Dahi puri chaat recipe

रेसिपी को हिन्दी में पढ़े

Dahi puri recipe – a chaat recipe from Mumbai. One of the most popular Indian chaat recipes.

This dahi puri is very easy to make. I usually make three chutneys (coriander chutney, tamarind date chutney and garlic chutney) a day before. And also I use leftover boiled chana. So there is no much preparation left on the day I make this chaat.

The puris/golgappas are stuffed with onion, potato and boiled chana. Then drizzle of 3 must-have chutneys and spiced yogurt on top. Lastly topped with nylon sev. The flavor combination is similar to other chaat recipes. It is spicy, sweet and tangy with crispy texture.

Check out other chaat recipes
Sev puri  // Sukha bhel  // Papdi chaat  //  Pani puri  // Dahi batata puri

How to make dahi puri recipe (Step by Step Photos):

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1) I usually use leftover boiled black chickpeas. But if you are making it from scratch. Wash ½ cup of dried kala chana well under running cold water. Soak in enough water for overnight or at least 8 hours. Then discard the water. Take chana in the pressure cooker with fresh 1 ½ cups of water. Cook it for 2 whistles on high + 30 mins on low heat. Let the pressure go down by itself. Open the lid. Drain the chana and use in the recipe.

2) 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 onions and keep it aside.

3) Prepare the yogurt mixture. Take yogurt in a bowl. Add red chili powder, roasted cumin powder, chaat masala and salt.

4) Mix well and keep refrigerated.

5) Prepare all three chutneys. You can make them one or two days earlier and keep refrigerated.

6) When you start making Arrange all the ingredients or elements on the work surface. So it will be quick and easy to assemble.

7) Gently make hole in the center of the puri. Arrange the puri on a plate. 7-8 puri per plate is enough.

8) Fill each puri with 1-2 teaspoons of potato.

9) followed by 1 teaspoon of chopped onions.

10) Then add about 2 teaspoons of boiled chickpeas.

11) Drizzle 1-2 teaspoons of green coriander chutney.

12) Then 2-3 teaspoons of tamarind date chutney

13) Add ½ teaspoon of garlic chutney. This chutney is strong and hot, so little goes long.

14) Now top it with yogurt

15) Lastly add sev. Puri should be covered with sev. Just for the photo purpose I have added less sev. I added more sev later on.

Serve dahi puri immediately. Make two three plates simultaneously or one by one. However you need them or you can manage.

Serving suggestion: Serve as a evening snack.

Notes:

• Instead of boiled black chickpeas, You can use mung sprouts or mixed sprouts or white chana (Chole).
• If you want, you can also add some finely chopped tomatoes and/or raw mangoes as well.
• This tastes best when the yogurt is chilled. So make yogurt mixture ahead of time and keep refrigerated.
• There is no hard rules for the ingredient measurements. All the ingredients and chutneys quantity are adjustable as your liking taste.

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Dahi puri recipe (How to make dahi puri chaat recipe)

US measuring cups are used (1 cup = 240 ml)

Course Snack

Cuisine Indian, Mumbai street food

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Yield 4 plates

Author Kanan

Ingredients (1 cup = 240 ml)

Yogurt Mixture:

• ¾ cup Plain yogurt (dahi or curd)
• ¼ teaspoon Chaat masala
• ½ teaspoon Red chili powder
• ½ teaspoon Roasted cumin powder
• salt to taste

Three Chutneys:

• ½ cup Green coriander chutney spicy
• ½ cup Meethi chutney (Tamarind date chutney) sweet and tangy
• ¼ cup Red garlic chutney hot and spicy

For dahi puri recipe:

• 28-30 Puri (golgappa)
• 1 small or 1 cup Potatoes boiled, peeled and chopped
• 1 medium or 1 cup Onion finely chopped
• 1 cup Dry Kala chana (black chickpeas or desi chana) boiled
• 1 cup Plain Sev

Instructions

Preparation:

1. I usually use leftover boiled black chickpeas. But if you are making it from scratch. Wash ½ cup of dried kala chana well under running cold water.
2. Soak in enough water for overnight or at least 8 hours.
3. Then discard the water. Take chana in the pressure cooker with fresh 1 ½ cups of water.
4. Cook it for 2 whistles on high + 30 mins on low heat.
5. Let the pressure go down by itself. Open the lid. Drain the chana and use in the recipe.
6. Boil the potato in a pressure cooker. Take washed potato in cooker, add enough water so potato is submerged in the water.
7. Cook it for 2-3 whistles or till the potato is cooked and tender.
8. Let it cool to touch. Then peel it and chop.
9. Also finely chop the onions and keep it aside.

Making yogurt mixture:

1. Take yogurt in a bowl. Add red chili powder, roasted cumin powder, chaat masala and salt.
2. Mix well and keep refrigerated.
3. Prepare all three chutneys. You can make them one or two days earlier and keep refrigerated.

Making dahi puri recipe:

1. Arrange all the ingredients or elements on the work surface. So it will be quick and easy to assemble.
2. Gently make hole in the center of the puri. Arrange the puri on a plate. 7-8 puri per plate is enough.
3. Fill each puri with 1-2 teaspoons of potato followed by 1 teaspoon of chopped onions.
4. Then add about 2 teaspoons of boiled chickpeas.
5. Drizzle 1-2 teaspoons of green coriander chutney.
6. Then 2-3 teaspoons of tamarind date chutney
7. Add ½ teaspoon of garlic chutney. This chutney is strong and hot, so little goes long.
8. Now top it with yogurt
9. Lastly add sev.
10. Serve immediately.