Sev Batada Puri
Ingredients:
- 12 each flat papdi (whole meal crackers)
- 1/2 cup sev (graham flour vermicelli)
- 1/4 cup Idaho® potatoes, boiled and chopped
- 1/4 cup sprouted whole green moong dal
- 1/4 cup raw mango, chopped
- 4 tablespoons date and tamarind chutney
- 4 tablespoons mint and cilantro chutney
- 4 tablespoons plain yogurt
- 1 tablespoon sugar
- 1/5 teaspoon salt
- 1/4 teaspoon roasted cumin powder
Date and Tamarind Chutney
- 1 pound tamarind
- 1/2 pound dates
- 1 ounce ginger
- 1 ounce garlic
- 2 ounces jaggery
- 2 ounces sugar
- 5 each whole red chilies
- 4 each bay leaves
- 1 tablespoon fennel seeds
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chili powder
- 1/2 teaspoon black salt
- Salt to taste
Mint and Cilantro Chutney
- 1 each bunch cilantro
- 1 each bunch mint
- 4 each Thai green chili
- 1 teaspoon cumin seed
- 4 cloves garlic, peeled
- 1 tablespoon lemon juice
- Salt to taste
Directions:
- Mix potatoes, mango and sprouted lentils together in bowl.
- Arrange flat papdi on a plate, then top each cracker with a spoonful of the mixture.
- Drizzle sweet yogurt over each papdi, then sprinkle gram flour vermicelli on each piece, enough to cover the papdi.
- Drizzle date and tamarind chutney and mint and cilantro chutney over each piece. Serve immediately.
Date and Tamarind Chutney
- Place tamarind, dates, ginger, garlic, jaggery, sugar, chilies, bay leaves, and fennel in a heavy-bottomed pan. Add enough water to cover. Bring mixture to a boil, the reduce heat and simmer till dates and tamarind are soft and can be mashed.
- Pass the mixture through a fine strainer.
- Season the xtract with the roasted cumin powder, red chili powder, black salt and salt. Cool and set aside.
Mint and Cilantro Chutney
- Wash greens and place in a blender along with all other ingredients.
- Blend to a fine past using as little water as possible. Season with salt and reserve.