Ingredients for making Dahi Puri
Puri (small, hollow, crispy) (20 pieces)
potatoes (2-3 a, boiled)
onion (1/2 cup)
yogurt (2 cups, whisked)
tamarind chutney (1/4 cup)
green chutney (1/4 cup)
chaat masala (1 teaspoon)
red chili powder (1/2 teaspoon)
Step-by-Step Instructions.
Whole Wheat Flour (Atta): 2 cups
Fine Semolina (Rava/Suji): 1–2 tbsp (optional, for crispiness)
Salt: ½ tsp
Oil/Ghee: 1–2 tsp (for dough) + for deep frying
Water: As needed (¾ cup, warm water is recommended)
Prepare the Fillings & Chutneys: Boil, peel, and cube the potatoes. Mix with a little chat masala and coriander. Whisk the yogurt with sugar and salt until smooth and creamy. Prepare or set out the green and sweet chutneys.
Prep the Puris: Arrange the puris on a serving plate. Carefully make a hole in the center of each puri using your thumb.
Stuff the Puris: Stuff each puri with 1-2 teaspoons of the prepared potato mixture. Add a small amount of chopped onion into each shell.
Add Chutneys: Drizzle a little green chutney and sweet tamarind chutney into each puri based on your preference for heat and sweetness.
Add Yogurt: Generously pour the whisked, sweet, and chilled yogurt over the filling inside each puri.
Add Seasoning: Sprinkle a pinch of chaat masala, red chili powder, and roasted cumin powder over the top.
Garnish & Serve: Garnish with a generous amount of sev and fresh chopped coriander leaves.
Serve Immediately: Serve right away to prevent the puris from becoming soggy.
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