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Sev potato poori

11 September 2006
Sev potato poori

Ingredients

½lb fine savoury sev
24-26 small pani pooris
(both items available from any Indian sweetmark)
1 large boiled potato cut into small cubes
1 medium onion chopped fine
6tbs plain yogurt
3tbs garlic sauce
3tbs green sauce
9tbs tamarind sauce
Chopped coriander and red chilli powder to decorate

For tamarind sauce ½cup tamarind
1tsp salt
½cup jaggery
2 cups dates stoned
2tsp chilli powder

Method

Boil three cups of water and add dates jaggery and tamarind. Boil for 10 to 15 minutes. Squeeze out all the pulp using a strainer and spoon. Add salt and chilli powder. Mix well.

Tamarind sauce is suitable for freezing.

For green sauce
2 cups fresh coriander
1tbs lemon juice
5-6 green hot chillies
Salt and sugar to taste

Method

Chop and wash the chillies. Drain well. Mix all the ingredients and liquidise into a fine paste. If necessary add a little water.

This sauce is almost a daily feature in Gujarati households when combined with a few peanuts and ½ unripe mango. It will keep in the refrigerator for 5-6 days. Also suitable for freezing

For garlic sauce
½ cup peeled garlic cloves
2tbs salt
1tbs lemon juice
4tbs chilli powder
2tbs oil

Grind garlic with salt and chilli powder add oil and lemon juice to make a fine paste. Keep aside (stored in a glass jar in the refrigerator it will keep for up to three months).

When ready to use for sev poori take a teaspoonful of paste. Add some lemon juice to make a runny sauce.

When serving arrange the pooris on a tray add the chopped potato and onion. Mix all the three sauces and pour over the pooris. Then pour over the yogurt. Just before eating sprinkle the fine savoury sev on the preparedpooris.

Garnish with chopped coriander and sprinkle with chilli powder.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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