Dahi Batata Puri

2 medium Potatoes, boiled, peeled and cut into cubes
250 gms (each) Round puffed Puriesfine sev
1 cup Sweet chutney (recipe follows)
¼ cup Finely chopped coriander leaves
2 cups Thick yogurt, beaten and sieved
Salt, chilli powder, chaat masala and roasted cumin powder to taste

This snack is individually made. Take 6-8 puries per person. Arrange them in a plate. Pierce a small whole in each one and stuff them with potatoes, 3-4 tbsp yogurt, all the spices, sweet chutney and coriander. Garnish with Sev. Serve at once. Repeat for the remaining puries.
Serves 4-6

For sweet chutney: Cook 200 gms of dates and a walnut sized tamarind, 2 cups of water, salt, black salt and chilli powder to taste in pressure cooker for 2-3 whistle. Cool. Put the chutney in liquidizer jar and sieve. If you find chutney a little thin, boil for 5-10 minutes until thick. Use as required. Makes 1 ½ cups.