Foodlyrics is 1 year and 19 days to be precise. Yeah I know I just forgot about it and even didn’t mention it in my earlier post as it didn’t strike me at all. Can you believe it!!! :-0
Last year Pune was panic striken with the Swine Flu epidemic and we had a compulsory stay home week. I was so.. so.. bored. Nothing to do and no where to go. So I started making different dishes reserved for those weekends every day. . That’s when my husband suggested about starting a foodblog. This is how Foodlyrics was born. I started my blog with the free version of Foodlyrics on wordpress. Kudos to Wp for such a amazing venture. In December ’09, Foodlyrics was officially on the web. And here I am today with my 1 year and 19 days baby. Phew time flies by so quickly isn’t it? Thanks so much to all my friends who have helped in nurturing and bringing up Foodlyrics with lot of love and support.
Recently, I had less time for the blog and hence there have been less posts and replies as well from my side. I am so awed by the scraps, comments on Facebook and the emails I have received regarding my absence from all of you. It really means a lot to me and gives me a sense of responsibility to keep posting regularly.
So better late than never. I thought of celebrating the birthday of my blog with all my favorite dishes. May be bake a cake later this weekend. But for now here is one of my favorite chaat dishes, to which I can never say no to. Sev Puri!!!
Left over chapattis – 2 -3
Onion (finely chopped) – ½ cup
Tomato (finely chopped) – ½ cup
Boiled potato (peeled & mashed) – 1 cup
Tamarind / Imli – ¼ cup
Dates / Khajur – ¼ cup
Mint leaves/ Pudina – 3 tablespoons
Coriander springs – 3 tablespoons
Green chili – 2
Salt – to taste
Thin Sev – ½ cup
Coriander leaves (chopped) – to garnish
- Using a cookie cutter or a small bowl with sharp edges cut the left over chapatti into 3 centimeter (maximum) diameter circle (puris).
- Roast these circles on a tava (skillet) or in an oven until they are crispy.
- Date and tamarind chutney - Deseed the dates and tamarind. Cook both together in a pressure cooker and once cooled grind it to make a fine paste.
- Mint coriander chutney - Grind the mint leaves, coriander leaves, salt and green chilies with some water to make a fine paste.
- In a big plate place all the roasted puris. On each puri place some mashed potato, chopped tomato and finely chopped onion.
- Now over this add little bit of each chutney.
- Finally sprinkle thin sev and garnish with chopped coriander.
You could get the ready made puris from the market.
Increase or decrease the quantity of mint chutney and date and tamarind chutney according to the desired hotness and sweet and tangy taste respectively.
You may also deep fry the puris instead of roasting.