Dahi Puri: A Rich and Crunchy Delight

dahi puri
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Also referred to as dahi sev batata puri or dahi sev puri, dahi puri is yet another popular street snack that is not only delectable but highly refreshing too.  Dahi translates into curd aka yoghurt.  Thick chilled yoghurt that is whisked is the main ingredient in this dish that balances out the spice quotient and adds a flavour that is pleasant on the stomach.  Sev refers to super delicate and thin noodles made from gram flour or besan and is readily available in most stores.

A much-loved snack

Dahi puri is again a quintessential street snack that is much loved especially in Delhi due to the presence of chilled yoghurt that gives an instant relief from the scorching heat.  It also helps blend the various flavours and is extremely pleasing on the palate.  As with all dishes, you can prepare this dish per your taste and tweak the ingredients as suitable to you.  Some prefer adding the sauces or chutneys to the yoghurt and whisking it into a uniform mixture which is then poured over the puris.  You can also flavour the yoghurt with spices too while some prefer to use sweetened yoghurt.  Fillings too can be modified per your preference.  Nonetheless, dahi puri is a great dish which you can prepare in advance making it a great idea for parties and family get togethers. 

Recipe

Ingredients

  • 10-15 hollow puris or Golgappas
  • 1/3 cup onions finely chopped
  • ½ cup boiled potatoes crushed
  • ½ cup boiled black channa (chickpeas)
  • 2 tbsp coriander mint chutney
  • 2 tbsp tamarind date chutney
  • 1 tbsp red chilli garlic chutney
  • 1 tbsp coriander finely chopped
  • 1 cup chilled and whisked yoghurt
  • 1 tsp roasted cumin powder
  • 1 tsp red chilli powder
  • 1 tsp chaat masala         
  • 1 tsp black salt
  • Salt to taste
dahi puri
Image courtesy of Rashmi Gopal Rao

Method

  • To make the green chutney grind together coriander leaves, a few mint leaves, green chillies per your taste along with lemon juice and salt.  Take care not to add too much water and pass through a sieve if needed.
  • For the tamarind-date chutney, take equal portions (say ½ cup) of tamarind, dates and jaggery and cook the same in water.  Allow to boil and then add spices like 1 tsp of red chilli powder, coriander powder, cumin powder each along with ½ tsp of ginger powder.  Allow to cook for a few minutes after which cool and blend the mixture.  Sieve and store in an air tight container. 
  • To prepare the red chilli, garlic chutney, soak 10-15 red chillies in hot water.  Use the Byadgi or Kashmiri variety that gives more colour than spice.  Add 5-6 pods of garlic and grind with salt and sugar.  Take care not to add too much water and pass through a sieve if needed.
  • In order to assemble the dahi puri, arrange the hollow puris or golgappas in a plate.  Make a hole in the centre of the puris and add a tsp of boiled potato, a tsp of boiled black channa and then a tsp of onions. 
  • Add a tsp of yoghurt into and on top of each of the puris followed by the coriander-mint, date-tamarind and red chilli-garlic chutney.
  • Sprinkle a pinch of red chilli, cumin and chat powder and black salt over the puris.
  • Garnish with coriander and sev and serve.

Notes

  • Adjust salt, spices and the chutneys per your taste.
  • Feel free to add other ingredients like pomegranate pearls for garnish.
  • You can add sprouted green gram instead of black channa too.
  • You can use store bought chutneys as well.  If making it at home, you can prepare it in advance and refrigerate it.

This story is part of our continuing series on the eclectic street delight that is chaat on SEEMA.com. To check out the previous story in the series, read Ragada Patties: A Lip Smacking Delight