powder
Sufficient water to make a dough
Oil for deep frying
Mix ghee/oil with maida together till the mixture looks like bread crumbs.
Add salt, chilly powder, hing, ajwain/ cumin seeds and knead a tight dough using water.Let the dough rest for a while.
Now divide this dough into 2 portions and roll each portion like a roti. Prick all over the surface with a fork.
Dip a circular cookie cutter, or a very small katori or lid of any small bottle in dry flour and cut out small discs from rolled dough and keep aside, well covered!
Deep fry, few pieces at a time, in hot oil,keeping the flame low, so that the puris do not remain uncooked from inside. Drain on kitchen towel and let these cool completely before storing in an airtight container.
Stays well for several days at room temperature, if kept away from moisture.