Recipe of Any-night-of-the-week Whosayna’s Sev and Dahi Puris
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Perfect Whosayna’s Sev and Dahi Puris. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Whosayna’s Sev and Dahi Puris, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whosayna’s Sev and Dahi Puris delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Whosayna’s Sev and Dahi Puris using 37 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Whosayna’s Sev and Dahi Puris:
- Puris:
- 1 cup Maida (All Purpose Flour)
- 1 tbsp Besan (Gram Flour)
- 1/4 cup Oil
- 1/4 tsp Salt
- as needed Paani/ water
- 1/2 cup Tamarind pulp (tamarind boiled with dates and sugar)
- 1 bunch Mint leaves
- 1/4 bunch Coriander leaves
- pinch Salt
- 3 tbsp Sugar
- 1 Green Chilli
- pinch Black salt (optional)
- 1/2 tsp Cumin powder
- Green Chutney:
- 6-7 Green Chillies
- 1 tbsp Roasted Chana/Dalia
- 1 Garlic Clove
- 1/2 Lemon Juice
- Salt (as required)
- 1/4 bunch Coriander Leaves
- Leaves few strigs of Mint
- Red Chutney:
- 3-4 Red Chillies (remove seeds)
- 2 Garlic Cloves
- to taste Salt
- 1/2 Lemon Juice
- 1/4 cup Rosted Peanuts
- Filling:
- 2 Boiled Potatoes (cubed finely, sprinkled salt and chilli powder)
- Boiled Moong (Bean Sprouts) or Chana (Gram)
- 2 Onions (chopped)
- 1 cup unsweetened Boondi (optional)
- 1/4 cup Sev (Namkeen)
- 1/2 cup Dahi/Yogurt (for Dahi Puri
- 1 handful Coriander Leaves
- to taste Green and Red Chutneys
Steps to make to make Whosayna’s Sev and Dahi Puris
- Puris: Bind to soft dough, then make 2 balls. Roll the balls into thin roti, use round cutter and make puris. Poke all over puris with fork. Keep wok on flame add oil in it, and fry on medium flame to crispy puris. When cold store in airtight container.
- Paani: Blend all with very little water to get thick chutney then keep in fridge to chill.
- Green Chutney: Blend all well with very little water to a paste. Keep in a bowl.
- Red Chutney: Blend all to smooth paste
- For Dahi Puris: Do same as sev puri just before you put tamarind chutney put some dahi/yogurt (sprinkle chilli powder optional) then put tamarind chutney and rest as it is.
- NB: do not put hot chutneys to any one unless they take
- How to serve Sev Puri on a platter: Lay puris till plate is occupied, sprinkle potatoes, chana or moong. Then pour little tamarind chutney and green chutney and red chutney. Sprinkle some onions, sev and coriander leaves can serve tamarind and chillies chutney aside too.
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