Dahi Puri is a beloved Indian street food delicacy that captures the very essence of Mumbai’s bustling chaat culture. This irresistible snack is an explosion of textures and flavors in every bite, offering a perfect harmony of sweet, spicy, tangy, and cooling elements. It begins with crisp, hollow puris that are delicately cracked open and generously filled with spiced boiled potatoes (batata), boiled moong or chickpeas, and a medley of flavorful chutneys—like tamarind-date chutney lends a rich, fruity sweetness, while the vibrant green chutney adds a zesty, herbaceous punch that awakens the palate.
What truly sets Dahi Puri apart is the addition of creamy, chilled yogurt (dahi) generously spooned over the top, adding a soothing richness that balances the bold spices. It’s then finished with a sprinkle of roasted cumin powder, red chili powder, a pinch of chaat masala, crunchy sev, and fresh coriander leaves, creating a vibrant, mouthwatering dish that’s as beautiful to look at as it is to devour.
Whether served as an evening snack or as part of a festive spread, this dahi batata puri recipe is guaranteed to rival the taste of any street-side vendor. Each puri bursts in the mouth with a satisfying crunch, followed by an explosion of layered flavors that will leave you craving more. Once you try it, you’ll understand why it’s considered one of the ultimate street foods in India!
What Is Dahi Puri?
Dahi puri is a nibble or chaat recipe that is prevalent as Mumbai road nourishment. These days, it is well known all over India as well as exterior of India. Here dahi implies yogurt (curd) and puri implies golgappa puri.
To make dahi puri plate, the golagappa puri (circular bite-sized, fricasseed, puffed semolina or wheat puri) are stuffed with spiced black chickpeas and potato masala. At that point topped with 2 chutneys (green chutney and tamarind date chutney), yogurt, and sev. In conclusion, it is embellished with cilantro, zesty chana dal, and pomegranate seeds.
Every pani puri (golgappa) road seller (thelewala) will have this dahi puri chaat on his menu. It is a great thought to appreciate a plate of dahi puri after having a few zesty pani puris. The chilled yogurt in it will alleviate your palate.
It is too known as ‘dahi batata puri’ and batata implies potato in Marathi dialect. In a few places, it is known as ‘dahi sev puri’.
❤️ You’ll Love This Dahi Puri Chaat
Easy to make: Pre-plan a few of the components like making chutneys, splashing and bubbling chickpeas, cooking potatoes, chilling yogurt in the cooler, etc. After that gathering dahi puri formula is super simple and takes beneath 10 minutes.
1000 times way better than street-one (or eatery one): I incline toward to make chutneys at domestic so those are new tasting with free of additives, added substances, and nourishment color. Also, it is made cleanly with care at domestic. So yes, I lean toward to make dahi puri recipe at domestic.
🧾 Ingredient Notes
Here is a pic of the fixings and components you’ll require to make dahi puri recipe.
- Golgappa puri: It is too known as pani puri ki puri. I more often than not purchase a pack of it from Indian basic supply stores.
- Plain yogurt (full-fat): Continuously utilize chilled yogurt. Salt and sugar are whisked with yogurt.
- Kala chana (Desi chana):
- Soak black chickpeas for at slightest 8 hours.
- Pressure cook them on stovetop (2 shrieks on Tall + 30 mins on med-low) or utilize moment pot (manual 30 minutes).
- Potatoes: I continuously bubble potatoes in moment pot. It takes around 8-10 minutes on manual. Or steam pressure cook on stovetop for 1-2 whistles.
- Roasted cumin powder: Dry cook the cumin seeds until darker in color and gives a decent simmered, nutty smell. Expel it to a bowl and let it cool down totally. At that point pound it into powder utilizing a flavor processor or a mortar and pestle.
- Chaat masala: There is no substitute for it. It is effectively accessible in Indian basic supply stores.
- Onion: I prescribe utilizing red onion.
- Tomatoes: I prescribe utilizing Roma tomatoes which are less watery.
Green chutney:
- Green chutney: It includes a new, herby flavor with a fiery taste. It is made from cilantro and green chilies with a few flavors. You can utilize mint chutney as well.
- Tamarind date chutney: It includes a marginally sweet, tart (chatpata) flavor. It is made from tamarind, dates, and jaggery.
- Nylon sev: For making dahi puri chaat, you’ll require superfine nylon sev. The standard sev is somewhat thicker than the nylon sev. You can utilize a normal one in the nonappearance of nylon sev.
- Spicy chana dal: It is discretionary and utilized as decorating. This is nothing but deep-fried chana dal coated with flavors. The bundle of this chana dal is accessible in the nibble area of Indian grocery stores.
- Cilantro: Crisply chopped cilantro is a must.
- Pomegranate: It is discretionary, but I like to utilize it for flavor and it looks great as a decorating for dahi puri.
👩🍳 How To Make Dahi Puri Recipe? (Pics)
Prep:
Rinse and douse black chickpeas in sufficient water for at slightest 8 hours. Following day bubble them.
Plan ahead and get ready 2 chutneys. You can make them a day some time recently and store them in the refrigerator.
- Tamarind date chutney: takes around 30 minutes
- Green chutney: takes around 15 minutes
Also, bubble, squash the potato, chop the rest of the veggies, and keep it prepared.
Making Yogurt Mixture:
1) Take yogurt in a bowl, include salt and sugar.
2) Whisk until yogurt is smooth and it ought to have a pourable consistency. Cover the bowl with plastic wrap and keep it in the ice chest until needed.
Making Potato-Chickpeas Mixture:
1) Take bubbled chickpeas and squashed potatoes in a bowl. Include salt, red chili powder, and simmered cumin powder.
2) Blend everything truly well.
Assemble Dahi Puri:
Keep everything prepared on the countertop right some time recently gathering the plates.
1) Organize 7 puris (with a gap in the center, break as it were the beat portion of the puri utilizing a finger or spoon) on a plate.
2) Stuff around 1 tablespoon of potato-chickpea masala in each puri.
3, 4) At that point include 1 teaspoon of onion, taken after by 1 teaspoon of tomato in each puri.
5, 6) Include 2 teaspoons of green chutney and 2 teaspoons of tamarind date chutney in each puri.
7) Best it with 1 tablespoon of yogurt (for each).
8) Sprinkle chaat masala on top.
9) Too, sprinkle red chili powder on top.
10) Best it with sev (¼ cup per plate).
11, 12) Embellish it with 1 tablespoon of naturally chopped cilantro, 1 tablespoon of pomegranate arils, and 1 tablespoon of zesty chana dal. Serve right dahi batata puri absent some time recently puri gets soggy.
💭 Expert Tips For Dahi Batata Puri
- Yogurt Blend Consistency: The texture of the yogurt is critical in achieving the perfect balance of taste and mouthfeel in dahi puri. The yogurt should be smooth, creamy, and moderately thick—not too runny yet still easy to pour over the puris. If you’re using thick store-bought yogurt, simply whisk in 1 to 2 tablespoons of cold water to loosen it slightly until you reach a flowing, silky consistency that coats but doesn’t flood the puris.
- Chill the Yogurt for Best Taste: Always ensure that the prepared yogurt mixture is nicely chilled before assembling the dish. Cold yogurt enhances the overall flavor and offers a refreshing contrast to the spicy and tangy chutneys, elevating the chaat experience significantly—especially in warm weather.
- Adjust to Taste: The quantities suggested for green chutney, tamarind-date chutney, spices, and garnishes are flexible guidelines rather than strict rules. Feel free to tweak the amounts based on your personal preference—whether you enjoy a bolder spicy kick, extra sweetness, or a crunchier topping, the recipe is highly adaptable to suit your flavor profile.
- Serve Immediately After Assembling: Once the puris are filled with the mashed potatoes, chutneys, and chilled yogurt, they should be served immediately. Waiting too long causes the puris (golgappa) to absorb moisture from the fillings, resulting in a soggy texture that takes away the joy of their initial crispness. Dahi puri is all about that instant burst of flavors and textures—crispy, creamy, spicy, tangy, and sweet—so timely serving is key to preserving its authentic charm.
Substitutions:
- If black chickpeas (kala chana) are not readily available, you can easily substitute them with other protein-rich options such as white chickpeas (chole), which offer a similar texture and a mild nutty flavor. Alternatively, you can use steamed sprouted moong or boiled moong beans—both are light, nutritious, and easy to digest, making them excellent replacements in chaat or salad recipes.
- In place of the traditional green coriander (cilantro) chutney, you can opt for mint chutney for a refreshing variation. Mint chutney has a cooling effect and a slightly tangier profile, which pairs beautifully with spicy or tangy dishes. It not only enhances the flavor but also adds a vibrant green color to the final presentation.
