Dahi Puri
Dahi Puri is a popular Indian street food made by stuffing the puri or golgappa with boiled potato-chickpea, sweet, tangy, and sour chutneys, and sweet yogurt. It’s crispy and soft and fills your taste buds with a variety of flavors.
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Dahi Puri
Dahi Puri is a popular Indian street food made by stuffing the puri or golgappa with boiled potato-chickpea, sweet, tangy, and sour chutneys, and sweet yogurt. It’s crispy and soft and fills your taste buds with a variety of flavors.
Ingredients
For Puris
- 1 cup Whole Wheat Flour
- ¼ cup Semolina (Suji)
- ¼ tsp Salt
- Water as required
- Oil for frying
For Potato-Chickpea Filling
- 2 cups Boiled Potatoes
- 1 cup Boiled Black Chickpeas (Kala Chana)
- 2 tsp Red Chilli Powder
- 1 tsp Black Pepper Powder
- 1 Tbsp Dry Mango Powder (Amchur Powder)
- Salt to taste
For Sweet Chutney
- 5-6 cups Water
- ¾ cup Tamarind
- 1 ½ cup Jaggery
- 1 tsp Red Chilli Powder
- 1 Tbsp Dry Mango Powder
- 1 Tbsp Cumin Powder (Jeera Powder)
- Salt to taste
For Mint Coriander Chutney
- 2 cups mint leaves (avoid the stems as they may turn the chutney bitter)
- ⅔ cup coriander leaves (can use the stems)
- 1-2 green chillies
- 1 small size onion
- ½ inch ginger
- 1 Tbsp lemon juice
- ½ tsp black salt
- ¼ tsp ground black pepper
- ⅔ cup water
For Sweet Yogurt
- 4 cups (500g) Unflavored Yogurt
- ¼ cup Powdered Sugar
- ½ tsp Black Salt
For Assembly
- Puris
- Sweet Chutney
- Mint Coriander Chutney
- Sweet Yogurt
- ½ cup Pomegranate Seeds
- 2-3 Tbsp Chaat Masala
- 2-3 Tbsp Dry Cumin Powder
Instructions
- In a mixing bowl add whole wheat flour, suji, and salt. Mix everything well and add water and knead a tight dough. Cover it with a damp cloth and rest it for 15 minutes. Knead once again after resting.
- Divide the dough into small equal size balls, and roll into thin chapati (apply oil, if required).
- Now with the help of a cookie cutter or a bottle lid, cut round shapes.
- Heat oil in a kadhai or deep frying pan and fry the puris by gently pressing them down so they can fluff up, fry on both sides until golden brown. Remove them on absorbent paper and keep them aside for later use.
- To prepare the potato-black chickpea filling, in a large bowl add boiled potatoes, chickpeas and mash them well. Then add the rest of the ingredients, combine well and set it aside.
- Now to make the sweet chutney, place a saucepan on medium heat, add all the ingredients and mix well, cook till the chutney has a thick consistency.
- Strain the chutney, let it cool down, and keep it aside for later use.
- Prepare the mint chutney by blending all the ingredients in a blender until smooth. Use water as required and set the chutney aside.
- To make the sweet yogurt, add the unflavored yogurt to a large mixing bowl. Add powdered sugar and salt to it. Whisk until yogurt is thick, then let it rest in the refrigerator for further use.
- Finally, to assemble the dahi puris, take a large plate and crack the top of the puris with your thumb, and stuff the cavity with potato-black chickpea mix. Add a dash of sweet chutney, mint coriander chutney, and sweet yogurt. Finally, add pomegranate seeds, sprinkle chaat masala, and dry cumin powder.
- Serve immediately before they turn soggy, and enjoy!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 962Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 13mgSodium 1424mgCarbohydrates 188gFiber 17gSugar 109gProtein 28g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
