Dahi Puri

Dahi Puri (also known as Dahi Sev Puri or Dahi Batata Puri) is a very popular Indian street food where puri or golgappa is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple recipe.

If you want to make some more Chaats at home, then here are some of my tried and tested recipes – Samosa Chaat, Aloo Tikki Chaat, Bhel Puri, Papdi Chaat and Aloo Chaat.

Jump to:

• About This Recipe
• Ingredients
• How to make Dahi Puri at home?
• Pro Tips by Neha
• Storage Suggestions
• You might also like
• Recipe Card

About This Recipe

Chaats are pure love! No matter how much I resist, I can never control myself if there is a plate of Chaat in front of me, especially when it is Dahi Puri. Crispy mini shells or puris, stuffed with potatoes, chilled yogurt, and spicy tangy chutneys, this one is just a treat for your taste buds.

This was the must-eat dish, whenever I visited the streets of Delhi for shopping. The chilled yogurt in the crispy Puris really gave me instant relief from the scorching heat of the city.

So this time, when I was craving for these delicious stuffed Puris, I decided to make it at home and it turned out so close to my favorite Delhi one. The entire family enjoyed Dahi Sev Puri with some more Chaat dishes on a lazy Sunday afternoon for brunch. And let me tell you it was the best meal ever!

Sweet, sour, tangy, and spicy, this chaat is loaded with flavors and can be served for evening snacks or dinner. You can also make other chaat recipes along with it.

One of the most lovable chaat’s from India. Made with Golgappa Puri topped with dahi and sweet and spicy chutney’s…

This Dahi Puri is,

• Delicious
• Tangy + Crispy + Spicy
• Addictive
• Perfect for Summer snacks
• Great to make for house parties

Ingredients

Golgappa Puri – You can either make them at home or use the store-bought ones. You can use any Golgappas, either made from whole wheat flour or Sooji. Check out my homemade Golgappa recipe here.

For Stuffing – For the stuffing, you need a combination of boiled potatoes, boiled whole moong, and boiled kala chana. You can use all or one of them also to stuff the Golgappa Puri.

Boil these beforehand and store in an airtight container, so that it takes less time while preparing the chaat.

Yogurt – We will flavour up the yogurt (Dahi) a little bit with ginger juice and sugar. Make sure the yogurt is chilled and whisked while pouring in the Puris.

You can use homemade yogurt or the store bought one, whichever suits you the best.

Chutney – To add more flavor, add in some mint and coriander chutney and sweet tamarind chutney. These chutneys can also be prepared beforehand and stored, as they remain good for about a week.

If you want Chutney recipes, then you can find it here – Sweet Tamarind Chutney and Coriander Mint Chutney.

If you want to make it spicy, then you can also add in some red garlic chutney along with the above two chutneys.

Spice Powders – Now to sprinkle on top, mix salt, chaat masala, roasted cumin powder, and red chili powder. This spice mixture will add some tangy spice taste to the Dahi Puri.

Sev – Finish the dish with some fine Nylon Sev, which is easily available in the market or nearby grocery stores, or even online. If you can’t find Nylon Sev, you can use any fine sev to top the Dahi Sev Puri.

Fresh Coriander – Also add in some finely chopped coriander leaves on top. This adds a great color on top with some added freshness.

Pomegranate Seeds – This is optional, but pomegranate seeds add a great sweet taste with a nice crunch.

How to make Dahi Puri at home?

Pass the yogurt 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 yogurt 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.

Pro Tips by Neha

Adding a tsp 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.

Try using fresh homemade yogurt to make it. Sour yogurt doesn’t taste good in this dish. 

I love to add chilled yogurt and chutneys in Dahi Batata Puri. Therefore making them in advance also helps in this.

You can use either homemade puri or store bought to make this dish.

Adjust the spices and chutney’s according to your taste.

The consistency of the chutney should be a little thin so that you can drizzle them easily.

Storage Suggestions

I will suggest you make it fresh, as the Puris will get soggy if kept for more time and won’t taste great. Instead, you can prepare all the ingredients and store them in the fridge, so that you can assemble Dahi Puri easily.

You can prepare the chutneys, Coriander Mint Chutney, and Sweet Tamarind Chutney and store them in the fridge. Coriander Mint Chutney will last for a week and Sweet Tamarind Chutney will last for about 3 to 4 weeks in the fridge. Store both in an airtight container.

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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