Dahi Puri is a Bombay Chaat dish that is wonderfully sweet, salty, spicy and cooling at the same time… Grab your plate of this delicious snack today!
When I think of Dahi Puri, I think of a dish perfect in its union of flavors. That is the case with most Bombay Chaat dishes, actually. They are known for being extremely spicy and yet sweet; extremely pungent and yet cooling. You’ll have a lot of fun eating these dishes!
Dahi Puri or Dahi Poori, derives its name from the key ingredient used in this dish – “Dahi”. Dahi is nothing but plain yogurt or as we Indians call it – Curd. You’ll have to work quickly with this dish since the Dahi and other chutneys we use can make it turn soggy very quickly!
Now, if you’re planning to make Dahi Puri, you’ve got to get a few things bought/ prepared and ready to go. Trust me, you cannot expect to make all elements of this dish just moments before you wanna serve! So the various crucial elements of this dish are –
- Dahi or plain Yogurt – making it at home is the best. You could also use store bought curd.
- Puchka / Puffed up Puri – since making it is a long process, we usually buy it from the local store. Try your Indian store for puffed up Puri or buy it from Amazon. Or if you have the patience, refer to this post to make the Puris at home.
- Sweet Chutney (Tamarind-Dates Chutney) – make it ahead of time. This stores well in the fridge for almost 6 months!
- Green Chutney (Mint Coriander Chutney) make it ahead of time. This stays well for upto 2 weeks
- Chaat Masala Powder – a crucial blend of sice that lends the tyical “chaat flavor to the dish. You can make it at home or buy it from a store or Amazon.
- Sev (fried chickpea noodles) – since this is a time consuming process, we usually buy Sev from the stores. It is just a sort of deep fried noodles made from chickpea flour. You can also make it at home.
Dahi Puri – Printable Recipe. (For recipes of the chutneys etc., lease refer to links above)
- 12 Puris / Puchka / Golgappa
- 1/2 cup cold, plain thick Curd / Yogurt
- 1/2 teaspoon Black Salt (or use regular salt)
- 1 teaspoon Chaat Masala powder
- 1/2 teaspoon Red Chilli Powder
- 1/4 cup cooked & mashed Potatoes (mix 1/4 teaspoon of salt with the potatoes)
- 1/4 cup finely chopped Onions
- 1/4 cup Green Chutney (Mint Coriander Chutney)
- 1/4 cup Sweet Chutney (Tamarind Dates Chutney)
- 1/2 cup SEV (Fried Chickpea noodles)
- 1/4 cup finely chopped Coriander Leaves
- Note – usually, store bought Chaat powder has salt content. So adjust salt in yogurt accordingly)
- To yogurt, add Chaat powder, red chilli powder and black salt. Mix well to form smooth mixture.
- Arrange 6 Puris on each plate. Make small holes in the middle of the Puris using your index finger. (Be gentle & don’t break the Puri)
- Fill each puri with mashed potatoes & onions.
- Add about a teaspoon of the green and sweet chutneys on top of the fillings (the amounts can vary depending on how sweet / spicy you want it to be)
- Generously pour 1 tablespoon of the spiced yogurt into each poori
- Fill each puri with the Sev
- Garnish with onions and chopped coriander leaves.
- Serve immediately
Dahi Puri Recipe – step by step pictures
To cold plain yogurt, add the black salt, chilli powder & chaat masala powder. Mix to form a smooth spicy yogurt
Make small holes in all the puris and fill with potatoes & onions. Also fill each puri with sweet chutney and green chutney.
Fill each puri with a tablespoon (or more) of the spiced yogurt.
Quickly sprinkle the sev over every puri.
Garnish with chopped coriander leaves & serve!
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