Go Back Email Link
5 from 1 vote

Dahi Puri Recipe : How To Make | Easy Steps

Enjoy this tasty Dahi Puri with an array of sweet, sour, tangy and spicy flavors! This popular chaat snack is crispy on the outside and soft on the inside. It is filled with boiled potato cubes, spicy red chili chutney, sweet tamarind chutney and green cilantro chutney. Make this snack when you are craving for some Indian street food.
Servings 5 people
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

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

Quick way
The quickest way to save time is to buy pre-made puris and chutneys from the supermarket. When creating your own dahi puris, store the chutneys in the refrigerator overnight and use them the next day.
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 potato 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.
Author: Neha Anand
Calories: 367kcal
Cost: Rs. 50
Course: Snack
Cuisine: Indian
Keyword: Dahi puri recipe