Dahi Puri is a popular Indian chat made using puri, mashed potato, sweet chutney, green chutney, curd, onion, coriander leaves, Sev etc. This yogurt-based chaat recipe is sweet and spicy and is usually eaten after other spicy chaat recipes. Dahi puri is a dessert chaat recipe, possibly due to the yogurt's sweet and sour flavor. It is typically served with golgappa puri, which is used in pani puri, or small puri.
About Dahi Puri
A popular chaat snack from Bombay, commonly known as Mumbai, dahi puri is sometimes called "Dahi batata puri" or "Dahi Sev puri."
In Hindi, batata signifies potatoes, Sev is fried gram flour vermicelli, and Dahi denotes yogurt. The Marathi word for potatoes in this context is batata. Pani Puri is also made with pooris, which are circular, crispy, inflated shells.
In addition, Dahi puri are flavored and made even more delightful by the addition of green cilantro chutney, sweet tamarind chutney! These chutneys can be purchased from the shop or prepared at home.
In addition, Dahi puri are flavored and made even more delightful by the addition of green cilantro chutney, sweet tamarind chutney! These chutneys can be purchased from the shop or prepared at home.
Top the Dahi puri with cooled or cold yogurt before serving. Next, add roasted cumin powder, black salt, red chili powder, and tangy chaat masala to the assembled pooris.
Since the yogurt's moisture causes the pooris to become soggy quickly, dahi puri is best consumed right after it is put together.
This recipe has a few variants as well. Feel free to include chopped tomatoes or onions, steaming sprouting mung beans, or black or white cooked chickpeas.
Since the yogurt's moisture causes the pooris to become soggy quickly, dahi puri is best consumed right after it is put together.
This recipe has a few variants as well. Feel free to include chopped tomatoes or onions, steaming sprouting mung beans, or black or white cooked chickpeas.
Boiled moong sprouts and boiled white chickpeas can be added to the potatoes to make the chaat healthier.
Prepare the chutneys the day before and store them in the refrigerator to save time. Puri can also be prepared ahead of time or purchased already produced.
Prepare the chutneys the day before and store them in the refrigerator to save time. Puri can also be prepared ahead of time or purchased already produced.
How To Make Dahi Puri (Step by Step)
Ingredients:
6 puris / papdis
1 potato, boiled & peeled
1 cup curd / yogurt, thick and fresh
1 tsp sugar
½ onion, finely chopped
½ tomato, finely chopped
½ cup Sev
5 tsp tamarind chutney
3 tsp green chutney
pinch of kashmiri chili powder
pinch of chaat masala
salt to taste
3 tsp coriander leaves, finely chopped
Preparation:
1. Boiled and mashed potatoes, chop tomato, onions, and coriander leaves. Keep the sweet chutney, green mint coriander chutney, and pooris on the side.
2. Pour some sugar into a cup of curd. Otherwise, the curd will have a hint of acidity. Dahi puri tastes wonderful with sweet curd. Using a wired whisk, beat the yogurt or curd until it's smooth. As an alternative, you can use cold yogurt.
3. Use your thumb to create a hole in the middle of the puri.
4. Further, fill each puris with half a teaspoon of boiling potatoes.
5. Now top with the chopped tomatoes and onions.
6. If desired, you can now season the stuffing with a few pinches of chaat masala, roasted cumin powder, and black salt or ordinary salt.
For instance, increase the amount of the sweet tamarind chutney if you want a sweet taste, and increase the amount of the green chutney if you like a hot taste.
8. Next, use a spoon to add the yogurt or whipped curd. Avoid adding too much curd because it will quickly cause the puri to become mushy.
9. Make sure that the Sev covers every puri by adding it on top. Lastly, add chopped coriander leaves to the puris as a garnish.
Serve Dahi Puri Chaat as soon as it's done as the puris may get mushy after a few minutes. Savor each and every mouthful of delicious Dahi Puri!
FAQs
1. Fillings: Use your imagination while choosing fillings! I typically include boiling potatoes, onions, curd, spices, chutneys, and Sev, but you can also include steaming sprouting mung beans, tomatoes, white or black boiled chickpeas, and more. What you have on hand and your preferred flavor will determine everything.
2. Serve: Right out of the oven is the ideal time to serve the Dahi puri! Don't let them sit for even a short while. The yogurt's moisture will cause the puri to become soggy, so you want them to be as crispy as possible to enhance their delicious texture and flavor.
3. Chutney: Depending on your preferred flavor, feel free to add green coriander chutney, or sweet tamarind chutney to the Dahi puri. Since every chutney has a distinct flavor, add them all to suit your preferences. For instance, add green chutney if you enjoy spicy chutney. When serving them, add extra sweet tamarind chutney because kids might like a sweeter taste.
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