Dahi Puri is a popular Indian street food where crisp puris are filled with spicy potato mix, sweet curd, tangy chutneys, and crunchy sev. Each bite is an explosion of textures and flavors — sweet, spicy, tangy, creamy, and crunchy — making it one of the most beloved chaats from Mumbai!
🧾 Ingredients
🔸 Base Ingredients:
- 8–10 crisp puris (used for pani puri/golgappa)
- 2 medium potatoes – boiled and mashed
- 1 small onion – finely chopped (optional)
- ½ cup thick curd (yogurt), whisked
- ¼ cup sweet tamarind chutney
- 2 tbsp green chutney (mint-coriander)
- 1 tsp red chili chutney (optional)
- ½ cup fine sev
- 1 tsp chaat masala
- Salt to taste
- Fresh coriander – chopped
- Pomegranate seeds (optional – for garnish)
👨🍳 Step-by-Step Instructions
🔹 Step 1: Prepare the Puri Shells
- Lightly tap the puris in the center to make a hole. Keep them arranged on a serving plate.
🔹 Step 2: Add the Potato Filling
- Fill each puri with 1–2 teaspoons of mashed potato.
- Sprinkle a pinch of salt and chaat masala on top.
🔹 Step 3: Add Chutneys & Curd
- Drizzle green chutney, sweet tamarind chutney, and a little red chili chutney (optional) over each puri.
- Pour 1–2 tsp of whisked curd on top of each puri.
🔹 Step 4: Garnish and Serve
- Top with sev, chopped coriander, and pomegranate seeds.
- Sprinkle a little more chaat masala if desired.
- Serve immediately before the puris get soggy.
🍽️ Serving Tips
- Always serve fresh and cold – it tastes best chilled and crisp.
- Great as a party appetizer, evening snack, or light festive treat.
💡 Tips & Variations
- Use sprouted moong, boiled chana, or chopped cucumber as additional fillings.
- Sweet curd can be made by adding a pinch of sugar to thick curd.
- Use store-bought puris or make them fresh for extra crunch.
