Dahi Puri, which is puri or golgappa topped with various chutneys, masalas and yogurt is easy to put together when all ingredients are pre-prepared. Make this Indian street food using this simple recipe. Here is how to make Dahi Puri Chaat Recipe.
About the recipe
Dahi Puri is my all time favorite Chaat. It is a dish made from crispy mini shells or puris which are stuffed with potatoes, boiled pulses, coriander and tamarind chutney, chilled Dahi et al.
It is garnished with heaps of nylon sev, coriander and pomegranate seeds. Dahi Puri tastes super delicious, I tell you! Dahi Puri is a popular dish in Maharashtra, however, almost all of us across India, love this dish, don’t we?
There are many road side joints which sell Chaat but I avoid eating from there as I never trust them for hygiene. Plus, you never know which ingredients they use for making those “yummy” Dahi Puris, right?
How to make it at home?
Making Dahi Puri at home is very easy if all the ingredients are assembled. I generally make the chutney a day in advance and soak the chana and moong. Check out my Coriander Mint Chutney and Sweet Tamarind Chutney recipes to make for Dahi Puri.
Then on the day of assembly, just boil the chana and moong and assemble the Dahi Puri. Make sure to soak the chana and moong overnignt the night before. You can boil these in advance too.
Adding a tsp of sugar in the curd and passing the curd 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.
Try using fresh homemade curd to make dahi puri. Sour curd doesn’t taste good in this dish.
I love to add chilled curd and chutneys in Dahi Puri. Therefore making them in advance also helps in this.
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Dahi Puri Recipe
- 1 cup Curd (Chilled)
- 1 tsp Sugar
- ½ tsp Ginger Juice
- 30-40 Golgappa Puri
- ½ cup Boiled potatoes (Mashed)
- ½ cup Boiled black gram / Kala chana (Soak for a few hours before boiling)
- ¼ cup Boiled whole moong (Soak for a few hours before boiling)
- ½ tsp Salt
- ½ tsp Chaat masala
- ¼ tsp Roasted cumin powder
- ¼ tsp Red chilli powder
- ¼ cup Mint and coriander chutney
- ¼ cup Sweet tamarind chutney
- ¼ cup Nylon sev
- 2 tbsp Fresh coriander (Chopped)
- ¼ cup Pomegranate seeds
- Pass the curd through a mesh strainer.
- Add sugar and ginger juice and mix well until sugar dissolves.
- Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
- Arrange the golgappe on a plate.
- Make a small hole in each golgappa with your finger.
- Fill small amount of boiled potato, black gram and moong in each gol gappa.
- Pour curd from top.
- Sprinkle little masala mixture that we made earlier on curd.
- Drizzle mint and coriander chutney and tamarind chutney on top.
- Now sprinkle some more masala mixture.
- Finally sprinkle nylon sev, coriander and pomegranate seed on top.
- Serve immediately.
- Note - You can adjust the amount of ingredients to suit your taste.