Dahi Puri: The Ultimate Mumbai ChaatVeg
Dahi Puri is a popular Mumbai roadside snack that offers a refreshing balance of flavors. Crispy puris are filled with a delicious mixture of boiled potatoes, soaked boondi, and protein-packed sprouts. Each puri is topped with a trio of chutneys—tangy green, spicy red garlic, and sweet date-tamarind—then generously layered with chilled, whisked curd. Finally, it is sprinkled with spices, crunchy nylon sev, and fresh coriander, making it a perfect, soothing treat for any occasion.
Ingredients
2 cups Curds (whisked)
24 piece Puris
Mixed Sprouts: 8 tbsp (boiled; e.g., chana, matki, moong)
1 cup Potato (boiled, peeled & cubes)
1/2 cup Boondi (soaked)
12 tbsp Date-Tamarind Chutney
12 tsp Green Chutney
6 tsp Red Garlic Chutney
to taste Salt
A pinch Red Chilli Powder
A pinch Roasted Cumin Powder
For Garnish:
as needed Nylon Sev
For garnishing Fresh Coriander
Instructions
1
In a deep bowl, combine the boiled, cubed potatoes with the soaked boondi and mix well. You can also mash the potatoes if you prefer a smoother texture.
2
Place 6 puris on a serving plate and carefully crack a small hole in the center of each.
3
Spoon a little of the potato-boondi mixture into each puri. Add about 1 tsp of boiled mixed sprouts (like chana, matki, or moong) into each.
4
Drizzle each puri with ½ tsp green (spicy) chutney, ¼ tsp red garlic chutney (for the signature street-style kick), and 1½ tsp of sweet khajur imli (date-tamarind) chutney.
5
Pour a generous amount of whisked, chilled curd over all the stuffed puris until they are well-covered.
6
Sprinkle a little chilli powder, roasted cumin (jeera) powder, and salt to taste over the curd.
7
Finally, top the plate with a handful of nylon sev and fresh chopped coriander. Serve immediately!
