This morning on Peter Greenberg Worldwide broadcast from the Taj Cape Town, which happens to have some of Peter’s favorite Indian food. Peter asked Executive Chef Shyam Longani to share one of his top recipes–Dahi Bata Puri, an arrangement of tiny, crisp pastry shells stuffed with spiced potatoes and a topping of tamarind chutney, cumin and yogurt. It’s spicy enough to keep you warm this winter weekend, or if you’re on the other side of the equator it’s a cool treat on a hot summer day!
Preparation Time: 20 mins, Makes 4 plates
- 24 pastry shells – readily available in Asian spice stores (recipe attached)
- 1 cup boiled, peeled and chopped potatoes
- 1/2 cup sweet tamarind chutney
- 1 cup chilled fresh yoghurt, beaten
- 2 tsp chilli powder (optional)
- 2 tsp roasted cumin seeds powder
- 2 tsp black chat masala
- 1/2 cup nylon sev (gram flour vermicelli) – readily available in Asian spice stores
For The Garnish
- 16 sprigs fresh cilantro in chilled water
- Crack a small hole in the center of each pastry shell and arrange 6 shells on a plate.
- Stuff each pastry with ½ tbsp of potatoes and top with 2 tsp of yoghurt and 1 tsp of tamarind chutney.
- Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black chat masala and 2 tbsp of sev evenly over the pastry shells and serve immediately garnished with a sprig of fresh cilantro.
- Repeat with the remaining ingredients to make 3 more plates.
Use chilled yoghurt, for an extra-cooling effect!
Keep reading for Chef Longani’s Pastry Shell recipe!
By Shyam Longani Executive Chef at the Taj Capetown
Feature image Kapwatt at en.Wikipedia
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