Sev Idaho® Potato Dahi Puri

Ingredients:

  • 1 1/2 pounds Idaho® fingerling potatoes 
  • 48 pani puri semolina puffs, available at Indian markets

Fillings

  • 1/3 cup red onion, finely diced
  • 1/4 cup tamarind chutney
  • 1/4 cup green mint chutney
  • 3/4 cup plain yogurt
  • Chaat masala dry seasoning 
  • Sev fried noodles, available at Indian markets
  • Fresh cilantro and mint, chopped

Directions:

  1. Boil Fingerling potatoes in water for 10-12 minutes or until just tender. Rinse with cold water. Cool.
  2. When cool enough to handle, 1/4-inch dice potatoes.
  3. Tap a hole in each pani puri about 1-inch diameter using the back of a spoon.
  4. Fill each pani puri in this order:
    • 2 tablespoons potatoes 
    • 1/4 teaspoon tamarind chutney
    • 1/4 teaspoon mint chutney
    • 1/2 teaspoon plain yogurt
    • Sprinkle of Chaat Masala dry seasoning
    • Sprinkle of Sev noodles
    • Repeat toppings, starting with tamarind chutney
  5. Place filled pani puri on serving plate and garnish with chopped cilantro and mint. Serve within 45 minutes.

Print Recipe

Yield: 12 Servings

Source:
Meherwan Irani
Chai Pani
Decatur, GA and Asheville, NC

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