Dahi Puri

Directions

• In a mixing bowl add whole wheat flour, suji, and salt. Mix everything well and add water and knead a tight dough. Cover it with a damp cloth and rest it for 15 minutes. Knead once again after resting.
• Divide the dough into small equal size balls, and roll into thin chapati (apply oil, if required).
• Now with the help of a cookie cutter or a bottle lid, cut round shapes.
• Heat oil in a kadhai or deep frying pan and fry the puris by gently pressing them down so they can fluff up, fry on both sides until golden brown. Remove them on absorbent paper and keep them aside for later use.
• To prepare the potato-black chickpea filling, in a large bowl add boiled potatoes, chickpeas and mash them well. Then add the rest of the ingredients, combine well and set it aside.
• Now to make the sweet chutney, place a pan on medium heat, add all the ingredients and mix well, cook till the chutney has a thick consistency.
• Strain the chutney, let it cool down, and keep it aside for later use.
• Prepare the mint chutney by blending all the ingredients in a blender until smooth. Use water as required and set the chutney aside.
• To make the sweet yogurt, add the unflavored yogurt to a large mixing bowl. Add powdered sugar and salt to it. Whisk until yogurt is thick, then let it rest in the refrigerator for further use.
• Finally, to assemble the dahi puris, take a large plate and crack the top of the puris with your thumb, and stuff the cavity with potato-black chickpea mix. Add a dash of sweet chutney, mint coriander chutney, and sweet yogurt. Finally, add pomegranate seeds, sprinkle chaat masala, and dry cumin powder.
• Serve immediately before they turn soggy, and enjoy!