Dahi Puri

Name: Dahi Puri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 24 pcs puris (crispy golgappa puris, store-bought or fried); 2 pcs potato (medium, boiled and mashed); 0.5 cup chickpeas (dried, soaked overnight and boiled, or canned drained); 2 cup yogurt (thick, whisked smooth with a pinch of sugar); 0.5 cup tamarind chutney (sweet and tangy, date-tamarind chutney); 0.25 cup green chutney (coriander-mint chutney with green chili); 0.5 cup sev (fine gram flour noodles); 1 pcs onion (small, finely chopped); 1 tsp chaat masala; 1 tsp cumin powder (roasted); 0.25 tsp salt (for potato filling); 1 pinch red chili powder; 2 tbsp coriander leaves (finely chopped, for garnish); 1 tsp sugar (for mixing with yogurt)

RATING

4.7/5(178)

TASTE SCORE

9/10

Crispy hollow puris stuffed with a spiced potato and chickpea filling, generously topped with cool whisked yogurt, tangy tamarind chutney, and fiery green chutney. A classic Mumbai street food that explodes with sweet, spicy, and savory flavors in every single bite.

PREP

20m

COOK

15m

SERVES

6 PIECES

747 cal

SERVINGS

METHOD · 5 STEPS

prep
Boil and prepare the potato filling.
1.Pressure cook or boil potatoes until fork-tender, then peel and mash roughly.
2.Mash boiled chickpeas lightly; mix with mashed potatoes.
3.Season filling with chaat masala, cumin powder, salt, and red chili powder. Mix well.
TIPKeep the filling slightly coarse for better texture, not completely smooth.
mix
Prepare the sweetened yogurt.
1.Whisk yogurt until completely smooth with no lumps.
2.Stir in sugar and a pinch of salt if desired. Chill until ready to use.
assemble
Assemble the Dahi Puri.
1.Gently crack open a small hole on top of each puri with your thumb.
2.Fill each puri with about 1 tablespoon of the potato-chickpea mixture.
3.Arrange filled puris on a serving plate in a single layer.
TIPDon't crack the puris too early — they lose crispness. Assemble just before serving.
garnish
Add chutneys, yogurt and final toppings.
1.Drizzle about 1 tablespoon of sweetened yogurt generously over each puri.
2.Top with a small drizzle of green chutney followed by tamarind chutney.
3.Sprinkle a generous pinch of sev over each puri.
4.Finish with finely chopped onion and fresh coriander leaves.
5.Dust with an extra pinch of roasted cumin powder and chaat masala.
TIPAdd yogurt first so the chutneys sit on top and don't make the puris soggy immediately.
serve
Serve immediately.
Serve the Dahi Puri right away while the puris are still crispy and the toppings are fresh.
TIPHave all components ready and assemble only when everyone is at the table — Dahi Puri waits for no one!

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold, thick yogurt — whisk it until silky smooth to avoid a watery base.
2
Poke the puri hole just before assembling to keep the shell ultra-crisp.
3
Drain canned chickpeas well and pat dry before mashing to prevent soggy filling.
4
Drizzle yogurt first, then chutneys — this delays sogginess and layers the flavors.
5
Add sev only at the end so it stays crunchy, not chewy.
6
Assemble in batches if serving a crowd — puris soften within minutes once filled.
7
Roast cumin powder fresh for a deeper, nuttier aroma in every bite.