Dahi Batata Puri Recipe (Dahi Puri Chaat Recipe)
US measuring cups are used (1 cup = 240 ml)
Indian, Mumbai street food
Green coriander chutney
Meethi chutney (Tamarind date chutney)
Red garlic chutney
(curd or dahi)
Red chili powder
Roasted cumin powder
For dahi batata puri recipe:
boiled, peeled and chopped
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
*Nutrition information is a rough estimate for 1 serving
Tried this recipe?
Please comment below and give ★ ratings