Recipe Description

Crisp puries topped with potato, sprouts, chutney, yogurt and sev

Ingredients:-

 

• Plain yogurt, whisked – 1½ cups
• Table salt – to taste
• Sugar – 1 tablespoon
• Crisp papdis – 24 no
• Potatoes, boiled, peeled and chopped – 2 medium
• Sprouted moong, blanched – ½ cup
• Garlic and red chile chutney – 1 teaspoon
• Green mint and coriander chutney – 3 tablespoons
• Sweet date and tamarind chutney – ¼ cup
• Roasted cumin powder – 1 teaspoon
• Chaat masala – ½ teaspoon
• Red chile powder – ½ teaspoon
• Chopped fresh cilantro leaves – 2 tablespoons
• Sev – 4 table spoons
• Fresh pomegranate pearls (optional) – 2 tablespoons

 

Method:-

 

1. Place the yogurt in a bowl, add ¼ teaspoon salt and sugar and whisk with a wire whisk till smooth.  Keep it in   the refrigerator till use.
2. Arrange the 6 papdis on each of 4 serving plates.  Place some potatoes on each papdi.  Over that put some blanched sprouted moong.
3. Drizzle a little garlic and red chile chutney, green chutney and sweet tamarind chutney.
4. Sprinkle cumin powder, chaat masala, a little chile powder and ¼ teaspoon salt.
5. Top it all with chilled yogurt.  Drizzle some more of the sweet tamarind chutney, garlic and red chile chutney, cilantro leaves, sev and pomegranate pearls.
6. Serve immediately.