Dahi Puri

Ingredients

THE GREEN CHUTNEY

• 1 clove garlic
• 1 green chilli (optional)
• 1cm^3 chunk ginger
• 2 tbsp toasted coconut flakes
• 15g coriander
• 5g mint
• Juice of 1/2 lime
• 1 tsp cumin (ground or the seeds toasted)
• 1 tbsp pistachios
• 3 tbsp water
• 1 tbsp syrup

THE TAMARIND CHUTNEY

• 1 heaped tsp tamarind
• 5 dates
• 50g jaggery (can sub for cane sugar)
• 150ml water
• Sprinkle of each: chilli powder, cumin, ground coriander, fennel seeds, ground ginger

THE REST

• 4 small potatoes, boiled
• 1/2 onion, finely diced.
• 300g chickpeas, drained
• 4 tbsp yogurt, mixed with water and 1 tbsp syrup
• Sev
• Finely chopped coriander
• Hot sauce
• Puri balls - as many as you’d like (this would fill 15-20)

Method

1. Add all the ingredients for the tamarind chutney to a small-medium pan on medium heat, and simmer until the sugars have melted.
2. Simmer on medium-low for 5-10 mins, until simmering and thickened.
3. Leave to cool and add to a blender. Blend until smooth.
4. Pour the chutney into a bowl and set aside.
5. Boil your potatoes whole, in salted water, then sweet aside to cool slightly, then chop them into cubes of about 1cm^3.
6. Whilst your potatoes are boiling, add all the ingredients for the green chutney to a blender and blend until drizzly - you may need to add a bit more water.
7. Drain a tin of chickpeas/ a jar, and prep the other ingredients - make sure your potatoes are cubed, dice the onion, mix the yogurt with water and 1 tbsp syrup, finely chop your coriander.
8. When ready to serve, puncture the tops of the puri with the bottom of a spoon or knife, to get a whole of about 2-2.5cm in diameter.
9. Add a couple of cubes of potato, a few chickpeas, the tamarind chutney, the green salsa, top with the yogurt and hot sauce, sev and finish with coriander and pomegranate seeds if you have them.