Dahi Puri Recipe (Dahi Batata Puri)

closeup shot of dahi sev batata puri sprinkled with sev and coriander leaves on a white plate.

5 from 19 votes

Dahi Puri also known as Dahi Batata Puri is popular chaat snack from Mumbai. Crispy on the outside and soft on the inside, small crispy round puri shells are filled with boiled potato cubes, spicy chili chutney, tamarind chutney, green chutney, curd (dahi) and garnished with sev and coriander leaves.

Prep Time30

Cook Time15

Total Time45

Course: Snacks

Cuisine: Indian Street Food

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 190kcal

Author: Dassana Amit

Ingredients

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 coriander leaves - chopped, (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

US Customary - Metric

Instructions

Preparation

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.

Video

Notes

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.

Nutrition