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Authentic Dahi Puri

Crispy puris stuffed with seasoned potatoes, drenched in chilled sweetened yogurt, and drizzled with vibrant chutneys. This easy Dahi Puri recipe brings the magic of Indian street food right to your kitchen.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 24 pieces Puri shells Golgappa/Pani Puri shells (Store-bought, crispy)
  • 250 g Potatoes Boiled, peeled, and mashed
  • 100 g Red onion Finely chopped
  • 300 g Yogurt Dahi (Whole milk, whisked until smooth)
  • 1 tbsp Sugar Whisked into the yogurt
  • 0.5 cup Sweet tamarind chutney Adjust to taste
  • 0.25 cup Spicy green chutney Adjust to taste
  • 1 cup Fine nylon sev For garnishing
  • 1 tsp Chaat masala To sprinkle
  • 0.5 tsp Roasted cumin powder To sprinkle
  • 0.5 tsp Red chili powder To sprinkle
  • 2 tbsp Coriander leaves Finely chopped

Method
 

  1. Arrange the puri shells on a serving platter. Gently tap the top center of each shell with your thumb to create a hole big enough for the filling.
  2. In a bowl, combine the boiled mashed potatoes, chopped red onions, salt to taste, and a pinch of chaat masala. Mix well.
  3. Fill each puri shell halfway with the potato and onion mixture.
  4. Add half a teaspoon of sweet tamarind chutney and a quarter teaspoon of spicy green chutney into each stuffed puri.
  5. Whisk the cold yogurt with sugar and a pinch of salt until silky. Spoon the sweet yogurt generously over each puri until they are filled to the brim.
  6. Sprinkle roasted cumin powder, red chili powder, and chaat masala over the yogurt. Top with a generous amount of nylon sev, fresh coriander, and serve immediately.