Yoghurt Puri

Recipe Ingredients:

20 small puris

For Stuffing Puris:

2 medium potatoes, boiled

1 tbsp black salt

1 tbsp chat masala

1 tbsp salt

1/2 tbsp red chilli powder

1/2 tbsp pepper powder

1/2 cup yogurt

1/4 cup sev noodles

coriander leaves (for garnish)

For Tamarind Chutney:

1/2 cup tamarind pulp

1/4 cup chopped molasses sugar

1/2 cups warm water

1 tbsp red chilli powder

salt (according to taste)

For green chutney:

1 cup mint leaves

1 cup coriander leaves

4 green chillies

salt (according to taste)

How to prepare:

In a bowl add boiled potatoes (peel the skin off) mash the potatoes and add black salt, red chilli powder, pepper powder, chat masala and salt, mix well untill combined keep it aside untill needed.

In a blender add mint leaves, coriander leaves and green chillies and whizz untill it is all blended well into a fine paste, reserve untill needed.

Put the tamarind pulp and warm water in in a heavy-based saucepan over a high heat and bring to the boil. Reduce the heat and simmer for 25 minutes, stirring occasionally. Stir in sugar and salt and continue to simmering for further 10 minutes, or untill desired consistency is reached. Leave to cool.

Fill the puris with mashed potato mixture and serve with green chutney, tamarind chutney, yogurt and sev noodles, garnish with coriander leaves and sprinkle red chilli powder and black salt on top of it.