Dahi Puri Recipe: The Sweet Cousin Of Panipuri Deserves All Your Attention And More

We believe that Indian Street food is the best way to treat yourself with something chatpata. Street food in India has no dearth of variety. There is a gamut of dishes that can satiate almost any foodie out there. Dahi Puri also known as Dahi Sev Puri or Dahi Batata Puri, is a lip-smacking delight hailing from Mumbai. This snack is a beautiful medley of sweet, sour, tangy, and spicy flavours. Dahi Batata Puri is prepared by infusing crispy puffed puri with boiled potatoes and topping it up with a combination of tangy chutneys, onion, sev, and whipped curd. It is a perfect snack to munch on when you are craving for something desi. The best part about preparing this snack is that you can play with the ingredients and can add more elements according to your choice. It’s a droolworthy snack you do not want to miss. So, here’s the recipe for dahi puri.

Ingredients:

  • 15-20 golgappa puri
  • ½ cup yogurt (chilled preferrable)
  • ½ tsp sugar
  • ¼ tsp ginger juice
  • 1 cup boiled potatoes, mashed
  • 1 cup boiled black gram (Soak for a few hours before boiling)
  • ½ cup boiled whole moong (Soak for a few hours before boiling)
  • 1 tsp salt
  • 1 tsp chaat masala
  • ½ tsp roasted cumin powder
  • ½ tsp red chilli powder
  • ½ cup mint and coriander chutney
  • ½ cup sweet tamarind chutney
  • ½ cup nylon sev
  • 2 tbsp fresh coriander, finely chopped
  • ½ cup pomegranate seeds

Preparations:

1. First strain the yogurt through a mesh cloth and keep it in a bowl, then add sugar and ginger juice and mix well until sugar dissolves completely.

2. After that combine salt, roasted cumin powder, chaat masala and red chili powder in another bowl and keep it aside.

3. Take a plate and arrange the golgappe in a line, then start making hole from the middle for the fillings to be put inside. The size shouldn’t be too big, use your finger for better results.

4. After that, start filling them with small quantities of boiled potato, moong and black gram in each golgappa. Then top it with a heaping ladle of yogurt mix. Sprinkle the prepared masala on top of it.

5. Drizzle sweet tamarind chutney with mint and coriander chutney on top.

6. Lastly, sprinkle some nylon sev, pomegranate seed and coriander on top of them, if you like you can sprinkle some more prepared masala.

Your Dahi Puri is ready to be gorged upon.