Classic Indian Dahi Puri ChaatVeg
Dahi Puri is a popular Indian street food snack that balances tangy, sweet, and savory flavors in every bite. Crispy puffed puris are filled with a delicious mixture of potatoes, sprouted moong, and soft boondi. This delightful chaat is generously topped with chilled yogurt, spicy coriander-mint chutney, and sweet date-tamarind chutney. Garnished with crunchy sev and fresh coriander, this cooling and vibrant appetizer is the perfect treat for any occasion.
Ingredients
Puffed Puris: Based on the number of people serving.
Churned Yogurt (Curd): Enough to fill the puris, ensure it is thoroughly chilled
to taste Coriander & Mint Chutney
Date & Tamarind Chutney: To taste
For garnishing Sev (Nylon)
Finely Chopped Potatoes: A few spoonfuls for the filling.
Boondi: A small amount, soaked for 5 minutes and drained
to taste Salt
to taste Black Salt
to taste Red Chilli Powder
to taste Cumin Powder
For garnishing Coriander Leaves (chopped)
Sprouted Moong (or soaked whole moong)
Instructions
1
Take the puffed puris and make a small hole in each one by tapping it lightly. Ensure the hole is large enough to spoon the filling and sauces inside.
2
In a mixing bowl, combine the finely chopped potatoes, soaked and drained boondi, sprouted moong, and fresh coriander leaves. Season the mixture with salt, red chilli powder, cumin seed powder, and black salt. Mix everything thoroughly.
3
Carefully spoon about one teaspoon of the prepared potato and sprout mixture into each of the prepared puris.
4
Drizzle the coriander-mint chutney and the date-tamarind chutney into each puri according to your taste. Fill the remaining space in each puri with well-chilled, beaten yogurt (curd).
5
Gently shake the puris slightly to help the ingredients settle. Sprinkle a little extra salt, red chilli powder, cumin seed powder, and black salt on top. Finally, garnish each one generously with sev and fresh coriander leaves.
6
Serve the dish immediately to enjoy the perfect balance of textures before the puris become soggy.
Nutrition Facts
3 servings per recipe
