Enjoy this tasty Dahi Puri with an array of sweet, sour, tangy and spicy flavors! This popular chaat snack is crispy on the outside and soft on the inside. It is filled with boiled potato cubes, spicy red chili chutney, sweet tamarind chutney and green cilantro chutney. Make this snack when you are craving for some Indian street food.
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About Dahi Puri
Dahi Puri also known as “dahi batata puri” or “dahi sev puri” is a popular chaat snack from Bombay a.k.a. Mumbai. Dahi means yogurt in Hindi, sev is fried gram flour vermicelli, batata refers to potatoes. Here batata is a Marathi word for potatoes.
Pooris are round puffed crispy shells that are also used for Pani Puri. In addition, spicy red chili chutney, sweet tamarind chutney and green cilantro chutney are also added in dahi puri to add flavor and make them extra delicious! You can make these chutneys at home or buy them from the store.
When serving dahi puri top it with cold or chilled yogurt. Then sprinkle the assembled pooris with tangy chaat masala, black salt, red chilli powder and roasted cumin powder. Dahi puri is best eaten as soon as it is assembled as the pooris get soggy fast due to the moisture from the yogurt.
There are also a few variations to this recipe. Feel free to add white or black boiled chickpeas, steamed sprouted mung beans, chopped onions or tomatoes.
If you would like to make the chaat healthier then add boiled moong sprouts and boiled white chickpeas with the potatoes.
To save time make the chutneys the day before and refrigerate them for later. You can also buy ready-made puri or make them in advance.
Chutneys for Dahi Puri
- Coriander Chutney – This chutney is made from fresh coriander leaves, green chilies, ginger and lemon juice. It has a refreshing and herby flavor. You can also use mint coriander chutney.
- Sweet Chutney – This tangy sweet chutney is made with tamarind, dates and jaggery and sometimes with the addition of dry ginger powder.
- Red Chutney – This hot and spicy chutney adds some heat to any dish. It includes dry red chillies and garlic. Add this chutney to the chaat if you like spicy flavors. If not then don’t add it or reduce the quantity.
You may have some leftover chutney after making this dish. If this is the case then you can always add these chutneys to other snacks like: Bhel Puri, Sev Puri, and Ragda Patties or serve with any pakora or vada or sandwiches.
How to Make Dahi Puri
1. Chop peeled potatoes, onions, tomatoes and coriander leaves finely. Keep the pooris or golgappas, green mint coriander chutney, sweet chutney and red chutney on the side.
You can make ahead these chutneys a day before and refrigerate. I have mentioned the recipe links to the chutneys above under the section “Chutneys for Dahi Puri” and in the ingredients section of the recipe card below.
2. Whip the curd or yogurt using a wired whisk until it is smooth. Alternatively, you can use chilled yogurt instead. Make sure the yogurt is fresh and not sour and don’t add any sugar as the sweetness will come from the tamarind date chutney.
3. Arrange as many puris or golgappas as you like on a plate. Then break them from the top center using your fingers or spoon to create space for the potatoes and chutneys.
4. Stuff the chopped boiled potatoes in the pooris.
5. Now add the chopped onions and tomatoes on top.
At this step, you can sprinkle a few pinches of chaat masala, roasted cumin powder and black salt or regular salt on the stuffing if you like.
6. Top the stuffed puris with green chutney, sweet chutney and red chutney. Add each chutney less or more according to your taste preferences.
For example, if you prefer a sweet flavor then add more of the sweet tamarind chutney and if you prefer spicy flavors then add more of the green and red chutney.
7. Next add the whisked curd or yogurt with a spoon. Don’t add too much of curd as it will make the puri go soggy fast. Depending upon the size and number of the puris you can add 1 to 2 tablespoons of the whisked and chilled curd.
8. Sprinkle few pinches of chaat masala powder, roasted cumin powder, red chili powder and black salt or regular salt over the curd.
9. Add the sev on top and make sure that each puri is covered with the sev. Finally, garnish puris with chopped coriander leaves.
10. Serve Dahi Batata Puri Chaat as soon as it is ready as the puris may become soggy after a few minutes. Relish and savor every bite of yummy Dahi Puri!
Expert Tips for Dahi Puri
- Fillings: Get creative with your fillings! I usually add boiled potatoes, onions, curd, spices, chutneys, and sev but, you can also add tomatoes, white or black boiled chickpeas, steamed sprouted mung beans and more. It all depends on your prefered taste and what you have on hand.
- Serve: The best way to serve the dahi puri is as soon as it is made! Don’t allow them to sit even for a few minutes. Since the moisture from the yogurt will make the puri soggy and you want them to be as crispy as possible as this adds to the amazing texture and taste.
- Chutney: Feel free to add sweet tamarind chutney, green coriander chutney and red chutney as per your taste preference to the dahi puri. Each chutney has a different taste so add each chutney according to your taste. For example, if you like spicy chutney then add red chutney. Kids may prefer a sweeter flavor so add more sweet tamarind chutney when serving them.
- Save time: To save time buy ready-made puris and store bought chutneys. If you are making the chutneys from scratch then you can refrigerate them the night before and add them to the dahi puris the next day.
Both pani puri and dahi puri are popular street food chaat snacks from Mumbai. But both are differently made and have a unique taste and flavor profile.
Pani puri consists of spicy water and sweet chutney together with a filling of moong bean sprouts or ragda and boiled potatoes in the puri. There is no curd added in pani puri.
On the other hand, Dahi puri is a crispy shell stuffed with boiled potatoes, onions, tomatoes, curd, ground spices, chutneys and sev. There is no spicy water added in a dahi puri.
The puri to be used is the same crispy puri that is used to make pani puri, puchka or golgappa. This crispy crunchy puri can be made with all-purpose flour, rava (semolina) or whole wheat flour. You can make them at home or buy from sweet shop or grocery stores.
You can prep and make ahead the 3 chutneys a day before and refrigerate them. Making the puri from scratch takes time and you can make them a few days ahead and store in an air-tight container.
Start assembling the dahi puri only when you want to eat it or serve it. Alternatively, keep all the elements on the dining table so that people can assemble and make dahi puri on their own.
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- 2 to 3 potatoes – medium-sized, boiled and peeled
- 1 small onion finely chopped, optional
- 1 small tomato finely chopped, optional
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- ½ to ¾ cup Curd (yogurt) or as required
- ½ cup Coriander Chutney or mint coriander chutney
- ½ cup Tamarind Chutney
- ¼ to ½ cup Red Chili Chutney
- 24 to 30 Puris or golgappas
- sev (fried thin gram flour vermicelli, add as required)
- red chili powder – as required, optional
- chaat masala – as required
- roasted cumin powder – as required
- black salt or regular salt, as required
- Firstly prepare all the chutneys and set aside. i have given links for the three chutneys in the ingredient list above.
- You can also make the chutneys a day before and refrigerate them.
- Boil the potatoes and let them cool. You can boil the potatoes in a pan, Instant pot or pressure cooker.
- Once cooled, peel and chop the potatoes to small cubes.
- Chop the onions, tomatoes and coriander leaves finely.
- Beat the yogurt (curd) with a wired whisk till smooth and set aside.
Making Dahi Puri
- In a plate, arrange the puris or golgappas. You decide the number of puris to be served in each plate.
- Break the puris from the center to create space for the potatoes and chutneys.
- Stuff the chopped potatoes in the pooris.
- Now add the chopped onions, tomatoes (optional) on top of the potatoes in the puris.
- At this stage you could sprinkle a few pinches of some chaat masala, jeera powder, red chili powder and black salt or regular salt on the fillings inside. This step is optional.
- Top the stuffed puris up with the green chutney, sweet chutney and red chutney. Top the quantity of chutneys as per your liking and taste.
- Add the yogurt in each poori.
- Now again sprinkle all the four dry ground spices and seasonings i.e chaat masala, roasted cumin powder, red chili powder and black salt or regular salt.
- Add the sev on top in a way that each poori gets covered with sev. Finally garnish with chopped coriander leaves.
- Serve dahi puri chaat as soon as you make it as the puris become soggy if you serve even after a few minutes.
- Use curd that is preferably homemade and not sour or tangy.
- You can boil the potatoes in a stovetop pressure cooker or Instant pot or in a pan.
- Some more filling ideas are to include steamed or boiled mung bean sprouts, boiled white or black chickpeas. For the topping you can also add some crispy fried boondi together with the sev.
- The recipe can be scaled to make a big batch for pot luck and parties.
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This Dahi Puri post from the blog archives first published in August 2010 has been republished and updated on 8 September 2021.