“Dahi Puri Recipe” (fried dough) and “dai sev puri,” two classic Indian chaat treats, may be found in many places across the subcontinent. Hindi uses the phrase sev (fried vermicelli) to refer to yogurt, although batata (a potato variation) and sev are also used (fried vermicelli). In Marathi, potatoes are known as batata.
Among Indians, only a minuscule proportion does not enjoy chaat. India has a wide variety of street snacks. But this one stands out since it’s made by stuffing crispy puris with potatoes filling and then covering the whole thing in chopped onion sev and curd whipped with milk.
This dish may be made in large quantities, its components can be prepared in advance, it just has to be assembled at the time it is served, and visitors can customize it to their own tastes, making it a wonderful choice for parties. This illustrated guide to making Dahi Puri at home will show you exactly how to do it.
Puri
Puri are circular, crispy shells that can feed on their own or as part of a pani puri. Red chilli chutney, sweet tamarind chutney, and green cilantro chutney enhance the flavour of dahi puris. Chutneys can manufacture from scratch or bought pre-made. Dahi puri recipe work nicely with cool yoghurt, but you can serve it any way you like.
The puris should dust with spices like cumin, chaat masala, and red chilli powder. Eat the dahi puri as soon as possible to prevent the puris from becoming soggy from the yoghurt.
This “Dahi Puri Recipe” can be interpretes in a multitude of ways. The following components can be omittes if you prefer not to use them. Other components for a chickpea dish include steamed mung beans, sliced onions, and minced garlic. Chaat can be made more nutritious by cooking moong sprouts and white beans and adding them to the mix.
A variety of sauces for Dahi Puri Recipe
- Coriander chutney – This chutney relies heavily on fresh coriander leaves, green chillies, ginger, and lemon juice. It has a mild, herbaceous taste to it. It’s perfect for the next summer months. “Mint coriander chutney” or “Dhaniya Pudina Chutney” goes well with this dish.
- Sweet chutney – This delicious chutney made with the components stated above, as well as dates, jaggery, and/or dry ginger powder.
- Red Chutney – This chutney is paired with this spicy chutney to give some fire to any dish. There is garlic and dried red chiles in this dinner. Adding a little of this chutney to your chaat will amp up the heat. Do not use it or reduce the amount if you do not want to.
Dahi Puri Recipe : How To Make | Easy Steps
Ingredients
- 2 Potato
- 4 Green Chillies
- ¼ cup Green Chutney
- 1 handful of chopped Coriander Leaves
- 1 teaspoon Suger
- 1 medium Onion
- 1 cup Yoghurt (Curd)
- 20 pcs. Paani Puri Balls
- 2 teaspoons Red Chilli powder
- ½ cup Sev
- ¾ teaspoon Chaat Masala
- 1 teaspoon Cumin powder
- 1 small Tomato
- Salt as required
Instructions
- The first step is to peel the potatoes, and the next few are finely cut the onions, tomatoes, and coriander. Keep the puris, mint coriander chutney, sweet chutney, and red chutney separate to prevent contamination.
- Whisk the yoghurt or curd to a smooth consistency with a wire whisk. As an alternative, chilled yoghurt can be used. Because of the tamarind date chutney, there is no need to add any additional sugar to the yoghurt.
- Serve as many puris or golgappas as your heart desires on serving tray or platter. In order to make room for the potatoes and chutneys, start in the centre and work your way outwards.
- Fill the puris with potatoes that have been boiled and sliced.
- The finely chopped onions and tomatoes go on top of the dish now. If you like, you can add chaat masala, ground cumin, and either black or plain salt to the filling before baking.
- Spread the green and red chutneys on top of the puris if you're creating stuffed ones. The amount of each chutney in this recipe is completely up to you.
- Add more or less sweet tamarind or green and red chutney to alter the taste of the dish.
- It is time to integrate the beaten curd (or yoghurt depending on your preference) into the batter with a wooden spoon. Don't use too much curd if you don't want your puri to become soggy. The number and size of puris determine the amount of whipped and chilled curd you'll need.
- All of these can be used to season curd, including the traditional salt and black or normal powdered salt. Adding these seasonings to the curd will make it more flavourful.
- Each puri should have some sev sprinkled on top and the puris themselves should be covered in sev. This recipe is perfect when the puris are garnished with chopped coriander leaves.
Notes
Tips Of Serving
- If you wait too long to serve the puris in the Dahi Batata Puri Chaat, they may turn mushy. Don’t throw away that delicious Dahi Puri.
- Let your imagination run free if you’re going to use fillings! In addition to sprouting chickpeas, a wide variety of sprout vegetables, such as white or black, can be utilizes in this recipe. Ultimately, it all boils down to one’s personal choices and the resources available to them.
- As soon as possible after making the puris, serve them. They should only be able to sit for a few minutes at a time. Keep the puris crisp by storing them in an airtight container to prevent them from getting soggy from the yogurt.
- If you prefer tamarind, coriander, and red chili chutneys, you can put them in the dish. Experiment with different chutney proportions to create your own chutneys.
Frequently Ask Questions:-
A sweet and spicy, yoghurt-based chaat recipe which is typically consumes after other spicy chaat recipes.
Dahi puri can be spicy, tangy, and sweet all at once, such varied tastes at reasonable prices. The sourness and sweetness of it can be managed as per your choice and tastes giving it another edge over other snacks.
Puri is also a big no for diabetics as it is a deep-fried item. This can lead to blood sugar imbalance, increased fat in the body, and increased severity of heart diseases or cholesterol issues.
Puri is one of the unleavened Indian bread commonly made and available all over the country.
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra.
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