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!