Dahi Poori

 












Ingredients:
For the Poori you will need .

1. fine rava - 1/2 cup
2. All purpose flour/maida - 1/4 cup
3. salt - to taste
4. water - to make a tight dough
5. Oil - to deep fry

Rest of the ingredients:

1. Thick Curd - 1.5 cups (curd should only be slightly sour , add few spoons of milk if it is sour)
2. Sugar - to taste (start by adding 1 tsp)
3. salt - to taste
4. Coriander leaves - 2 tbsp chopped
5. boiled and diced potatoes - 3/4 cup
6. Sev - 5 tbsp
7. Kashmiri chillly powder - 1/2 tsp
8. fresh ground cumin - 1/2 tsp
9. date Tamarind chutney (sweet chutney) - 2 tbsp
10. tomatoes chopped - 2 tbsp
11. Onions chopped - 2 tbsp

Method:
Keep the curd outside for 30 minutes so that it comes to room temperature.
Mix the dough for the pooris by adding all the ingredients (rava, maida, salt , water).
Form 2 big balls and roll it out into a thin sheet (same thickness as poori)
cut it into small rounds using the lid of a bottle or mouth of a glass .
Keep these covered with a damp towel.
Heat oil and deep-fry the pooris anad keep them aside in a single layer.
When ready to serve - keep all of the ingredients close by .
Start by adding sugar and salt to the curd and whisk well to form a smooth mixture .
The curd should be slightly sweet.
make a hole on the poori and add few pieces of boiled potato, pinch of diced tomato, onions, cilantro and a drop of sweet chutney.
Place poori on a plate - approximately 3 per plate.
Spoon the curd mixture on top of the poori and let it flow down into the plate.
sprinkle some sev on top , garnish with coriander leaves.
Sprinkle chilly powder and ground cumin powder on top .
Add few drops of sweet chutney.
Serve immediately.