About Dahi Puri Recipe
Dahi Puri also known as “dahi batata puri” or “dahi sev puri” is a popular chaat snack from Bombay a.k.a. Mumbai. Dahi means yogurt in Hindi, sev is fried gram flour vermicelli, batata refers to potatoes. Here batata is a Marathi word for potatoes. Pooris are round puffed crispy shells that are also used for Pani Puri. In addition, spicy red chili chutney, sweet tamarind chutney and green cilantro chutney are also added in dahi puri to add flavor and make them extra delicious! You can make these chutneys at home or buy them from the store. When serving dahi puri top it with cold or chilled yogurt. Then sprinkle the assembled pooris with tangy chaat masala, black salt, red chilli powder and roasted cumin powder. Dahi puri is best eaten as soon as it is assembled as the pooris get soggy fast due to the moisture from the yogurt. There are also a few variations to this recipe. Feel free to add white or black boiled chickpeas, steamed sprouted mung beans, chopped onions or tomatoes. If you would like to make the chaat healthier then add boiled moong sprouts and boiled white chickpeas with the potatoes. To save time make the chutneys the day before and refrigerate them for later. You can also buy ready-made puri or make them in advance.
Chutneys for Dahi Puri
You may have some leftover chutney after making this dish. If this is the case then you can always add these chutneys to other snacks like: Bhel Puri, Sev Puri, and Ragda Patties or serve with any pakora or vada or sandwiches.
How to Make Dahi Puri
1. Chop peeled potatoes, onions, tomatoes and coriander leaves finely. Keep the pooris or golgappas, green mint coriander chutney, sweet chutney and red chutney on the side. I usually prepare a large amount of sweet chutney as I love serving it with pakoras, Samosa, Kachori, Dahi Vada or any other chaat snack. You can make ahead these chutneys a day before and refrigerate. I have mentioned the recipe links to the chutneys above under the section “Chutneys for Dahi Puri” and in the ingredients section of the recipe card below. 2. Whip the curd or yogurt using a wired whisk until it is smooth. Alternatively, you can use chilled yogurt instead. Make sure the yogurt is fresh and not sour and don’t add any sugar as the sweetness will come from the tamarind date chutney. 3. Arrange as many puris or golgappas as you like on a plate. Then break them from the top center using your fingers or spoon to create space for the potatoes and chutneys. 4. Stuff the chopped boiled potatoes in the pooris. 5. Now add the chopped onions and tomatoes on top. At this step, you can sprinkle a few pinches of chaat masala, roasted cumin powder and black salt or regular salt on the stuffing if you like. 6. Top the stuffed puris with green chutney, sweet chutney and red chutney. Add each chutney less or more according to your taste preferences. For example, if you prefer a sweet flavor then add more of the sweet tamarind chutney and if you prefer spicy flavors then add more of the green and red chutney. 7. Next add the whisked curd or yogurt with a spoon. Don’t add too much of curd as it will make the puri go soggy fast. Depending upon the size and number of the puris you can add 1 to 2 tablespoons of the whisked and chilled curd. 8. Sprinkle a few pinches of chaat masala powder, roasted cumin powder, red chili powder and black salt or regular salt over the curd. 9. Add the sev on top and make sure that each puri is covered with the sev. Finally, garnish puris with chopped coriander leaves. 10. Serve Dahi Batata Puri Chaat as soon as it is ready as the puris may become soggy after a few minutes. Relish and savor every bite of yummy Dahi Puri!
Expert Tips for Dahi Puri
Fillings: Get creative with your fillings! I usually add boiled potatoes, onions, curd, spices, chutneys, and sev but, you can also add tomatoes, white or black boiled chickpeas, steamed sprouted mung beans and more. It all depends on your prefered taste and what you have on hand.Serve: The best way to serve the dahi puri is as soon as it is made! Don’t allow them to sit even for a few minutes. Since the moisture from the yogurt will make the puri soggy and you want them to be as crispy as possible as this adds to the amazing texture and taste.Chutney: Feel free to add sweet tamarind chutney, green coriander chutney and red chutney as per your taste preference to the dahi puri. Each chutney has a different taste so add each chutney according to your taste. For example, if you like spicy chutney then add red chutney. Kids may prefer a sweeter flavor so add more sweet tamarind chutney when serving them.Save time: To save time buy ready-made puris and store bought chutneys. If you are making the chutneys from scratch then you can refrigerate them the night before and add them to the dahi puris the next day.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Pav Bhaji Recipe (Video + Step by Step Photos) Paneer Tikka Recipe (Restaurant Style) Samosa Recipe | How to make Punjabi Samosa Khaman Dhokla Recipe (Spongy Khaman) This Dahi Puri post from the blog archives first published in August 2010 has been republished and updated on 8 September 2021.
title: “Dahi Puri Recipe " ShowToc: true date: “2024-10-12” author: “Matthew Klein”
About Dahi Puri Recipe
Dahi Puri also known as “dahi batata puri” or “dahi sev puri” is a popular chaat snack from Bombay a.k.a. Mumbai. Dahi means yogurt in Hindi, sev is fried gram flour vermicelli, batata refers to potatoes. Here batata is a Marathi word for potatoes. Pooris are round puffed crispy shells that are also used for Pani Puri. In addition, spicy red chili chutney, sweet tamarind chutney and green cilantro chutney are also added in dahi puri to add flavor and make them extra delicious! You can make these chutneys at home or buy them from the store. When serving dahi puri top it with cold or chilled yogurt. Then sprinkle the assembled pooris with tangy chaat masala, black salt, red chilli powder and roasted cumin powder. Dahi puri is best eaten as soon as it is assembled as the pooris get soggy fast due to the moisture from the yogurt. There are also a few variations to this recipe. Feel free to add white or black boiled chickpeas, steamed sprouted mung beans, chopped onions or tomatoes. If you would like to make the chaat healthier then add boiled moong sprouts and boiled white chickpeas with the potatoes. To save time make the chutneys the day before and refrigerate them for later. You can also buy ready-made puri or make them in advance.
Chutneys for Dahi Puri
You may have some leftover chutney after making this dish. If this is the case then you can always add these chutneys to other snacks like: Bhel Puri, Sev Puri, and Ragda Patties or serve with any pakora or vada or sandwiches.
How to Make Dahi Puri
1. Chop peeled potatoes, onions, tomatoes and coriander leaves finely. Keep the pooris or golgappas, green mint coriander chutney, sweet chutney and red chutney on the side. I usually prepare a large amount of sweet chutney as I love serving it with pakoras, Samosa, Kachori, Dahi Vada or any other chaat snack. You can make ahead these chutneys a day before and refrigerate. I have mentioned the recipe links to the chutneys above under the section “Chutneys for Dahi Puri” and in the ingredients section of the recipe card below. 2. Whip the curd or yogurt using a wired whisk until it is smooth. Alternatively, you can use chilled yogurt instead. Make sure the yogurt is fresh and not sour and don’t add any sugar as the sweetness will come from the tamarind date chutney. 3. Arrange as many puris or golgappas as you like on a plate. Then break them from the top center using your fingers or spoon to create space for the potatoes and chutneys. 4. Stuff the chopped boiled potatoes in the pooris. 5. Now add the chopped onions and tomatoes on top. At this step, you can sprinkle a few pinches of chaat masala, roasted cumin powder and black salt or regular salt on the stuffing if you like. 6. Top the stuffed puris with green chutney, sweet chutney and red chutney. Add each chutney less or more according to your taste preferences. For example, if you prefer a sweet flavor then add more of the sweet tamarind chutney and if you prefer spicy flavors then add more of the green and red chutney. 7. Next add the whisked curd or yogurt with a spoon. Don’t add too much of curd as it will make the puri go soggy fast. Depending upon the size and number of the puris you can add 1 to 2 tablespoons of the whisked and chilled curd. 8. Sprinkle a few pinches of chaat masala powder, roasted cumin powder, red chili powder and black salt or regular salt over the curd. 9. Add the sev on top and make sure that each puri is covered with the sev. Finally, garnish puris with chopped coriander leaves. 10. Serve Dahi Batata Puri Chaat as soon as it is ready as the puris may become soggy after a few minutes. Relish and savor every bite of yummy Dahi Puri!
Expert Tips for Dahi Puri
Fillings: Get creative with your fillings! I usually add boiled potatoes, onions, curd, spices, chutneys, and sev but, you can also add tomatoes, white or black boiled chickpeas, steamed sprouted mung beans and more. It all depends on your prefered taste and what you have on hand.Serve: The best way to serve the dahi puri is as soon as it is made! Don’t allow them to sit even for a few minutes. Since the moisture from the yogurt will make the puri soggy and you want them to be as crispy as possible as this adds to the amazing texture and taste.Chutney: Feel free to add sweet tamarind chutney, green coriander chutney and red chutney as per your taste preference to the dahi puri. Each chutney has a different taste so add each chutney according to your taste. For example, if you like spicy chutney then add red chutney. Kids may prefer a sweeter flavor so add more sweet tamarind chutney when serving them.Save time: To save time buy ready-made puris and store bought chutneys. If you are making the chutneys from scratch then you can refrigerate them the night before and add them to the dahi puris the next day.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Pav Bhaji Recipe (Video + Step by Step Photos) Paneer Tikka Recipe (Restaurant Style) Samosa Recipe | How to make Punjabi Samosa Khaman Dhokla Recipe (Spongy Khaman) This Dahi Puri post from the blog archives first published in August 2010 has been republished and updated on 8 September 2021.
