Dahi Puri Recipe (Indian Sweet Yogurt Chaat)

Dahi Puri is a classic Indian street food that layers crispy hollow puris with spiced potatoes, chickpeas, sweet yogurt, tangy chutneys, and savory sev. It offers a contrast of textures and temperatures, balancing cold, creamy yogurt against seasoned potatoes and crunchy shells.

The key to success is assembling the dish right before serving. If left to sit, the wet fillings and yogurt will quickly soften the crispy puris. This guide covers how to prep the individual elements in advance so you can assemble them quickly for your guests.

Why This Recipe Works

• Whisking the yogurt with sugar and salt ensures a smooth, glossy texture that coats the fillings evenly without turning watery.
• Using fine sev, specifically nylon sev, provides a delicate crunch that matches the light texture of the crispy puris.
• Lightly mashing the potatoes prevents them from rolling out of the cracked puris during assembly.

Ingredient Notes

• Puris: These are the same hollow, crispy fried dough balls used for Pani Puri. You can find them ready-to-fry or pre-puffed in boxes at South Asian markets.
• Yogurt (Dahi): Use plain, full-fat whole milk yogurt. Whisk it well with sugar and a pinch of salt until it is completely smooth and pourable.
• Sev: Look for nylon sev, which is extremely thin, fine chickpea flour vermicelli. It provides the characteristic street-style finish.
• Chutneys: You will need sweet-tangy tamarind chutney and spicy green mint-coriander chutney. Both can be made ahead or purchased store-bought for convenience.

If You’re Cooking Outside India

• Puris: Look for boxes labeled Pani Puri shells or Golgappa in the Indian aisle of large supermarkets or South Asian grocery stores. If they are slightly soft from humidity, toast them in a 150°C (300°F) oven for 3 to 5 minutes to restore their crunch.
• Sev: Found in the snack aisle of Indian grocery stores. Ensure you buy the unflavored or mild salted variety rather than highly spiced snack mixes.

How to Make Dahi Puri

Prepare the filling

Peel and lightly mash boiled potatoes, then mix with boiled chickpeas, salt, and spice powders to form a cohesive but textured filling.

Whisk the yogurt

Beat plain yogurt with sugar and salt until it reaches a smooth, pourable, lump-free consistency.

Assemble the puris

Carefully crack a hole in the top of each puri, arrange them on a serving plate, and stuff each one with a spoonful of the potato mixture.

Add chutneys and yogurt

Drizzle the green chutney and tamarind chutney inside the puris, then generously spoon the seasoned yogurt over the top until the puris are nearly covered.

Garnish and serve

Sprinkle chaat masala, cumin powder, and chili powder over the yogurt, then top with a generous layer of sev, fresh coriander, and optional pomegranate seeds.

Cooking Tips

• To prevent the puris from leaking, do not crack the holes too wide. Make just enough space to tuck the filling inside.
• Chill the yogurt and chutneys in the refrigerator before assembling; the contrast between cold yogurt and room-temperature potato filling is essential to the dish’s character.
• If your tamarind chutney is very thick, thin it slightly with water so it drizzles easily into the puris.

Common Mistakes to Avoid

• Assembling the plates too early before guests are ready to eat: Only assemble Dahi Puri when everyone is sitting down. The puris will turn soggy and lose their crunch within 5 to 7 minutes of contact with yogurt.
• Using sour or unwhisked yogurt: Taste the yogurt before using. If it is too tart, balance it with a little extra sugar, and whisk thoroughly with a balloon whisk to eliminate lumps.

Variations

• Sprouted Moong Dahi Puri: Replace the boiled chickpeas with lightly steamed whole green gram (moong sprouts) for a fresh, earthy flavor and extra bite.
• Boondi Dahi Puri: Add a few pieces of soaked and squeezed salted boondi (fried chickpea flour pearls) inside the puris alongside the potato filling for extra texture.

Serving Suggestions

• Serve immediately as a starter or afternoon snack alongside hot masala chai.
• Pair with other dry chaats like Sev Puri or Bhel Puri for an authentic Indian street food spread.
• Set up a DIY bar where guests can stuff and drizzle their own puris to keep the shells perfectly crispy.

Storage & Make-Ahead

Make ahead: You can boil the potatoes, whisk the yogurt, and prepare the chutneys up to 2 days in advance. Keep them in separate airtight containers in the refrigerator.

Refrigerate: Do not refrigerate assembled Dahi Puri, as the shells will become completely soggy. Store left-over loose fillings separately.

Freeze: The assembled dish, puri shells, and yogurt cannot be frozen. Tamarind and green chutneys can be frozen in small portions for up to 3 months.

Reheat: The assembled dish cannot be reheated. Keep all ingredients cold or at room temperature as specified.

Frequently Asked Questions

Can I make Dahi Puri in advance?

You cannot assemble the dish in advance because the puris will absorb the moisture from the yogurt and chutneys, becoming soggy in minutes. However, you can prep the potato filling, whisked yogurt, and chutneys hours or days ahead and store them separately in the refrigerator.

What is the difference between Sev Puri and Dahi Puri?

While both use similar chutneys, potatoes, and sev, Sev Puri is made on flat papdis (crisp flatbreads) without yogurt. Dahi Puri is made using hollow round puris filled generously with sweetened yogurt.

What can I use if I cannot find nylon sev?

If fine nylon sev is unavailable, you can crush regular salted sev or even spiced bhujia slightly and use it as a crunchy topping, though the texture will be slightly heavier.

More Indian Recipes to Try

• Authentic Aloo Dum
• Butter Chicken Recipe
• Palak Paneer Recipe

Browse the IndiPlated recipe index

Dahi Puri

A popular Indian street food chaat featuring crispy hollow puris stuffed with spiced potatoes and chickpeas, smothered in seasoned yogurt, tangy chutneys, and crunchy sev.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 2 plates

Course: Appetizer, Snack

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

For the Potato Filling

• 2 medium potatoes boiled, peeled, and lightly mashed
• 1/4 cup black chickpeas boiled (or white chickpeas/kabuli chana)
• 1/4 tsp roasted cumin powder
• 1/4 tsp chaat masala
• 1/8 tsp red chili powder
• 1/4 tsp salt or black salt (kala namak) to taste

For the Sweetened Yogurt (Dahi)

• 1 1/2 cups plain yogurt full-fat, fresh
• 1 1/2 tbsp sugar adjust to taste
• 1/4 tsp salt or black salt

For Assembly and Garnishing

• 12 pieces puris hollow pani puri shells
• 4 tbsp sweet tamarind chutney or to taste
• 3 tbsp green mint-coriander chutney or to taste
• 1/2 cup fine sev nylon sev
• 1/2 tsp chaat masala for sprinkling
• 1/2 tsp roasted cumin powder for sprinkling
• 1/4 tsp red chili powder for sprinkling
• 2 tbsp fresh coriander leaves finely chopped
• 2 tbsp pomegranate seeds optional, for garnish

Equipment

• 1 Whisk Used to make the yogurt completely smooth and pourable.
• 1 Mixing bowl For mashing and seasoning the potato filling.

Method

 

1. In a medium bowl, combine the boiled mashed potatoes, boiled chickpeas, roasted cumin powder, chaat masala, red chili powder, and salt. Mix gently with a spoon until combined but still holding some texture. Set aside.
2. In another bowl, add the plain yogurt, sugar, and salt. Whisk vigorously using a balloon whisk for 1 to 2 minutes until the sugar dissolves completely and the yogurt becomes smooth, glossy, and pourable.
3. Arrange 12 puris on a serving platter (6 per plate). Using your thumb or the back of a small spoon, gently tap and crack open a hole (about 1.5 cm wide) in the center of the top, fragile side of each puri.
4. Carefully stuff each puri with about 1 teaspoon of the prepared potato-chickpea mixture.
5. Drizzle about 1/2 teaspoon of green mint-coriander chutney and 1 teaspoon of sweet tamarind chutney into each stuffed puri. Adjust quantities based on your preferred spice and sweetness levels.
6. Generously spoon the whisked yogurt over and inside each puri. Ensure the puris are well coated and some yogurt spills over onto the plate.
7. Immediately sprinkle the remaining chaat masala, roasted cumin powder, and red chili powder over the yogurt layer. Cover the puris generously with a thick blanket of fine sev, then scatter chopped coriander leaves and optional pomegranate seeds on top. Serve instantly.

Notes

If the puris feel soft, bake them on a baking tray at 150°C (300°F) for 3-5 minutes, then let them cool completely to regain their crispness.
Whisking the yogurt is a crucial step; if unwhisked, it will slide off the puris in lumps instead of blanketing them smoothly.
For a spicier kick, add a pinch of finely chopped fresh green chilies to the potato filling.