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