Photo: Billjones94 · CC0 · Wikimedia Commons

Punjab · Snack

Dahi Puri

Traditional 35. Dahi Puri recipe

🧺 Ingredients

• 12 crispy puri shells
• 3 boiled potatoes, cubed
• ½ cup boiled white chickpeas
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chilies, minced
• ¼ cup fresh coriander, chopped
• ¾ cup thick yogurt (whisked)
• ¼ cup mint chutney (sweet-spicy)
• ¼ cup tamarind chutney
• 2 tbsp dry pomegranate seeds
• ½ cup sev
• 1 tbsp chaat masala
• ½ tsp red chili powder
• ¼ tsp cumin powder
• Salt to taste

👩‍🍳 How to make Dahi Puri

1. Prepare filling bowl (2 mins): Combine cubed potatoes, chickpeas in small bowl. Set aside.
2. Prepare yogurt mixture (1 min): Whisk yogurt until smooth, creamy. If too thin, drain excess water.
3. Layer first puri (15 mins total, 1 min per puri): Make small hole in top of puri. Stuff with 1 tsp potato-chickpea mix. Add small pinch of onion, tomato, green chili, coriander.
4. Add yogurt (assembly): Pour generous amount of whisked yogurt (about 1½ tbsp) into each puri—yogurt should fill cavity and overflow slightly.
5. Add chutneys (assembly): Gently drizzle ½ tsp mint chutney, ½ tsp tamarind chutney into yogurt (don't stir—keep layers distinct).
6. Top with garnishes (assembly): Sprinkle sev (1 tbsp), pomegranate seeds (small pinch), chaat masala (pinch), chili powder (pinch), cumin powder (pinch), coriander.
7. Serve immediately (1 min): Dahi puri must be served right after assembly—yogurt coating keeps puri crisp longer than other puris.

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