NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- puri, flat and crisp10
- potatoes, boiled, cubed; aloo1/2 cup
- tamarind chutney3 tbsp
- coriander chutney3 tbsp
- cumin seeds, jeera1/2 tsp
- salt
- red chilli, lal mirchi1/2 tsp
- onion, chopped1/2 cup
- sev, fine1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Arrange the puris on a plate, and make a hole in the center of each puri.
Fill with a few chopped boiled potato cubes.
Add about ¼ tsp of tamarind and green chutneys in each. Sprinkle with cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions over top, then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh.
