Crispy and Spicy Dahi Puri Chaat
Dahi Puri is a sweet, spicy tangy chaat (indian snack) of crispy shells filled with potato,chutneys,sweet yogurt and topped with spices & sev.
Ingredients
For Potato Mixture
- 1 large potato boiled and peeled
- ⅓ cup matar white dried peas, use black chickpeas or garbanzo beans instead
- 2 tablespoon chopped onion
- 2 indian green chilli chopped
- 1 tablespoon cilantro chopped
- 1 teaspoon chaat masala
- ¼ teaspoon salt adjust to taste
For Yogurt Mixture
- ½ cup dahi plain yogurt or greek yogurt, makes sure its not too tangy
- ¼ teaspoon red chilli powder hot, adjust to taste
- ¼ teaspoon roasted cumin powder
- 1.5 tablespoon sugar
- ½ teaspoon kala namak tangy black indian salt
For Dahi Puri
- 15 puri or golgappa
- ⅓ cup tamarind chutney recipe
- Sev or Bhujia as needed
- Pomegranate arils as needed
- Chopped onions, cilantro as needed
- chaat massala & red chilli powder as needed
Instructions
Preperation
- You could do the preparation ahead of time. Boil Matar - Soak dried matar overnight or in warm water for 4-6 hours. Boil with salt in instant pot or pressue cooker until softened but not mushy. Boil Potatoes - Boil potatoes. Let cool slightly, peel them and using a sharp knife, cut into small cubes.
- Make tamarind chutney if using homemade.
- Finely chop onions, green chillies, cilantro and keep ready.
Make Potato Mixture
- In a bowl, add the boiled potatoes, matar, chopped onions, green chillies, chaat masala, salt. Mix well.
Mix Yogurt
- In another bowl, mix together dahi with sugar,red chilli powder, coated cumin powder, kala namak and salt. Add 2-4 tablespoons water if needed to adjust the consistency of yogurt mixture.Taste and adjust seasonings as per your liking.
Stuff Puris & Assemble The Chaat
- Layer puri in a large plate/platter. Poke a hole in the middle of each puri using your finger. Make as large a hole as you can making sure that the puri stays intact.
- Now you have to work fast. Stuff around 2 teaspoon potato mixture inside each puri. Spoon about 1 tablespoon dahi next.
- Add about 1 teaspoon tamarind chutney to each puri.
- Next add the chopped onions, green chillies, cilantro inside each puri for added kick and crunch.
- Sprinkle the dahi puri chaat plate with pomegranate arils, generous amount of spices like roasted cumin powder, red chili powder, and chaat masala.
- Add bhujia and sev on top. Serve immediately!
Notes
- Add layers of flavors - Instead of just using boiled potatoes, make a spiced mixture of potatoes, matar, green chillies, cilantro, red onions and chaat masala. Make a spiced sweet yogurt mixture instead of just salted or sweet yogurt. You get the idea?
- Don't use sour dahi- Make sure that the yougurt you are using is thick and not too sour. Else, combined with tamarind and chaat masala, these dahi puri will be too sour.
- Avoid overstuffing - I know we all are tempted to load up our chaat, however overstuffing will hurt here since it will make the puris soggy sooner.
- Serve immediately- Dahi Puri chaat is best served immediately after assembling to preserve the crispness of puris.
- Texture is the key- Add texture and bite to dahi puri by topping the stuffed puris with chopped red onions, cilantro, pomegranate arils and sev/bhujia. The more texture you add, the better the taste.
- Avoid drizzling extra wet ingredients like chutney or yogurt once you have the assembled the chaat plate. Makes them soggy quickly. Consider adding spices, sev, herbs, onions etc that enhance the look of chaat without making it mushy.
- Make Vegan Dahi Puri - Simply use plant based yogurt. All other components in this recipe are vegan friendly.
- Use moong sprouts chaat instead of potato mixture.
- Fruity Dahi Puri - You can add chopped ripe mangoes, sweet peaches or kiwi for a sweet and fruity twist.
Nutrition
Calories: 249kcalCarbohydrates: 56gProtein: 6gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gTrans Fat: 0.003gCholesterol: 2mgSodium: 708mgPotassium: 662mgFiber: 4gSugar: 31gVitamin A: 64IUVitamin C: 28mgCalcium: 95mgIron: 1mg
Tried this recipe?Let us know how it was!