wellhealthorganic.com Dahi Puri: Dahi Puri, also known as Dahi Batata Puri, represents a delightful and flavorful street food snack originating from Mumbai. This chaat is a harmonious blend of sweetness, sourness, tanginess, spiciness, and crispiness, making it a favorite among food enthusiasts.
Dahi Puri
Preparation Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Cuisine: Indian Street Food
Course: Snacks
Diet: Vegetarian
Difficulty Level: Moderate
Ingredients:
- 2 to 3 medium-sized potatoes, boiled and peeled
- 1 small onion, finely chopped (optional)
- 1 small tomato, finely chopped (optional)
- 2 tablespoons chopped coriander leaves
- ½ to ¾ cup Curd (yogurt), as required
- ½ cup Coriander Chutney
- ½ cup Tamarind Chutney
- ¼ to ½ cup Red Chili Chutney
- 24 to 30 Puris or golgappas
- Sev (fried thin gram flour vermicelli), as required
- Red chili powder, as required (optional)
- Chaat masala, as required
- Roasted cumin powder, as required
- Black salt or regular salt, as required
Also Read: Indian Dinner Recipes veg
Instructions:
Preparation:
- Begin by preparing all the chutneys and set them aside. Links for the three chutneys are provided in the ingredient list above.
- Chutneys can be made a day before and refrigerated for convenience.
- Boil the potatoes until tender. This can be done in a pan, Instant Pot, or pressure cooker.
- Once the potatoes are cooled, peel and chop them into small cubes.
- Finely chop the onions, tomatoes, and coriander leaves.
- Beat the yogurt (curd) until smooth and set it aside.
Making Dahi Puri:
- Arrange the puris or golgappas on a plate. Determine the number of puris to be served on each plate.
- Crack open the puris at the center to make room for the potatoes and chutneys.
- Stuff the chopped potatoes into the puris.
- Add the chopped onions and tomatoes (optional) on top of the potatoes in the puris.
- Optionally, sprinkle a few pinches of chaat masala, roasted cumin powder, red chili powder, and black salt or regular salt on the fillings.
- Top the stuffed puris with green chutney, sweet chutney, and red chutney according to your preference.
- Add yogurt to each puri.
- Sprinkle all the dry ground spices and seasonings—chaat masala, roasted cumin powder, red chili powder, and black salt or regular salt.
- Add sev on top, ensuring each puri is covered.
- Garnish with chopped coriander leaves.
- Serve the Dahi Puri immediately to prevent the puris from becoming soggy.
Also Read: Kala Jamun
Notes:
- Preferably use homemade curd that is not too sour or tangy.
- Potatoes can be boiled using a stovetop pressure cooker, Instant Pot, or in a pan.
- Additional filling ideas include steamed or boiled mung bean sprouts, boiled white or black chickpeas. Crispy fried boondi can also be added as a topping along with the sev.
- The recipe can be scaled to make a larger batch for potlucks and parties.