Dahi Puri Recipe (Dahi Batata Puri)
User Reviews
5
Dahi Puri Recipe (Dahi Batata Puri)
Description
This Dahi Puri recipe involves assembling a platter of puris (also called golgappas) that are hollow and crispy. The puris are gently cracked to create an opening for the fillings. Boiled and diced potatoes form the base of the stuffing, complemented optionally by finely chopped onions and tomatoes. Various chutneys—such as coriander or mint chutney, tamarind chutney, and red chili chutney—are spooned inside to infuse sweet, sour, and spicy notes.
Next, smooth, well-beaten yogurt is added, which adds creaminess and balances the chutneys' tanginess. The puffs are garnished with crunchy sev, a fine gram flour vermicelli, and sprinkled with red chili powder, chaat masala, roasted cumin powder, and black or regular salt to enhance the flavors. The combination of textures—from crisp puri and sev to soft potato and silky yogurt—and the vibrant mix of flavors make Dahi Puri a refreshing and popular snack or appetizer.
This dish can be prepared for small servings or scaled up for parties and potlucks. The chutneys can be made ahead and refrigerated. Using homemade curd is recommended for balanced tanginess and texture. Variations include adding boiled chickpeas or mung bean sprouts for extra filling, and topping with fried boondi alongside sev for additional crunch.
Ingredients
- 2 to 3 potato medium-sized, boiled and peeled
- 1 small onion - finely chopped, optional
- 1 small tomato - finely chopped, optional
- 1 to 2 tablespoons Coriander leaves - chopped, (cilantro)
- ½ to ¾ cup curd (yogurt) or as required
- ½ cup coriander chutney or mint coriander chutney
- ½ cup tamarind chutney
- ¼ to ½ cup red chili chutney
- 24 to 30 Puri or golgappas
- sev (fried thin gram flour vermicelli, add as required)
- red chili powder - as required, optional
- chaat masala - as required
- cumin powder as required, roasted
- black salt or regular salt, as required
Instructions
Preparation
- Firstly prepare all the chutneys and set aside. i have given links for the three chutneys in the ingredient list above.
- You can also make the chutneys a day before and refrigerate them.
- Boil the potatoes and let them cool. You can boil the potatoes in a pan, Instant pot or pressure cooker.
- Once cooled, peel and chop the potatoes to small cubes.
- Chop the onions, tomatoes and coriander leaves finely.
- Beat the yogurt (curd) with a wired whisk till smooth and set aside.
Making Dahi Puri
- In a plate, arrange the puris or golgappas. You decide the number of puris to be served in each plate.
- Break the puris from the center to create space for the potatoes and chutneys.
- Stuff the chopped potatoes in the pooris.
- Now add the chopped onions, tomatoes (optional) on top of the potatoes in the puris.
- At this stage you could sprinkle a few pinches of some chaat masala, jeera powder, red chili powder and black salt or regular salt on the fillings inside. This step is optional.
- Top the stuffed puris up with the green chutney, sweet chutney and red chutney. Top the quantity of chutneys as per your liking and taste.
- Add the yogurt in each poori.
- Now again sprinkle all the four dry ground spices and seasonings i.e chaat masala, roasted cumin powder, red chili powder and black salt or regular salt.
- Add the sev on top in a way that each poori gets covered with sev. Finally garnish with chopped coriander leaves.
- Serve dahi puri chaat as soon as you make it as the puris become soggy if you serve even after a few minutes.
Notes
- Prefer using homemade yogurt that is fresh and not overly sour for balanced flavor.
- Potatoes can be boiled using a stovetop pressure cooker, Instant Pot, or on the stove.
- Consider adding steamed mung bean sprouts or boiled chickpeas for a more filling version.
- Fried boondi can be added along with sev for extra texture in the topping.
- This recipe scales well for parties or potlucks and can be prepared in larger batches.
- Prepare chutneys a day ahead and refrigerate to enhance flavors and reduce assembly time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 179mg | 7% |
| Potassium | 758mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 498IU | 10% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 40mg | 44% |
| Vitamin D | 0.03µg | 0% |
| Vitamin E | 0.4mg | |
| Vitamin K | 13µg | |
| Calcium | 74mg | 7% |
| Vitamin B9 (Folate) | 59µg | |
| Iron | 2mg | 11% |
| Magnesium | 59mg | 15% |
| Phosphorus | 143mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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