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Recipes with Bombay Palace

 

Bombay Palace’s Head Chef, Harjeet Singh, has sent us one of his favourite Indian Street Food dishes.

 

Dahi Batata Poori
Hollow puffs made of wheat flour, semolina flour, salt, vegetable oil and water

 

For the stuffing

50g chopped boiled potato

25g boiled black chickpeas

5g chopped ginger

½ finely chopped green chilli (deseeded

5g raw mango chopped

a pinch of chaat masala - buy this from an indian store

a pinch of whole cumin seed

5g coriander chopped

 

For the Mint & Coriander Chutney

50g fresh coriander leaves

25g fresh mint leaves

a pinch of salt

2 garlic cloves

1 Tsp lime juice

blend them all together to make a fine chutney

 

1 tbsp sweet yoghurt

1 tbsp tamarind chutney

1 tbsp sev (gram flour straws)

1 tsp roasted cumin powder

 

For Garnish

Chopped coriander

 

Method:

Mix all the ingredients for the stuffing

 

Tap the hollow shells gently with your finger and make holes on the centre

 

Half fill the shells with the stuffing

 

Add tamarind and mint chutney into the shell, then add sweet yoghurt into each shell

 

Add sev on top of the yoghurt in each shell

 

Make a light, thin circle with tamarind sauce on each shell above the sev

 

Garnish with chopped coriander and strawberry and watermelon slices

 

Tip: It should be served immediately after making as the shell will become soggy soon

Bombay Palace’s Head Chef, Harjeet Singh, has sent us one of his favourite Indian Street Food dishes!

 
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