Dhai puri chaat
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
Quite possibly the ultimate snack or starter - crisp puri shells are filled with spiced potatoes and drizzled with a duo of fresh, tangy chutneys.
Ingredients
For the puri
- oil
- 20 pani puri pellets
- 1 tin potatoes, drained and chopped
- 400g tin chickpeas, drained
- 1 small red onion, finely chopped
- 1 tbsp chaat masala
- 1 tsp Kashmiri chilli powder
- 500g/1lb 2oz Greek yoghurt
- 3 tbsp honey
- salt
- handful boondi, to serve
- handful pomegranate seeds, to serve
- coriander cress or finely chopped coriander leaves, to serve
- edible flowers, to serve (optional)
For the tamarind chutney
- 2 tbsp tamarind paste
- 100g/3½oz jaggery or brown sugar
- ½ tsp ginger powder
- ½ tsp cumin powder
- ½ tsp kala namak (black salt)
For the coriander and mint chutney
Method
To make the puri, fry the pani puri pellets. Once cool use the back of a spoon to gently make a hole for the filling.
Add the potatoes, chickpeas, red onion, chaat masala, Kashmiri red chilli powder and salt to a bowl and mix well.
Add the Greek yoghurt, honey and salt to a bowl and mix well.
To make the tamarind chutney, heat 250ml/9fl oz water in a pan until just boiling. Add the tamarind paste and mix until incorporated. Add all of the other ingredients and simmer for at least 15 minutes until thickened. Set aside to cool.
To make the coriander and mint chutney, add all of the ingredients and 5 tablespoons of water to a blender and blend until smooth.
To assemble, spread the yoghurt out on a platter.
Fill each puri with the potato and chickpea filling, then place upside down on the yoghurt.
Drizzle over the tamarind chutney and coriander chutney, and garnish with the boondi, pomegranate, coriander and edible flowers (if using).
