Potato Pineapple Dahi Puri Tarts

Potato Pineapple Dahi Puri Tarts

I came across this recipe in Pinterest and I tried it. This chat is so delicious…  It is spicy, tangy, sweet, and crispy all at the same time. The burst of flavours that each element of this chat brings in, will leave you craving for more! Here is the Recipe That Has a Pineapple Twist in dahi puri and it served in Tarts. It is very simple, easy and quick recipe that is not only healthy but also tasty. This can be made in few minutes and had fresh especially kids will love it.

 

These edible tart or canapé filled with goodness of masala boiled potato cubes, onion, salt, mint leaves, lemon juice and pepper pineapplechutney, sev and pomegranate. pineapple chunks,add for that crunch & prettiness

The crunchy tarts filled with a sour-spicy filling is a mouth-watering delight made it to one of our evening snacks.  

Ingredients

For the Dahi puri

Tarts 8 to 10( StoreBrought)

Boiled potato 1/2 cup

Onion 1/4 cup(Optional) I didn't add Onion

Cherry tomato 1/4 cup

Pomegranate 1/4 cup

Curd 1/2 cup

Green chutney 2 tbsp

Coriander 2 tbsp

Chat masala - as needed

Mint leaves few for topping

INGREDIENTS:

For Green Chutney:

 Coriander leaves – 1/2 cup

  Mint leaves – 1/2 cup

  Green chillies – 2 to 3, roughly chopped

  Ginger – 1/2 inch piece, roughly chopped

  Cumin powder – 1/2 tsp

   Salt – 1/2 tsp

   Lemon – 1tsp

Method:

1. Wash the leaves in clean water

2) Transfer the coriander & mint leaves to a mixer jar. Roughly chop green chillies & ginger. Add to the mixer along with cumin powder, salt and lemon juice.

3) Blend everything to a fine paste. Usually water is not needed. The moisture content in the leaves is sufficient. Use judgement and use water sparingly if needed.

For the Pineapple chutney

Pineapple 1 cup

Jaggery 1/4 cup

Chilly flakes/ Red chilli Powder- 1 tsp

 Salt -1 tsp

1. Cut Pineapple into small chunks Add jaggery, chili powder and salt. Cook until they turn soft.

2. Cool down to room temperature. Blend together to a smooth consistency.

 

For Filling:

    Potato –  boiled & chopped/mashed

    Chaat masala powder – as required

   Curd – 1 cup

    Nylon sev – as required

    Pomegranate – 1/4cup

   Green coriander leaves – 2 tbsp, finely chopped

 

Preparing the filling:

1. Boil potatoes, peel, chop/mash, add 1/4 tsp salt, mix well.

2. Finely chop onions & coriander leaves.

3. Cut pineapple into small chunks and cherry tomatoes to halves

4. Separate pomegranate arils.

5. Whisk curd well, add sugar and mix well. Now let’s begin assembling.

 

 Assembling:

1.Add a little potato, finely chopped onion  pineapple chunks andcherry tomatoes

2.Add curd, green chutney and sweet chutney.

3.Add pomegranate arils, nylon sev and finely chopped coriander leaves.

Serve the filled tarts. Enjoy!

 

Kara Seeyam

 

Today, I am going to share a very interesting and tasty Chettinad Kara Seeyam which I came across in youtube channel while searching for evening snacks. It is easy, tasty, fluffy evening snack, that can be done in less time and all your friends and relatives will love it instantly.

Chettinad Kara Seeyam is a crispy evening snack made with rice and urad dal. Usually, rice and lentils can be soaked and ground immediately to make seeyam, no need for fermentation.You can serve with spicy or coconut chutney.

 

Ingredients

For batter

 Urad dal - 1 cup

 Raw rice - 1 cup

 Salt - as needed

 Cooking oil - for frying

To temper:

Mustard seed-1 teaspoon

Small onions finely chopped-1/2 cup

Green chilies -1 finely chopped

Grated coconut-1/2 cup

Curry leaf chopped-1 tbsp

Oil-2 tsp

Method:

1. Measure raw rice and uraddal in equal Proportion and soak it for at least 2 hrs.Add water little by little and grind to a fluffy batter-like idli batter and Keep aside.

2.Keep the kadai in the stove. Pour 2tsp oil. When the oil gets heated, add the mustard seed, and curry leaf.

3.When the mustard cracks add the onion and chillies stir for 2 to 3 minutes, then add the grated coconut stir for 1 more minute.

4.Transfer the above sauted ingredients to the batter along with required salt and mix well.

5.When the oil gets heated make the batter into small round balls simply with your hand and fry it.Keep the flame in medium.

 

 6.When the cheeyums turn golden brown, transfer the cheeyums into a plate spread with tissue paper. When the oil gets absorbed it is ready to be served.

Enjoy your Kara Seeyam with Hot Coffee/Tea!