Dhai Puri

INGREDIENTS

⅓ cup moong beans; boiled in salted water until tender
550g potato; peeled, finely cubed & boiled until tender
1 cup finely chopped red onion
1 cup finely chopped tomato
1 cup finely chopped coriander
1 cup pomegranate seeds
Pani/Dhai puri puris; fried in hot oil
Nylon sev
Mamra mix
3 cups tamarind sauce

Dahi:
3 cups of yogurt
1 cup milk
Salt to taste
1tsp Supreme Cumin Powder
1 tsp Supreme Chilli Powder
1 tsp Supreme Amchoor Powder
1 tsp Supreme Black Salt
2 tbsp sugar

Mint & Coriander Chutney:
1 packed cup mint
1 packed cup of coriander
1 tsp Supreme Cumin Powder
1 inch piece of ginger
4 green chillies
Salt to taste
¼ cup water

METHOD

In a bowl, mix together yogurt, milk, salt, cumin powder, chilli powder, amchoor powder, salt and sugar. Cover and set aside to chill in the fridge. In a blender, add all the ingredients for mint & coriander chutney; blend until smooth. Place boiled moong beans, boiled potatoes, chopped red onions, chopped tomatoes, chopped coriander, pomegranate seeds, dhai, tamarind sauce and mint & coriander chutney into individual bowls. Arrange puris in a bowl and break the centre to stuff. Stuff with moong beans and potatoes, then add a small dollop of mint and coriander chutney and small spoonful of tamarind sauce and dhai. Scatter desired amount of mamra mix, red onion, tomatoes and coriander. Now, add a generous spoonful of dhai on each puri then some tamarind sauce. Scatter red onions, tomatoes, coriander, pomegranate seeds and nylon sev. Serve immediately or continue to build layers as desired.