Dahi Puri Chaat
A popular Indian street food snack consisting of crispy hollow puris stuffed with potatoes, chutneys, and topped with chilled yogurt and sev.
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Ingredients
- 24 pieces Pani Puri shells (Gol Gappa)
- 2 medium Boiled potatoes, peeled and mashed
- 1/2 cup Boiled black chickpeas or moong sprouts(optional)
- 1 1/2 cups Thick yogurt (curd), whisked
- 1/4 cup Green chutney (Mint-Coriander)
- 1/4 cup Sweet Tamarind chutney
- 1/2 cup Fine Sev (gram flour vermicelli)
- 1 teaspoon Roasted cumin powder
- 1/2 teaspoon Kashmiri red chili powder
- 1 teaspoon Chaat masala
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Pomegranate seeds(optional)
Instructions
- 1
Prepare the filling by mixing the mashed potatoes, boiled chickpeas, a pinch of salt, and a dash of chaat masala in a bowl.
- 2
Whisk the yogurt with a teaspoon of sugar and a pinch of salt until it is smooth and slightly runny.
- 3
Arrange the puri shells on a serving plate and carefully poke a hole in the center of each shell using your thumb.
- 4
Stuff each puri with a small portion of the potato and chickpea mixture until half full.
- 5
Drizzle a teaspoon of green chutney and sweet tamarind chutney into each stuffed puri.
- 6
Generously pour the whisked yogurt over the puris until they are almost covered.
- 7
Sprinkle roasted cumin powder, red chili powder, and chaat masala evenly over the yogurt-topped puris.
- 8
Garnish with a heavy layer of sev, chopped coriander, and pomegranate seeds; serve immediately before the puris get soggy.
Nutrition per Serving
285
Calories
7g
Protein
42g
Carbs
11g
Fat
5g
Fiber
12g
Sugar
620mg
Sodium
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