Origin Chaat – Dahi Batata Puri

Dahi Batata Puri originates from Mumbai, where it emerged as a star of the city’s famed chaat stalls. The dish embodies the quintessential Indian balance of sweet , sour , spicy , and salty , drawing inspiration from Gujarati and Maharashtrian traditions. Its popularity soared as Mumbai’s street food scene evolved into a culinary landmark, with vendors perfecting the art of assembling these handheld delights in seconds.

What I Love About This Recipe

The magic lies in the interplay of textures and flavors: the puri’s crackle gives way to creamy yogurt, spicy potatoes, and tangy chutneys. It’s a portable feast that captures the chaotic yet harmonious spirit of Indian street food.

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Chaat – Dahi Batata Puri

Recipe by RecipeWikkiCourse: Holi Recipie

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

397

kcal

Ingredients

• 1 cup whole wheat flour (or semolina for extra crunch)

• 1 tsp oil or ghee

• Warm water, as needed

• Oil for deep-frying

• 2 large potatoes, boiled and mashed

• 1 tsp chaat masala

• ½ tsp cumin powder

• ½ tsp red chili powder (adjust to taste)

• Salt to taste

• ½ cup cooked chickpeas (optional)

• 1 cup thick yogurt (dairy or vegan coconut yogurt)

• ½ cup tamarind chutney (store-bought or homemade)

• ½ cup mint-cilantro chutney (store-bought or homemade)

• ½ cup sev (crispy chickpea noodles)

• ¼ cup finely chopped red onion

• 2 tbsp chopped cilantro

• Chaat masala and red chili powder, for garnish

Directions

• Mix flour, oil, and salt. Gradually add warm water to form a stiff dough.
• Roll into thin, small circles (2-3 inches).
• Deep-fry in hot oil until golden and puffed.
• Combine mashed potatoes, chaat masala, cumin, chili powder, salt, and chickpeas.
• Crack puris slightly and fill with potato mixture.
• Drizzle tamarind and mint chutneys.
• Top with yogurt, sev, onions, cilantro, chaat masala, and chili powder. Serve immediately.

Notes

• Tamarind Chutney : Simmer tamarind pulp, jaggery, cumin, and chili powder.
• Mint Chutney : Blend mint, cilantro, green chili, lemon juice, and salt.

Origin of Char Siu

Char Siu has its roots in Southern China, particularly in Cantonese cuisine. Historically, it was a method used to preserve and flavor pork, using a blend of sweet and savory marinades before roasting. The dish gained popularity worldwide and is now a staple in Chinese barbecue shops, often hanging in restaurant windows alongside roasted duck and crispy pork belly.

Why It’s Popular

• Unique Flavor: The perfect balance of sweet, savory, and smoky flavors makes Char Siu irresistible.
• Versatile: It can be enjoyed on its own, with rice, in noodle dishes, or as a filling in buns.
• Iconic Appearance: The deep red, glossy glaze gives Char Siu its signature look.

Also Read : Hong Kong Style Egg Tarts – RecipeWikki

Chinese Barbecue Pork (Char Siu)

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 2 lbs pork shoulder or pork belly (cut into long strips)

• 2 tbsp hoisin sauce

• 2 tbsp oyster sauce

• 2 tbsp soy sauce

• 2 tbsp honey (plus extra for glazing)

• 1 tbsp Chinese Shaoxing wine (or dry sherry)

• 1 tbsp sugar

• 1 tbsp Chinese five-spice powder

• 1 tsp sesame oil

• 2 cloves garlic (minced)

• 1/2 tsp red food coloring (optional, for traditional color)

Directions

• Prepare the Marinade
  In a bowl, mix hoisin sauce, oyster sauce, soy sauce, honey, Shaoxing wine, sugar, five-spice powder, sesame oil, garlic, and optional red food coloring.
• Marinate the Pork
  Place the pork strips in a large ziplock bag or bowl and coat with the marinade.
  Cover and refrigerate for at least 4 hours (preferably overnight) for deep flavor absorption.
• Preheat the Oven
  Set the oven to 375°F (190°C). Place a wire rack over a baking tray lined with foil to catch drippings.
• Roast the Pork
  Remove pork from marinade and place it on the rack. Reserve the marinade.
  Roast for 25 minutes, then baste with the reserved marinade.
• Caramelize the Glaze
  Increase oven temperature to 425°F (220°C).
  Brush with honey and roast for another 10-15 minutes until the pork is slightly charred and caramelized.
• Rest and Serve
  Let the pork rest for 5 minutes before slicing.
  Serve with steamed rice, noodles, or inside bao buns.

Notes

• Best Cut of Pork: Pork shoulder (pork butt) is the best choice for tender and juicy Char Siu.