Dahi Batata Puri

Its not just  Dahi Batata Puri. Its Moong Dahi Batata Puri. My mavashi,  my maternal aunt, my maternal grandparents and my family lived together in my grandparents house. It was in the sixty's that my aunt a banker, would cook these special delicacies on Sundays. This then was our favorite Sunday breakfast.

Everything homemade right from the puris, and it was her special style.

Puris:
Ingredients:

• 2 cups atta.
• 1 tbsp oil + oil to deep fry.
• 1/2 tsp salt.
• Mix atta with salt and 1tbsp oil and knead dough a liitle stiff for puris.
• Keep aside.

Stuffing:

• 200 gms green moong whole soaked overnite and boiled in salted water, drain and keep aside.
• 200 gms boiled potatoes.
• 1 large onion chooped fine.
• 4 tbs coriander leaves chopped fine.
• Red chilli powder to sprinkle on top.
• 250 gms fine sev.
• 250 gms curds beaten with a little salt to taste.

Method:

• Roll the atta into a big circle like chapati and with the help of a small cutter the size of a bottle cap, make roundels and deep fry the puris, keep aside.
• Mash the boiled potatoes with a little salt.
• In a plate place the puris and make a hole in the center.
• Stuff that with the moong, now place the mashed potatoes.
• Sprinkle chopped onions.
• Spread the curds and sprinkle red chilli powder, sev and coriander leaves.
• Serve immediately

Enjoy this much loved chat brfore the puris get soggy.

A great Sunday breakfast even works as a Brunch.

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