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A beloved Indian street food delight! These crispy, hollow puris are filled with a savory potato mixture, drizzled with sweet yogurt and tangy chutneys, then topped with crunchy sev. Every bite is an explosion of sweet, spicy, and cool flavors.
Prepare the fillings and yogurt. In a bowl, combine the mashed potatoes, finely chopped onion, and 0.5 tsp of salt. Mix well and set aside. In another bowl, whisk the chilled curd with sugar and black salt until it's smooth and creamy. Keep it refrigerated until ready to use.
Arrange and fill the puris. Arrange 24 puris on a large platter or individual serving plates. Gently tap the top center of each puri with your thumb or a spoon to create a small hole. Be careful not to break the entire puri. Fill each puri with about 1-2 teaspoons of the potato-onion mixture.
Add chutneys and yogurt. Drizzle about 1/2 teaspoon of green chutney into each puri. Next, drizzle about 1/2 teaspoon of tamarind date chutney into each puri. Generously pour the sweetened yogurt over all the filled puris, making sure they are well-covered.
Garnish and serve immediately. Sprinkle the red chilli powder, roasted cumin powder, and chaat masala evenly over the yogurt-covered puris. Garnish generously with a layer of fine sev. Finally, sprinkle the chopped coriander leaves on top. Serve the Dahi Puri immediately to enjoy the crispy texture before the puris get soggy.
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A beloved Indian street food delight! These crispy, hollow puris are filled with a savory potato mixture, drizzled with sweet yogurt and tangy chutneys, then topped with crunchy sev. Every bite is an explosion of sweet, spicy, and cool flavors.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 349.73 calories per serving with 14.46g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Substitute dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Ensure your chutneys are also vegan.
Omit the potatoes and onions. Use boiled raw bananas mashed with spices as the filling.
Use baked puris instead of fried ones and opt for low-fat yogurt to reduce the calorie count.
This recipe is already quick, but to make it even faster, use store-bought chutneys and pre-boiled potatoes. Assembly will take less than 10 minutes.
Skip the green chutney and red chili powder to make a non-spicy version that kids will love.