Dahi Puri, also known as Dahi Batata Puri or Dahi Sev Puri, is a popular Mumbai chaat snack. Crispy hollow puris are filled with boiled potatoes, sweet and spicy chutneys, and fresh yogurt, then topped with sev, chaat masala and coriander leaves. Each bite has a balance of crispy, tangy, sweet and mildly spicy flavors.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Snacks
  • Cuisine: Indian Street Food

Ingredients

  • 2 to 3 medium potatoes (– 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 golgappe)
  • 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)

Method

Preparation

  1. Firstly prepare all the chutneys and set aside. i have given links for the three chutneys in the ingredient list above.
  2. You can also make the chutneys a day before and refrigerate them.
  3. Boil the potatoes and let them cool. You can boil the potatoes in a pan, Instant pot or pressure cooker.
  4. Once cooled, peel and chop the potatoes to small cubes.
  5. Chop the onions, tomatoes and coriander leaves finely.
  6. Beat the yogurt (curd) with a wired whisk till smooth and set aside.

Making Dahi Puri

  1. In a plate, arrange the puris or golgappas. You decide the number of puris to be served in each plate.
  2. Break the puris from the center to create space for the potatoes and chutneys.
  3. Stuff the chopped potatoes in the pooris.
  4. Now add the chopped onions, tomatoes (optional) on top of the potatoes in the puris.
  5. 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.
  6. 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.
  7. Add the yogurt in each poori.
  8. 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.
  9. Add the sev on top in a way that each poori gets covered with sev. Finally garnish with chopped coriander leaves.
  10. Serve dahi puri chaat as soon as you make it as the puris become soggy if you serve even after a few minutes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.