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.

Here are some more chaat recipes that you may like – Samosa Chaat, Aloo Tikki Chaat, Bhel Puri, Papdi Chaat.

About Dahi Puri

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 a great dish to make for house parties, potlucks, and festive dinners.

How To Make Dahi Batata Puri

Preparation

This dish gets ready in no time if the components are ready. You can cook the fillings, chutney, etc., in advance and refrigerate them for 2-3 days. When ready to serve, 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.

To boil potatoes in an Instant Pot, add 2-3 medium-sized potatoes to the pot. Add enough water to cover the potatoes. Press the PRESSURE COOK button 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.

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) are used to fill 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.

Add soaked chana, water, and salt to cook in 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 Green Whole Moong – The process of cooking these is the same as that of black chickpeas. You can boil the two together.

Chutneys – Make the green chutney and tamarind chutney at home using my easy recipes or buy them from an Indian grocery store.

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.

Storage Suggestions

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.

Green 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.