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Dahi Puri Recipe

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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.