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Diwali Recipes Looking for inspiration for your Diwali snack selection? New to the festival and need foodie guidance? Well here we’ve got two of our personal favourite snacks to help start your festival of lights off the right way!
Dahi Puri Chaat Recipe and images courtesy of Manjula’s Kitchen
INGREDIENTS: 16 crispy puffed puries golgapa (available in Indian grocery stores) Filling: ½ cup yellow moong dal ½ cup potatoes (boiled peeled and cut into small pieces) ½ cup tomatoes (chopped in small pieces) ½ cup cucumber (chopped in small pieces) 1 tbsp green chilli (finely chopped) 1 tsp ginger (finely chopped) ½ tsp salt ½ tsp roasted cumin seed powder 1 tsp lemon juice For Garnishing: 1 cup yogurt (whipped) ¼ cup tamarind chutney 1 tbsp soy sauce ¼ cup boondi 1 tbsp green chilli (finely chopped) ¼ tsp red chilli powder
METHOD: Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside. Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy. After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chilli, ginger, salt, cumin powder, lemon juice. ASSEMBLE DAHI PURI: Whip the yogurt and add the water as needed to make it consistency of thick batter. Mix tamarind sauce and soy sauce together. First make a hole with your thumb in the centre of the golgapa, fill with 1 tablespoon of filling. Drizzle with yogurt tamarind chutney, few pieces of green chilli, and few boondi, red chilli powder and drizzle some more tamarind chutney.
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