DAHI PURI CHAT

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Puri/golgappa    -  10 pieces
Thick curd     - 1 cup
Sugar - 2 tbsp
Imli/tamarind sweet chutney    -  4 tbsp
Mint leaves green chutney - 2 tbsp
Boiled potatoes    - 1cup
Finely chopped onion   -  1/2 cup
Finely chopped green chilly  - 1
Nylon sev   -  2 tbsp
Red chilli powder    -  1 tsp
Black salt   - 1 tsp
Ciba taaza jaljeerapowder   -    1 tsp
Chopped coriander leaves   -    1 tbsp

METHOD

Arrange all the puri/golgappa on the plate.
Make a whole in the centre of the puri.
Mix potatoes,green chilly and onion and fill into the puri'
Add tamarind sweet chutney and mint leaves chutney into the puri.
Beat the thick curd and add 2 tbsp sugar and mix it well and add in the puri.
Sprinkle red chilli powder,jaljeera powder and black salt one by one on the puris 
Garnish with coriander and leaves,nylon sev.

For mint leaves chutney

INGREDIENTS
Fresh mint leaves    -   100 gms'
Ciba taaza mint powder   -  1 tbsp
Garlic cloves  - 5
Green chilly  - 2
Raw mango  - 1 piece
Salt  - to taste
Mustard oil  - 5 drops

METHOD

Wash drain and chop mint leaves.

Remove the skin of the mango and chop it.

Blend all the ingredients except oil to a smooth consistency.

Add mustard oil and mix well.
Mint leaves chutney ready to serve.