Dahi Puri

Enjoy the perfect bite with our simple Dahi Puri recipe-crisp puris, tangy chutneys, spices, and chilled yogurt. A delightful Indian snack!

Recipe Source Link:https://www.mygingergarlickitchen.com/dahi-puri/

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RECIPE INGREDIENTS

» For Mint Coriander Chutney:

• A handful of chopped mint leaves
• A handful of chopped coriander leaves
• 3 small-sized green chilies
• 1-inch ginger piece
• 2 tablespoons roasted chana
• 1 tablespoon lemon juice
• 1/2 teaspoon black salt
• 1/2 teaspoon salt, or to taste
• 1 teaspoon cumin seeds
• 2-3 ice cubes
• Water as needed

» For Dahi Puri:

• 25-30 Puris or golgappas (using whole wheat puris)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 3 medium-sized potatoes, boiled, peeled, and crumbled
• 1 cup boiled chickpeas or moong sprouts
• Chopped coriander leaves (cilantro)
• 1/2 cup mint coriander chutney or coriander chutney
• 1/2 cup sweet tamarind chutney
• 1/2 cup nylon sev (fried thin gram flour noodles), or as required
• 1/2 cup boondi (fried crispy chickpea flour puffs)
• Prepared chaat dahi
• Red chili powder, as per taste
• Chaat masala, as per taste
• Roasted cumin powder, as per taste
• Black salt or regular salt, as per taste

» For Chaat Dahi:

• 1 1/4 cups plain chilled yogurt (curd) or as required
• Chilled water, if needed
• Black salt to taste
• 2 teaspoons sugar

RECIPE INSTRUCTIONS

» For Mint Coriander Chutney

1. In a blender, combine a handful of chopped mint leaves, a handful of chopped coriander leaves, 3 green chilies, a 1-inch piece of ginger, 2 tablespoons of roasted chana, 1 tablespoon of lemon juice, salt to taste, 1/2 teaspoon of black salt, 1 teaspoon of cumin seeds, 2-3 ice cubes, and a little water. Adjust the water to achieve the desired consistency.
2. Blend until smooth. Taste and adjust the seasoning with more salt or lemon juice if needed. Your mint coriander chutney is ready to use.

» For Chaat Dahi

1. In a bowl, mix 1 1/4 cups of plain chilled yogurt with black salt and 2 teaspoons of sugar.
2. Whisk until the sugar dissolves and the yogurt becomes smooth. If the yogurt is too thick, add a little chilled water to reach a pourable consistency. Adjust the seasoning to taste. Refrigerate until chilled.

» Assembling the Dahi Puris

1. On a serving plate, arrange 8-9 puris (golgappas).
2. Make a small hole in the top of each puri by gently tapping.
3. Fill each puri with some boiled and crumbled potatoes, followed by a few cooked chickpeas or moong sprouts.
4. Top with finely chopped onions and tomatoes.
5. Generously spoon the chilled chaat dahi over the puris.
6. Add a teaspoon of mint coriander chutney and sweet tamarind chutney inside each puri.
7. Sprinkle boondi and nylon sev on top, and garnish with chopped coriander leaves.
8. For additional layers of flavor and texture, add another layer of veggies, chutneys, and dahi.
9. Season with a little red chili powder, chaat masala, roasted cumin powder, and black salt to taste.
10. Serve immediately to enjoy the blend of flavors and textures. Perfect as a snack or part of a meal for gatherings and special occasions.

RECIPE NOTES

1. To get the best texture and taste, make sure the puris you are using are crispy and fresh. Stale or soggy ones will ruin the taste of this chaat recipe.
2. Using chilled and seasoned yogurt enhances the refreshing taste of this chaat recipe. Make sure the dahi or yogurt you are using is chilled.