Dahi Puri (Dahi Sev Puri, Dahi Batata Puri) is a very popular Indian street food where puri (golgappa) is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple recipe.
About This Recipe
Dahi Puri (Dahi Sev Puri, Dahi Batata Puri) is an Indian chaat recipe where crispy mini shells (golgappa, puri) are filled with boiled potatoes, chilled yogurt, and spicy tangy chutneys.
This chaat recipe is sweet, sour, tangy, and spicy, all at the same time and the crispy puri along with chilled yogurt is a flavor and texture burst in your mouth.
Serve dahi puri for an evening snack or for a light meal. It is great to make for house parties, potlucks, and festive dinners.
Golgappa (Pani Puri) – Pani Puri (Golgappa Puri) makes the base of dahi puri. Make them at home using my easy Golgappa recipe or buy a packet.
These days, you also get pani puri pellets that can be fried at home just before making the chaat.
For Stuffing – For the stuffing, you will need boiled potatoes, boiled whole green moong, and boiled black chickpeas (kala chana).
Yogurt (Dahi, Curd) – Use chilled plain yogurt to top the dahi puri. I like to flavor my yogurt with some sugar and ginge juice.
If you want to make spicy dahi poori, then you can also add in some red garlic chutney along with the above two chutneys.
To save time, you can buy ready-made chutneys.
Spice Powders – You will need salt, chaat masala powder, roasted cumin powder, and Kashmiri red chilli powder. This spice mixture will add some tangy spice taste to the Dahi Puri.
Sev – Finish the dish with some fine nylon sev. If you can’t find nylon sev, then use any fine sev to top the dahi sev puri.
Cilantro – Top the ready dahi sev puri with some chopped cilantro (fresh coriander leaves).
Pomegranate Seeds – This is optional, but pomegranate arils add a great sweet taste with a nice crunch.
You can also top the puri with some chopped onions.
Replace regular salt with black salt (kala namak) for a slight taste change.
Pro Tips By Neha
Adding a teaspoon of sugar to the yogurt and passing it through a strainer makes it very creamy and smooth and delicious. So make sure to take this extra step. It will make your dahi puri really awesome.
Adjust the spices and chutneys according to your taste.
The consistency of the chutney should be a little thin so that you can drizzle them easily.
How To Make Dahi Puri
This dish gets ready in no time if the components are ready. You can cook the filling, chutney, etc in advance and refrigerate them for 2-3 days. When ready to serve, just assemble the dahi puri in under 5 minutes.
Ginger Juice – Grate a small piece of fresh ginger through a fine grater. Squeeze the grated ginger to get as much juice as possible. Discard the pulp.
Boiled Potatoes – You can boil the potatoes in a pressure cooker or an instant pot.
Instant Pot – To boil potatoes in an instant pot, add 2-3 medium-sized potatoes to the pot. Add enough water to cover the potatoes. Press PRESSURE COOK mode and set the timer for 10 minutes. When the timer goes off, release the pressure and open the lid. Drain the water. Peel the potatoes and chop them into ¼-inch pieces.
If you are boiling larger potatoes, you may need to increase the cooking time by 3-4 minutes.
Pressure Cooker – To boil the potatoes in a traditional pressure cooker, add the potatoes to the cooker. Add enough water to cover the potatoes. Close the lid and cook for 1 whistle on high heat. Then reduce the heat and cook for 10 minutes. Remove the cooker from heat and release the pressure manually. Open the lid and drain the water. Peel the potatoes and chop them into ¼-inch pieces)
Boiled Black Chickpeas (Kala Chana) – Boiled black chickpeas are used as filling for dahi puri. Soak ¼ cup dry kala chana in water for 8-10 hours. Rinse well.
To cook the chana in a pressure cooker, add soaked chana to a cooker along with 1 cup of water and ¼ teaspoon salt. Cook for 1 whistle on high heat. Then reduce the heat to low and cook for 20 minutes. Remove the cooker from heat and release the pressure. Open the lid and drain the water. Use the chana as desired.
To cook it in an instant pot, add soaked chana, water, and salt to an instant pot. Press PRESSURE COOK and set the timer to 20 minutes. Once the timer goes off, release the pressure and open the lid. Use cooked chana as desired.
Boiled Greem Whole Moong – The process of cooking these is the same as that of black chickpeas. You can in fact boil the two together.
Gather the remaining ingredients.
Prepare The Yogurt
Pass 1 cup of chilled plain yogurt through a mesh strainer in a medium bowl.
Add 1 teaspoon sugar and ½ teaspoon ginger juice to the bowl and mix well until sugar dissolves.
Make The Spice Mix
Mix ½ teaspoon salt, ½ teaspoon chaat masala, ¼ teaspoon roasted cumin powder, and ¼ teaspoon Kashmiri red chili powder in a small bowl and keep aside.
Assemble The Dahi Puri
Arrange 10-12 golgappa on a small serving plate.
Make a small hole in each golgappa with your finger.
Fill a small amount of boiled potatoes, cooked black gram, and cooked whole moong in each gol gappa.
Pour ¼ cup of yogurt all over the filled golgappe.
Sprinkle a little spice mix mixture that we made earlier over the yogurt.
Drizzle mint and coriander chutney and tamarind chutney on top.
Now sprinkle some more spice mix mixture.
Finally sprinkle nylon sev, cilantro, and pomegranate seed on top. Serve immediately.
The puries start to get soggy as soon as they are filled with toppings. So assemble the dahi puri just before you want to serve it.
Instead, you can prepare all the components and store them in the fridge for 2-3 days.
Coriander Mint Chutney will last for a week and Sweet Tamarind Chutney will last for about 3 to 4 months in the fridge. Store both in an airtight container and use a clean spoon to take them out.
You can also prepare boiled potatoes, boiled kala chana, and boiled moong and store them in the fridge for about 3 to 4 days in an airtight container.
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Dahi Puri Recipe
- 1 cup chilled plain yogurt (dahi, curd)
- 1 teaspoon sugar
- ½ teaspoon ginger juice
- 30-40 golgappa puri (pani puri)
- ½ cup roughly mashed boiled potatoes
- ½ cup boiled black chickpeas (kala chana)
- ¼ cup boiled whole green moong
- ½ teaspoon salt
- ½ teaspoon chaat masala
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon Kashmiri red chili powder
- ¼ cup mint coriander chutney
- ¼ cup sweet tamarind chutney
- ¼ cup nylon sev
- 2 tablespoons chopped cilantro (fresh coriander)
- ¼ cup pomegranate seeds
Prepare The Yogurt
- Pass yogurt through a mesh strainer in a medium bowl.
- Add sugar and ginger juice to the bowl and mix well until sugar dissolves.
Make The Spice Mix
- Mix salt, chaat masala, cumin powder, and red chili powder in a small bowl and keep aside.
Assemble The Dahi Puri
- Arrange 10-12 golgappa on a small serving plate.
- Make a small hole in each golgappa with your finger.
- Fill a small amount of boiled potatoes, cooked black gram, and cooked whole moong in each gol gappa.
- Pour ¼ cup of yogurt all over the filled golgappe.
- Sprinkle a little spice mix mixture that we made earlier over the yogurt.
- Drizzle some mint and coriander chutney and tamarind chutney on top. Now sprinkle some more spice mix mixture.
- Finally sprinkle nylon sev, cilantro, and pomegranate seed on top. Serve immediately.