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Ingredients
- 2 potatoes, boiled
- 24 puris (small fried wheat dough circles)
- 1/2 red onion
- 1 handful cilantro
- 1/2 cup thin sev (fried chickpea flour noodles)
- 1/4+ cup sweet chutney
- 1/4+ cup green chutney
Instructions
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Step 1
Boil potatoes in a large pot of water until tender.
TIP: You can use a pressure cooker to cut down on preparation time of the potatoes. Look for cracks on the surface of the potatoes to show that they are done. Use about 2 inches of water in the pressure cooker pot rather than filling the entire pot as you would when boiling. - Step 2 Allow potatoes to cool completely, about 10 to 15 minutes. When the potatoes are cool to the touch, remove their skin. You can hold the potatoes with a paper towel if they are still too hot. Be sure to cut away any darkened spots on the potatoes.
- Step 3 Dice the red onion into small pieces and roughly chop the cilantro.
- Step 4 On a platter, lay out 24 puris in a single layer.
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Step 5
Cut the potatoes into rounds, each about 1/4 inch thick and place one piece on each puri.
TIP: If the potatoes are large, you can cut them in half lengthwise. - Step 6 Top each piece of potato with diced onions and heap generously with sev. Sprinkle with cilantro, sweet chutney, and green chutney and serve immediately, as sev batata puri is best eaten fresh.
