Dahi puri is one of the ultimate Indian street food recipes! This dahi batata puri recipe is just as good as the one you get from street vendors in Mumbai, India. It’s bursting with a combination of different flavors and textures that surely satisfy your chaat cravings.
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What Is Dahi Puri?
Dahi puri is a snack or chaat recipe that is popular as Mumbai street food. Nowadays, it is popular all over India as well as outside of India. Here dahi means yogurt (curd) and puri means golgappa puri.
To make dahi puri plate, the golagappa puri (round bite-sized, fried, puffed semolina or wheat puri) are stuffed with spiced black chickpeas and potato masala. Then topped with 2 chutneys (green chutney and tamarind date chutney), yogurt, and sev. Lastly, it is garnished with cilantro, spicy chana dal, and pomegranate seeds.
Every pani puri (golgappa) street vendor (thelewala) will have this dahi puri chaat on his menu. It is a good idea to enjoy a plate of dahi puri after having a few spicy pani puris. The chilled yogurt in it will soothe your palate.
It is also known as ‘dahi batata puri’ and batata means potato in Marathi language. In some places, it is known as ‘dahi sev puri’.
❤️ You’ll Love This Dahi Puri Chaat
Taste & Texture:
- It has a combination of flavors (spicy, tangy, sour, and slightly sweet).
- It has crunchy, crispy, and soft textures altogether.
- It gives a cooling effect in every bite because of the chilled yogurt in it.
Easy to make: Pre-plan some of the elements like making chutneys, soaking and boiling chickpeas, cooking potatoes, chilling yogurt in the fridge, etc. After that assembling dahi puri recipe is super easy and takes under 10 minutes.
1000 times better than street-one (or restaurant one): I prefer to make chutneys at home so those are fresh tasting with free of preservatives, additives, and food color. Plus, it is made hygienically with care at home. So yes, I prefer to make dahi puri recipe at home.
🧾 Ingredient Notes
Here is a pic of the ingredients and components you’ll need to make dahi puri recipe.
- Golgappa puri: It is also known as pani puri ki puri. I usually buy a pack of it from Indian grocery stores.
- Plain yogurt (full-fat): Always use chilled yogurt. Salt and sugar are whisked with yogurt.
- Kala chana (Desi chana):
- Soak black chickpeas for at least 8 hours.
- Pressure cook them on stovetop (2 whistles on High + 30 mins on med-low) or use instant pot (manual 30 minutes).
- Potatoes: I always boil potatoes in instant pot. It takes around 8-10 minutes on manual. Or steam pressure cook on stovetop for 1-2 whistles.
- Roasted cumin powder: Dry roast the cumin seeds until darker in color and gives a nice roasted, nutty aroma. Remove it to a bowl and let it cool down completely. Then grind it into powder using a spice grinder or a mortar and pestle.
- Chaat masala: There is no substitute for it. It is easily available in Indian grocery stores.
- Onion: I recommend using red onion.
- Tomatoes: I recommend using Roma tomatoes which are less watery.
- Green chutney: It adds a fresh, herby flavor with a spicy taste. It is made from cilantro and green chilies with a few spices. You can use mint chutney as well.
- Tamarind date chutney: It adds a slightly sweet, tangy (chatpata) flavor. It is made from tamarind, dates, and jaggery.
- Nylon sev: For making dahi puri chaat, you’ll need superfine nylon sev. The regular sev is slightly thicker than the nylon sev. You can use a regular one in the absence of nylon sev.
- Spicy chana dal: It is optional and used as garnishing. This is nothing but deep-fried chana dal coated with spices. The packet of this chana dal is available in the snack section of Indian grocery stores.
- Cilantro: Freshly chopped cilantro is a must.
- Pomegranate: It is optional, but I like to use it for flavor and it looks good as a garnishing for dahi puri.
👩🍳 How To Make Dahi Puri Recipe? (Pics)
Prep:
Rinse and soak black chickpeas in enough water for at least 8 hours. Next day boil them.
Plan ahead and prepare 2 chutneys. You can make them a day before and store them in the refrigerator.
- Tamarind date chutney: takes around 30 minutes
- Green chutney: takes around 15 minutes
Also, boil, mash the potato, chop the rest of the veggies, and keep it ready.
Making Yogurt Mixture:
1) Take yogurt in a bowl, add salt and sugar.
2) Whisk until yogurt is smooth and it should have a pourable consistency. Cover the bowl with plastic wrap and keep it in the fridge until needed.
Making Potato-Chickpeas Mixture:
1) Take boiled chickpeas and mashed potatoes in a bowl. Add salt, red chili powder, and roasted cumin powder.
2) Mix everything really well.
Assemble Dahi Puri:
Keep everything ready on the countertop right before assembling the plates.
1) Arrange 7 puris (with a hole in the center, break only the top part of the puri using a finger or spoon) on a plate.
2) Stuff around 1 tablespoon of potato-chickpea masala in each puri.
3, 4) Then add 1 teaspoon of onion, followed by 1 teaspoon of tomato in each puri.
5, 6) Add 2 teaspoons of green chutney and 2 teaspoons of tamarind date chutney in every puri.
7) Top it with 1 tablespoon of yogurt (for each).
8) Sprinkle chaat masala on top.
9) Also, sprinkle red chili powder on top.
10) Top it with sev (¼ cup per plate).
11, 12) Garnish it with 1 tablespoon of freshly chopped cilantro, 1 tablespoon of pomegranate arils, and 1 tablespoon of spicy chana dal. Serve right dahi batata puri away before puri gets soggy.
💭 Expert Tips For Dahi Batata Puri
- Consistency of yogurt mixture: It has to be medium thick yet pourable consistency. If you’re using store bought yogurt and it is super thick then add 1-2 tablespoons of water to adjust the consistency.
- The yogurt mixture must be chilled to get the best flavor experience.
- Customizable: Take given measurements for chutneys and topping as a guideline. You can increase or decrease the amount as per your liking and preference.
- Dahi puri (once assembled) must be served right away otherwise golgappa puri will become soft and soggy from the moisture of chutney and yogurt.
Substitutions:
- Instead of black chickpeas, you can use white chickpeas (chole) or steamed sprouted moong, or boiled moong beans.
- Instead of green cilantro chutney, you can use mint chutney.
Check Out Other Chaat Recipes
Did you try this dahi puri recipe (dahi batata puri)? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Dahi Puri Recipe (Dahi Batata Puri)
Ingredients
For Yogurt Mixture:
- 1 ½ cups Plain yogurt
- 1 teaspoon Sugar
- ½ teaspoon Salt
For Potato-Chickpea Masala:
- 2 medium Potatoes boiled, peeled, mashed (~1 cup mashed)
- ½ cup Kala chana (black chickpeas or desi chana) cooked
- ¼ teaspoon Red chili powder
- ½ teaspoon Salt
- ½ teaspoon Roasted cumin powder
Toppings:
- 28 Puri (golgappa)
- ½ cup Red onion finely chopped
- ½ cup Tomatoes finely chopped
- 1 cup Green chutney
- 1 cup Meethi chutney (Tamarind date chutney)
- Chaat masala to sprinkle on top
- Red chili powder to sprinkle on top
- 1 cup Nylon sev
- ¼ cup Cilantro or coriander leaves finely chopped
- ¼ cup Pomegranate arils optional, for garnishing
- ¼ cup Spicy chana dal optional, for garnishing
Instructions
Prep Ahead Of Time:
- Black chickpeas: requires 8 hours soaking + Instant pot cooking (Manual 30 minutes) OR stovetop pressure cooker (2 whistles on High + 30 mins on med-low).
- Green chutney: takes around 15 minutes.
- Tamarind date chutney: take around 30 minutes.
- Boil potatoes: Instant pot (Manual for 8-10 minutes) OR Stovetop pressure cooker (steam cook for 1-2 whistles).
- Make yogurt Mixture: Take yogurt in a bowl, and add salt and sugar. Whisk until yogurt is smooth and it should have a pourable consistency. Cover the bowl with plastic wrap and keep it in the fridge until needed.
- Make Potato-chickpea Masala: Take boiled chickpeas and mashed potatoes in a bowl. Add salt, red chili powder, and roasted cumin powder. Mix everything really well.
Assemble Dahi Puri:
- Keep everything ready on the countertop right before assembling the plates.
- Arrange 7 puris (with a hole in the center, break only the top part of the puri using a finger or spoon) on a plate.
- Stuff around 1 tablespoon of potato-chickpea masala in each puri.
- Then add 1 teaspoon of onion, followed by 1 teaspoon of tomato in each puri.
- Add 2 teaspoons of green chutney and 2 teaspoons of tamarind date chutney in every puri.
- Top it with 1 tablespoon of yogurt (for each).
- Sprinkle chaat masala and red chili powder on top.
- Top it with sev (¼ cup per plate).
- Garnish it with 1 tablespoon of freshly chopped cilantro, 1 tablespoon of pomegranate arils, and 1 tablespoon of spicy chana dal.
- Dahi puri (once assembled) must be served right away otherwise golgappa puri will become soft and soggy from the moisture of chutney and yogurt.
Notes
- Consistency of yogurt mixture: It has to be medium thick yet pourable consistency. If you’re using store bought yogurt and it is super thick then add 1-2 tablespoons of water to adjust the consistency.
- The yogurt mixture must be chilled to get the best flavor experience.
- Customizable: Take given measurements for chutneys and topping as a guideline. You can increase or decrease the amount as per your liking and preference in dahi batata puri.
Sankalp Packaged Foods
The crunchy puris add a delightful crunchiness, while the smooth and creamy yogurt creates a cooling sensation.
Kanan Patel
Yup, true.