Dahi Batata Puri Recipe - The chaat recipe from Mumbai street food and it is loved by all. I have not seen a single person who doesn’t like chaat.
As the name says, here the golgappa puris are stuffed with batata (boiled potatoes) and dahi (yogurt). To add some flavors three different chutney are added. In addition to this, I have also added onion and tomatoes to get some fresh flavors.
Many prefers to have sweet dahi in their dahi batata puri chaat. But I like the spiced yogurt. For my preference, I find the sweetness comes from tamarind date chutney is enough.
I like the balanced flavor of sweet, spicy and tangy. That is what we expect when the term ‘chaat’ is used.
The pani puri vendors also serve dahi batata puri. They usually make it to use their leftover semi puffed puris which they can’t use for pani puri. But here I am using store bought golgappas and they are fully puffed. You can use any, does not matter.
Also after having spicy, fiery pani puri many prefers to eat a plate of this dahi batata puri chaat. It will soothe your palate since it has chilled yogurt.
Check out other similar chaat recipes
Sev puri // Bhel puri // Dahi puri // Papdi chaat
How to make Dahi Batata Puri Recipe (Step by Step Photos):
1) Make all three chutneys. I usually prepare them ahead of time. (e.g. a day before or in the morning). Keep them refrigerated.
2) Also boil the potato in the pressure cooker. Once cool to touch, peel and chop. Also chop onion and tomato.
3) Now make the yogurt mixture. Take plain yogurt in a bowl. Add red chili powder, roasted cumin powder, chaat masala and salt.
4) Mix well. Keep this into the refrigerator. Because we need chilled yogurt to get the best taste.
5) When ready to make, arrange all the elements on the countertop or table. I usually make two three plates together. But for the photo purpose I am making just one plate here. Arrange the golgappa puris in the plate.
6) Make the hole in the center so we can stuff. Do not break all the way through.
7) Start by stuffing each puri with boiled, chopped potatoes.
8) Followed by tomatoes.
9) Also add onions.
10) Now drizzle 1-2 teaspoons of the green chutney on each puri.
11) Add ½ teaspoon of garlic chutney. This chutney is strong and hot, so little goes long
12) Then 2-3 teaspoons of tamarind date chutney.
13) Now drizzle about 1 tablespoon of yogurt on every puri.
14) Lastly top with sev.
Serve dahi batata puri right away before puris get soft and soggy.
Serving suggestion: Enjoy this as a snack.
Dahi Batata Puri Recipe (Dahi Puri Chaat Recipe)
Ingredients
Three Chutneys:
Yogurt Mixture:
- ¾ cup Plain yogurt (curd or dahi)
- ¼ teaspoon Chaat masala
- ½ teaspoon Red chili powder
- ½ teaspoon Roasted cumin powder
- salt to taste
For dahi batata puri recipe:
- 28-30 Puri (golgappa)
- 1 cup Potatoes boiled, peeled and chopped
- 1 cup Red onion finely chopped
- 1 cup Tomato finely chopped
- 1 cup Plain Sev
Instructions
Preparation:
- Prepare all three chutneys ahead of time. You can make them a day before and keep in the refrigerator.
- Take plain yogurt in a bowl. Add red chili powder, roasted cumin powder, chaat masala and salt.
- Mix well. Keep this into the refrigerator. Because we need chilled yogurt to get the best taste.
- Boil the potato in a pressure cooker. Take washed potato in cooker, add enough water so potato is submerged in the water.
- Cook it for 2-3 whistles or till the potato is cooked and tender.
- Let it cool to touch. Then peel it and chop.
- Also finely chop the onion and tomato. keep it aside
Making dahi batata puri recipe:
- When ready to make, arrange all the elements on the countertop or table. Arrange the golgappa puris in the plate.
- Make the hole in the center so we can stuff. Do not break all the way through.
- Start by stuffing each puri with boiled, chopped potatoes.
- Followed by tomatoes and onions.
- Now drizzle 1-2 teaspoons of the green chutney on each puri.
- Add ½ teaspoon of garlic chutney. This chutney is strong and hot, so little goes long
- Then 2-3 teaspoons of tamarind date chutney.
- Now drizzle about 1 tablespoon of yogurt on every puri.
- Lastly top with sev. Serve right away
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