Dahi Puri

Ingredients

• 24 pieces Golgappa Puris (store-bought or pre-fried)
• 2 medium Boiled potatoes, peeled and mashed
• 0.5 cup Boiled chickpeas (Kabuli Chana)(optional)
• 2 cups Fresh thick yogurt (curd)
• 2 teaspoons Powdered sugar
• 0.5 cup Tamarind Date Chutney
• 0.5 cup Green Mint-Coriander Chutney
• 1 teaspoon Roasted cumin powder
• 0.5 teaspoon Kashmiri red chili powder
• 1 teaspoon Chaubey Chaat Masala
• 0.5 cup Fine Sev (gram flour vermicelli)
• 2 tablespoons Fresh coriander leaves, chopped

Instructions

1. 1

   In a bowl, whisk the yogurt with powdered sugar and a pinch of salt until it is smooth and creamy. Keep it chilled.

2. 2

   Mix the mashed potatoes with the boiled chickpeas, a pinch of salt, and a little chaat masala to create the filling.

3. 3

   Gently poke a hole in the center of each crispy puri using your thumb or a small spoon.

4. 4

   Arrange the puris on a serving plate and fill each one halfway with the potato and chickpea mixture.

5. 5

   Generously pour the sweetened yogurt into each puri until they are almost full.

6. 6

   Drizzle a teaspoon of tamarind chutney and half a teaspoon of green chutney over the yogurt in each puri.

7. 7

   Sprinkle roasted cumin powder, red chili powder, and chaat masala evenly over the entire plate.

8. 8

   Garnish with a handful of fine sev and chopped coriander leaves, then serve immediately before they get soggy.