• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian Cuisine » Mumbai Street Food

    Dahi puri chaat recipe

    Published: Jun 12, 2015 · Last Modified: Apr 14, 2020 by Kanan Patel / 3 Comments

    Jump to Recipe Pin Recipe

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

    Dahi Puri Recipe | How To Make Dahi Puri | Chaat Recipe

    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):


    or Jump to Recipe

    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.
    Yogurt mixture for chaat recipes

    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.
    Dahi puri recipe | How to make dahi puri | Chaat recipe

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

    9) followed by 1 teaspoon of chopped onions.
    Dahi puri recipe | How to make dahi puri | Chaat recipe

    10) Then add about 2 teaspoons of boiled chickpeas.

    11) Drizzle 1-2 teaspoons of green coriander chutney.
    Dahi puri recipe | How to make dahi puri | Chaat recipe

    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.
    Dahi puri recipe | How to make dahi puri | Chaat recipe

    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.
    Dahi puri recipe | How to make dahi puri | Chaat recipe

    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.

    Dahi Puri Recipe | How To Make Dahi Puri | Chaat Recipe

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Dahi Puri Recipe | How To Make Dahi Puri | Chaat Recipe
    Print Pin

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

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Snack
    Cuisine: Indian,Mumbai street food
    Calories: 677kcal
    Servings 4 plates
    Prep Time 40 minutes
    Cook Time 20 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    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 Red onion finely chopped
    • 1 cup Dry Kala chana (black chickpeas or desi chana) boiled
    • 1 cup Plain Sev

    Instructions 

    Preparation:

    • 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.
    • 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.

    Making yogurt mixture:

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

    Making dahi puri recipe:

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

    Nutrition

    Calories: 677kcal | Carbohydrates: 74g | Protein: 16.2g | Fat: 35.9g | Saturated Fat: 15.1g | Cholesterol: 6mg | Sodium: 1457mg | Potassium: 413mg | Fiber: 10.7g | Sugar: 9g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Eggless black bottom cupcakes recipe
    Paneer Lababdar Recipe (Restaurant style) »
    48 shares
    • Facebook26
    • WhatsApp

    Reader Interactions

    Comments

    1. Anjana

      June 15, 2015 at 9:09 pm

      Hi Kanan, how are you?? Been a long time since I left a comment. Still follow your blog diligently but life has been very busy lately so not commented in a long time. Hope things are good at your end and you are settled well in your new place. Have bookmarked this recipe for my office potluck!! I am sure it will be a hit. Thanks for sharing

      Reply
      • Kanan

        June 16, 2015 at 10:21 am

        Yes, doing good. Everything is going very well. Thanks for asking.
        Hope everyone enjoy this.

        Reply
    2. nirav

      June 12, 2015 at 12:12 pm

      Nice thanks for sharing I was looking for this. looks really tempting.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry