Dahi Puri, a delicious and popular Indian street food from Mumbai, blends sweet, sour, tangy, and spicy flavors all nestled in a crispy puri.
This easy-to-make, super scrumptious Dahi Puri has the taste of Indian street food in every bite. It is a vegetarian snack that can also be made with a slight adjustment.
Reduce food waste by using every part of an ingredient, from root to leaf.
Table of contents
If you have your chaat components ready, then it takes only 5 minutes to assemble this chaat.
About Dahi Puri
Dahi Puri is a popular chaat snack that is crispy on the outside and soft on the inside. This Dahi Puri chaat is like a flavor explosion, a real favorite in the world of Indian street food.
This beloved chaat snack, also known as Dahi Batata Puri or Dahi Sev Puri, is a popular street food from Mumbai, previously known as Bombay. Just like Pani Puri, Pav Bhaji, Vada Pav, and Bhel Puri, originated from the vibrant streets of Mumbai, this street food is popular all over India.
Coming from the busy streets of India, this mouthwatering snack is loved by food lovers everywhere.
It can be enjoyed as a snack or brunch on any day. It can also be served at celebrations or during festivals like Holi and Diwali as part of a snack platter.
With its base of crisp puris filled with boiled potatoes, boiled chickpeas, a medley of mint coriander chutney, sweet tamarind chutney, and chaat dahi, it is a perfect snack for times when you are craving some Indian street food.
Topped with crunchy onions, crunchy sev, and boondi, various spices, every bite of this Dahi Puri takes you on a trip through the different flavors of Indian food that work perfectly together.
The ease of making this chaat and amazing flavors makes it a must-try for any time.
In this recipe, Dahi means yogurt, and Pooris are these round, crispy shells that puff up and are also used in making Pani Puri.
Another name for the recipe is Sev Batata Puri because it’s topped with Sev, which are tiny crispy noodles made from chickpea flour, and potatoes, aka ‘batata,’ which is just another word for potatoes, coming from the Marathi language.
How to Make Dahi Puri
The magic of Dahi Puri is all about how it’s put together. Every single component of this chat makes it special.
Making this recipe of Dahi Puri or Dahi Poori at home is very simple. Just prepare the veggies, boiled potatoes, boiled chickpeas, chaat chutneys, chaat dahi in advance and assemble the chaat right before serving.
When you are ready to serve Dahi Puri, put puris on a serving plate. Poke a hole on top of each puri to make a little pocket.
Fill it with crumbled boiled potatoes, cooked or canned chickpeas. I have filled the puris with boiled chickpeas, but you can also add sprouted moong beans.
For more color and texture, this chaat is topped with a layer of pungent onions, velvety tomatoes, and herby cilantro. After that,you cover everything in whipped creamy seasoned yogurt or chilled chaat dahi.
To spice up the flavors of Dahi Puri and make it finger-licking tasty, this chaat is drizzled with sweet tamarind chutney and a green cilantro chutney. After that, a layer of crunchy sev and boondi is added.
Then, some essential spices such as tangy chaat masala, black salt, red chili powder, and roasted cumin powder are sprinkled over the filled pooris. For an extra layer of flavors, I like to finish off this amazing dish with another layer of chutneys, dahi, and sev.
As soon as you assemble the chaat, devour this Dahi Puri chaat because the pooris can get soggy quickly from the yogurt.
This Dahi Puri
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tastes so good
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is the epitome of Indian chaat
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is ideal for festivals and celebrations
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can be served as a brunch or tea time snack
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is perfect for parties or get-togethers
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is easy to make
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takes only 5 minutes to assemble
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is easily customizable
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is vegetarian
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can also be made vegan & gluten-free
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is an explosion of flavors
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suits every taste gland
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looks gorgeous
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is a treat for the palate & eyes
Ingredients:
Just like any other chaat recipe, you will need various components for making Dahi Puri or Dahi Sev Puri chaat. Here are the key components:
- Puris: As the name suggests, it is the starting ingredient of this chaat recipe. Puris are small, round, deep-fried crispy hollow balls or spheres made using semolina or wheat flour. They are the same puris used in making Pani Puri.
I have used homemade puris for this chaat recipe, but you can also buy readymade puri packets from any Asian grocery store. Simply deep fry or air fry store-bought puris, and they are ready to be used in this chaat recipe.
- Yogurt (Dahi): Plain and chilled yogurt is the next main ingredient of this chaat. Whipped and seasoned smooth, dahi cools the palate and adds a creamy texture to the chaat that blends beautifully with various chutneys, veggies, and spices.
To make chaat dahi, you need to mix plain yogurt with salt and sugar.
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Boiled Potatoes: For stuffing, you will need boiled, peeled, and crumbled potatoes. They add a soft velvety texture and a filling and comforting base. You can also mash or dice them before filling.
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Chickpeas: I have used boiled chickpeas here; you can also use canned chickpeas. When using canned chickpeas, simply drain the water and rinse them before using.
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Vegetables and Herbs: I have topped this chaat with chopped onions, chopped tomatoes, and chopped cilantro. You can also use mint leaves here. For extra heat, you can also use chopped green chilies.
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Green Chutney: To make green coriander chutney for chaat, I have used fresh mint leaves, fresh cilantro, ginger, green chilies, salt, cumin seeds, roasted chana (chickpeas), lemon juice, ice cubes, and water. This makes a flavorful and refreshing chutney that gives this chaat a beautiful green hue and a spicy kick.
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Sweet Tamarind Chutney: The sweet and tangy flavors of this chutney balance the spicy flavor and enhance its overall taste.
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Crunchy Toppings: For topping, I have used nylon sev, which is a thin, crunchy noodle-like snack made from chickpea flour. I have also used boondi, which are deep-fried crispy chickpea flour puffs. They both add a delightful crunch to chaats. If you don’t have sev and boondi, then you can also replace them with masala peanuts, or crispy chili peanuts. You can also use aloo bhujia here.
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Spices: To season this chaat, you will need some spices like chaat masala powder, red chili powder, cumin powder, and black salt. The combination of all these spices intensifies the flavors and adds depth.
Variations of Dahi Puri
Sev Puri
Sev puri aka Shave Puri is another variation of this recipe, where you top it with lots of sev and omit the yogurt.
Dahi Cracker Chaat
Just like rye crispbread chaat, you can also try making dahi cracker chaat. For this version, you can replace the puri with any cracker of your choice. Arrange them on a serving platter and top with all the toppings as in sev puri.
Dahi Chole Chaat
Here, instead of boiled potatoes and chickpeas, you can fill the hollow puris with warm chickpea curry (chole), and top it with onions, tomatoes, chutneys, dahi, sev, and sprinkle with spices.
Dahi Canapes Chaat
For this modern twist, swap puri with any bruschetta or canapes. The toppings and the rest of the recipe will be the same.
Dahi Sprouts Puri
A close cousin of Dahi Puri, where you can replace chickpeas with a handful of seasoned moong sprouts or any other sprouts.
Storage Suggestion
Just like any other chaat recipes, Dahi Puri is best when served straight after assembling. After assembling, it starts losing its texture, and no one likes a soggy chaat.
To store, refrigerate all the chaat components in an airtight container for up to 2 days except onions and tomatoes. And store the puris in an airtight container at room temperature.
If you want to make this chaat for a party in advance, then store all the chaat ingredients separately and assemble right before serving to prevent them from becoming soggy.
You can also make a chaat corner, where you put all the chaat components and your guests can assemble their own chaat according to their likings; it is a really fun way to involve the guests.
Serving Suggestions
Dahi Puri tastes great when enjoyed fresh after assembling. This way, you can savor the crunch of the puris with the burst of flavors and textures, which captures the spirit of Indian street food.
You can serve it as a tea-time snack or brunch along with a cup of caramel chai or masala chai. If you’re having a snack meal, then you can also serve it after hot chaats like chole aloo tikki chaat or pani puri as a cooling chaat.
At parties, you can also pair it with other Indian street foods like Avocado chaat, Samosa chaat, Chips chaat, Samosa chaat Bruschetta, dahi vada, pakora chaat, and aloo tikki.
Anupama’s Tips & Tricks to Make the Best Dahi Puri at Home
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Fresh Ingredients: For the best-tasting chaat, it’s important that you use fresh ingredients like chutneys, coriander leaves, veggies, and sev. Also, make sure the yogurt you are using is not too sour. Use fresh coriander leaves and chutneys for vibrant flavors.
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Crispy Puris: 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.
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Chutneys: You can easily whip up both chutneys. If you don’t have time to make them at home, then simply buy them from the store.
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Chilled Dahi (Yogurt): Using chilled and seasoned yogurt enhances the refreshing taste of this chaat recipe. Make sure the dahi or yogurt you are using is chilled.
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Yogurt Consistency: We need pouring consistency for making chaat, so if your yogurt is thick, make sure to adjust the consistency by adding chilled water.
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Greek Yogurt: To make this chaat protein-rich, you can also use Greek yogurt to make chaat dahi.
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Filling: There are some cool filling twists you can try for making dahi puri. Instead of boiled potatoes, you can use boiled sweet potatoes. You can also use black chickpeas, moong sprouts, or any other sprouts of your choice. For a spicier variation, you can even fill them with pani puri masala.
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Flavor Balance: Feel free to adjust the amount of chutneys and spices according to your taste preference. If you want sweeter chaat, add more sweet tamarind chutney; if you want it tangier, add more dahi; or if you like herby flavors, then add more green chutney. For a spicy variation, add more spices.
FAQ
Can I make Dahi Puri Without Potatoes?
Yes, dahi puri can certainly be made without using potatoes. For this version, you can swap potatoes with chickpeas, sprouts, onion tomatoes, or sev.
Can Dahi Puri be made vegan?
Yes, making a vegan version of dahi puri is absolutely possible. Just swap regular dairy yogurt with coconut yogurt or any other dairy-free yogurt alternatives.
Is it gluten free?
Generally puris are made either with semolina or wheat flour. So if you want to make a gluten free version of this chaat, then make sure that the puris you are using are made using a gluten-free flour blend.
How can I make it less spicy?
This recipe doesn’t make a very spicy chaat. However, you want milder flavors, then a reduction of green chutney and red chili powder to make it suitable to your taste. You can also replace red chili powder with paprika.
Dahi Puri (Step-by-step photo instructions)
For Mint Coriander Chutney
- 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.
- 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
- In a bowl, mix 1 1/4 cups of plain chilled yogurt with black salt and 2 teaspoons of sugar.
- 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
- On a serving plate, arrange 8-9 puris (golgappas).
- Make a small hole in the top of each puri by gently tapping.
- Fill each puri with some boiled and crumbled potatoes, followed by a few cooked chickpeas or moong sprouts.
- Top with finely chopped onions and tomatoes.
- Generously spoon the chilled chaat dahi over the puris.
- Add a teaspoon of mint coriander chutney and sweet tamarind chutney inside each puri.
- Sprinkle boondi and nylon sev on top, and garnish with chopped coriander leaves.
- For additional layers of flavor and texture, add another layer of veggies, chutneys, and dahi.
- Season with a little red chili powder, chaat masala, roasted cumin powder, and black salt to taste.
- 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 Card
Dahi Puri [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 5 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 4 Plates |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 170 calories | 1 |
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
INSTRUCTIONS:
For Mint Coriander Chutney
- 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.
- 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
- In a bowl, mix 1 1/4 cups of plain chilled yogurt with black salt and 2 teaspoons of sugar.
- 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
- On a serving plate, arrange 8-9 puris (golgappas).
- Make a small hole in the top of each puri by gently tapping.
- Fill each puri with some boiled and crumbled potatoes, followed by a few cooked chickpeas or moong sprouts.
- Top with finely chopped onions and tomatoes.
- Generously spoon the chilled chaat dahi over the puris.
- Add a teaspoon of mint coriander chutney and sweet tamarind chutney inside each puri.
- Sprinkle boondi and nylon sev on top, and garnish with chopped coriander leaves.
- For additional layers of flavor and texture, add another layer of veggies, chutneys, and dahi.
- Season with a little red chili powder, chaat masala, roasted cumin powder, and black salt to taste.
- Serve immediately to enjoy the blend of flavors and textures. Perfect as a snack or part of a meal for gatherings and special occasions.
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NOTES:
- 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.
- Using chilled and seasoned yogurt enhances the refreshing taste of this chaat recipe. Make sure the dahi or yogurt you are using is chilled.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/dahi-puri/
