📝 About This Recipe
Dahi Puri is the crown jewel of Mumbai’s street food scene, offering a sophisticated explosion of textures and flavors in a single bite. Known as 'Dahi Batata Puri,' this dish features crisp semolina shells filled with spiced potatoes, drizzled with a trio of vibrant chutneys, and smothered in chilled, sweetened yogurt. It is the perfect balance of crunchy, creamy, cooling, and fiery—a true sensory delight that encapsulates the spirit of Indian Chaat.
🥗 Ingredients
The Shells & Base
- 24-30 pieces Puri (Store-bought or homemade crisp semolina balls (Gol Gappa shells))
- 3 medium Potatoes (Boiled, peeled, and cubed into small pieces)
- 1/2 cup Black Chickpeas or Moong Sprouts (Boiled until tender)
The Creamy Topping
- 2 cups Greek Yogurt or Thick Curd (Whisked until completely smooth)
- 2 teaspoons Powdered Sugar (Adjust to taste for a sweet contrast)
- 1/4 teaspoon Black Salt (Kala Namak) (Adds a distinct sulfurous tang)
The Chutney Trio
- 1/2 cup Tamarind Date Chutney (The sweet and sour element)
- 1/2 cup Green Mint-Coriander Chutney (The spicy and herbaceous element)
- 1/4 cup Garlic Red Chilli Chutney (Optional, for an extra spicy kick)
Spices & Garnishes
- 1 tablespoon Roasted Cumin Powder (Freshly roasted for maximum aroma)
- 1 teaspoon Kashmiri Red Chilli Powder (For color and mild heat)
- 1 tablespoon Chaat Masala (The essential finishing spice)
- 1 cup Fine Sev (Crispy chickpea flour vermicelli (Nylon Sev))
- 1/4 cup Fresh Cilantro (Finely chopped)
- 1/4 cup Pomegranate Arils (For a pop of sweetness and color)
👨🍳 Instructions
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1
Prepare the potato filling: In a medium bowl, lightly mash the boiled potatoes. Mix in the boiled chickpeas (or sprouts), a pinch of salt, and 1/2 teaspoon of roasted cumin powder. Set aside.
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2
Prepare the sweetened yogurt: In a separate bowl, whisk the thick yogurt with powdered sugar and black salt until it is silky smooth and pourable. If it's too thick, add a tablespoon of water. Chill in the refrigerator until ready to serve.
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3
Arrange the puris: Take a large serving plate and arrange 6-8 puris. Carefully poke a hole in the center of the top of each puri using your thumb or a spoon, ensuring the base remains intact.
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4
Stuff the puris: Generously fill each hollowed-out puri with about a teaspoon of the potato and chickpea mixture.
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5
Add the spicy kick: Drizzle about 1/4 teaspoon of the green mint-coriander chutney into each stuffed puri.
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6
Add the sweetness: Follow with 1/2 teaspoon of the tamarind date chutney over the green chutney.
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7
The yogurt pour: This is the signature step. Generously pour the chilled, sweetened yogurt over each puri until they are almost covered and some yogurt spills over the sides.
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8
Dust with spices: Evenly sprinkle a pinch of roasted cumin powder, Kashmiri red chilli powder, and chaat masala over the yogurt-topped puris.
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9
Add the crunch: Shower a handful of fine sev over the entire plate. The sev should stick to the yogurt.
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10
The final garnish: Garnish with freshly chopped cilantro and a scattering of pomegranate arils for a professional, vibrant finish.
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11
Serve immediately: Dahi Puri must be eaten as soon as it is assembled, otherwise the puris will become soggy from the yogurt and chutneys.
💡 Chef's Tips
Always use fresh, thick yogurt; if your yogurt is watery, strain it through a muslin cloth for 30 minutes before whisking. For the crunchiest experience, ensure your puris are fresh; if they feel soft, toast them in a 300°F (150°C) oven for 2-3 minutes. Balance is key—taste your chutneys beforehand to ensure the sweet, spicy, and tangy notes are distinct. Don't skimp on the fine 'Nylon' Sev; it provides the essential textural contrast to the creamy yogurt. If you like it extra spicy, add a few drops of garlic-red chilli chutney directly onto the potatoes before adding the yogurt.
🍽️ Serving Suggestions
Serve as a refreshing afternoon snack alongside a hot cup of Masala Chai. Pair with other 'dry' chaats like Bhel Puri or Sev Puri for a complete street food platter. Offer a glass of chilled Rose Milk or Badam Milk to soothe the palate after the spicy chutneys. Set up a 'Dahi Puri Bar' at parties where guests can customize their own spice and sweetness levels. Serve as an appetizer before a North Indian meal of Chole Bhature or Pav Bhaji.