To make this Dahi Puri more wholesome and filling, you can add the following in addition to potatoes: Boiled potatoes: I always boil potatoes in instant pot. It takes around 8-10 minutes on manual. Or steam pressure cook on stovetop for 1-2 whistles. There are so many different types of chaat. Just a few examples include aloo paneer chaat, boondi chaat, aloo and peas chaat and palak chaat.

Aloo tikki is a spiced fried potatoes dish that is similar to aloo chat. The difference is, the potatoes are made into little patties – hence the “tikki” – often mixed with peas and spices. The patties are then fried until crisp. Is aloo chaat healthy? Place a portion of the potato filling and fold it. Deep fry the samosa until golden brown. Drain it on a Kitchen Paper. Bhel is ready!! Serve as is or garnished with more sev, masala chana dal, raw mango, pomegranate pearls, and cilantro Serving Suggestion Saucepan – to make aloo chaat, you’ll first need to blanch the cubed potatoes. This softens them slightly, ready to be fried Grease the sev "press" with the smallest holes with little oil, transfer the dough into it, press it properly and cover it with the lid.

Let it cool completely, as it cools it will become crispier. Then break it and crush it lightly with your hand and sev is ready to serve.

It is important to take a wide vessel while frying. This will help you in frying them easily and they won’t get burnt. If you haven’t heard of sev puri or tasted the authentic version yet, you definitely need to try it soon. About This Recipe Garnish papri chaat with freshly chopped cilantro (1 tablespoon) and pomegranate arils (1 tablespoon). 💭 Expert Tips For Making Papri ChaatThe taste of dahi puri depends on the flavor of chutneys used, so homemade chutneys work best here. Flavoring: We always add ajwain to sev dough for flavor. If you want to use it, then powder it finely. Add it to boiling hot water. Cover and rest until it cools. Filter and use the water. Fry both the sides till it becomes crispy. You will see it will stop bubbling, that time sev is ready. Remove it using a slotted spoon. NOTE: For photography purposes & to make every topping visible, I have topped my samosa chaat with less amount of topping vs the amount mentioned here. I topped with more when I served this plate to myself. 🎉 How To Serve Samosa Chaat At Party?

The meaning of the word has proven aloo-sive for many curry lovers outside of India. Well, ‘ aloo’ or ‘ alu’ means potato in several languages, including Hindi, Urdu and Farsi. And you can add your personal touches. Some raw mango slices or amchur powder, roasted chana dal, crushed papdi, other farsan, a squeeze of lemon and even some grated carrot. Then fill each golgappa with cilantro chutney, followed by tamarind chutney. You can add around 1/2 to 1 teaspoon of each, this depends on the size of golgappas you are using. Sweet tamarind chutney: the other key chutney for any chaat is the tamarind chutney. Homemade version made with tamarind, jaggery, spices lasts quite a bit in the fridge and goes well with so many things like samosa. Step by Step Instructions

Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper. The most common version of sev is made with only gram flour. Sometimes even rice flour is added, especially to the South Indian versions, so the sev keeps crisp for longer. Mango chutney – the sweetness of mango chutney works really well when combined with the other flavours in this aloo chaat dish. You can also use lemon juice, to add a sour note to the sweetness If you are in Indore in Madhya Pradesh, the poha there will be topped with a special Indori Sev. Whatever it is, Sev does bring an added texture of oomph in any dish, it becomes a part of. I’ve got this Indori Poha recipe as well for you to try. Also do try other variants like of Sev like Masala Sev, Ribbon Sev, Omapodi, Aloo Bhujia and Palak Pudina Sev.

To make aloo chaat, first, you cube the potatoes – around 2cm cubes are best. Then, the potatoes are blanched, to soften them a little. Once the water has reached boiling point, the par-boiled potatoes are left to steam dry. Use in making chaat like sev puri, sukha bhel, dahi puri. You can sprinkle over kachori chaat, ragda patties, aloo tikki chaat and so on. Before you start, make all the chutneys, you can do this beforehand. Boil and then chop the potato into small cubes. Also, chop the onions. Toppings: spices like chaat masala, roasted cumin powder, kala namak add flavor and tang to the dahi puris. Sev and cilantro provided texture and freshness to every bite. Chutneys for Dahi PuriThe key thing in this recipe is the press that you are using and also the oil temperature. I usually use the thin one and these thin ones get cooked within 30 seconds. So make sure the oil is medium hot and be prepared to flip it as soon as you complete the pressing process.