Crunchy Puris
1tbsp Chat masala
Potato filling
Yogurt sauce
Dates and Tamarind chutney
1cup Plain Sev (for garnish)
1tbsp chopped green chili and cilantro (for garnish)
For the Potato Filling
2 Boiled and mashed Potato
1cup boiled whole yellow peas(Matar Dal)
1/2 cup chopped onion
1Tbsp chopped cilantro (coriander leaves)
1tsp finely chopped Thai green chilies
1tsp Black salt
1tsp roasted cumin and dry chili powder (Jira lanka Gunda)
1tsp Chat powder
Salt to taste
Mix all the ingredients together. Give it a taste and adjust it according to your liking. Add more chopped chilies if you want it spacier .
Dates and Tamarind Chutney
1cup Pitted Dates
1cup Water
1cup Tamarind Pulp
1cup sugar
1tsp Oil
1pinch Hing
1tsp chopped Ginger
1tbsp chopped Green Chili
Salt to taste
Soak the Dates in warm water for about an hour. Strain Dates from the water and remove the skin. keep the soaking water aside. Then chop the Dates into small pieces.
Heat the oil in a pan and add the Hing, then ginger and chili. After cooking it for a minute add the chopped dates. Cook for about 2 to 3 minutes then add in the sugar, salt, Tamarind pulp and the soaking water. Give it a boil and then switch off the heat. Grind it to a smooth paste when it's cold. Set it aside.
Yogurt Sauce
1cup thick Greek Yogurt
1cup confectioners sugar (powdered sugar)
1tbsp Lime juice
Mix all the ingredients and set it aside.
Presentation
On a plate spread out the Yogurt sauce and put some Tamarind chutney on it. Sprinkle some Chat Masala and Black salt on top of it.
Poke the crunchy puri on the top to make a hole and fill it with the potato-filling. Then place it in the sauce base. Make a few more of those and place them on the base.
Finally, garnish it with some Sev, chopped Chili and Cilantro.
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