Dahi Puri Recipe is sweet, sour, tangy, spicy and crispy chaat with so many flavors and taste bursting in the mouth. These puris are stuffed with spicy potato filling and then topped with sweet and chilled curd along with chutneys and sev. Dahi Puri is also known as Dahi Batata Puri Chaat, Dahi Puri chaat recipe, Dahi Wale Gol Gappe, Dahi Patasha.
In this recipe I have used ready to fry pani puris, which I air-fried with just 1/4 teaspoon oil and it takes only 2 min to puff them like a balloon. You may also make this recipe using store-bought puris or can also prepare them at home.
When I was living in Vadodara, I used to have them often on the street next to my house and it was something I have thoroughly enjoyed during warm days after the office hours. The chilled sweet curd in the crispy dahi puris really gave me instant relief from the scorching heat of the city. I always order 1 plate of pani-puri and after that I never forget to order 1/2 plate dahi puri. No matter how much I resist, I can never control myself if there is a plate of chaat in front of me, especially when it is Dahi Puri.
So after coming to US, I really miss those days and street food. So this time, when I was craving for these delicious stuffed Puris, I decided to make it at home and it turned out so close to my favorite one. Sweet, sour, tangy, and spicy, this chaat is loaded with flavors and can be served for evening snacks or dinner.
This Dahi Puri recipe is made by filling crispy puris with boiled potatoes, onions, chilled curd(yoghurt), boondi, sev and topped with coriander-mint chutney and tamarind chutney with some sprinkle of chaat masala and cumin powder. To make this chaat a bit more healthier, I have also added boiled moong sprouts and boiled chana with the potatoes.
Serve them fresh because they get soggy after some time due to the curd and green/tamarind chutney. Or you can pour in the curd and the chutney when you are about to serve it.
It is easy-to-make snack recipe and is loved by people of all age groups. This flavor bursting tiny bubble shaped ball goes into your mouth and takes your taste buds on a journey of crispy, crunchy spicy, sweet, tangy wonderland.
Do try other snacks recipes :
- Samosa Chaat
- Layered Samosa
- Potli Samosa
- Dahi Ke Sholay
- Air Fried Stuffed Mushrooms
- Sabudana Vada
- Methi Pakoda
- Paneer Dum Tikka
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Aloo Tikki Chaat
- Veg Momos
- Katori Chaat (Air-Fried)
- Tandoori Paneer Tikka
- Air-fried Crispy Chickpeas
Preparation Time: 20minutes ∏ Cooking Time: 10minutes ∏ Servings: 2-3
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Dahi Puri:
Step1: If you are using ready made puri follow from step 3. Since I am using ready to fry pani-puri, so I am going to air-fry them first. Apply little oil on puri and place them in the basket.
Step2: Air-fry them in the pre-heated air-fryer at 400Deg F for 2 minutes or until puffed. Once done remove and keep aside.
Step3: In a mixing bowl, add 2 medium size boiled potato (peeled & mashed), 1/4 cup sprouted moong (boiled), 1/2 cup black gram/Kala chana (boiled), 1 teaspoon black salt (+Salt to taste), 1/2 teaspoon chaat masala, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon red chili powder.
Step4: Using a spoon mix everything well and keep aside.
Step5: Pour a cup of thick chilled yogurt(curd) in a bowl and add 1 tablespoon sugar, 1/2 teaspoon chaat masala, 1/4 teaspoon black salt. If the curd is not smooth then I will suggest to pass it though then mesh strainer to make it smooth and lump free.
Step6: Using a whisk mix everything well until smooth. Check the taste and add more of the sugar or salt if required. Keep aside.
Step7: Arrange the golgappe (pani-puri) on a plate. Make a hole at the centre of puri with your thumb or a butter knife to create space for the potatoes and chutneys. Further, stuff half to one teaspoon of potato-moong dal and black gram mixture into each puris.
Step8: Add finely chopped onion and soaked boondi on top of the potatoes in the puris. (Take 2-3 tablespoon boondi wash them once with water and then strain all the water after 5 minutes they will be soft and ready to use as stuffing.)
Step9: Drizzle mint-coriander chutney (green chutney) and tamarind chutney on top of each puri. Sprinkle some chaat masala, roasted cumin powder, kashmiri red chili powder on top of it.
Step10: Finally add generous amount of sweet curd into each puris and top it with sev and some more chaat masala and chutney. Garnish with coriander leaves and serve immediately. Enjoy!
- Usually, chaat should be a bit more spicy and tangy so add more spices and chilies. Adjust the spices and chutneys according to your taste.
- Serve it immediately after assembling otherwise, the dahi puri will become soggy and won’t taste that good and crunchy.
- Adding a teaspoon of sugar to the yogurt and passing it through a strainer makes it very creamy and smooth and delicious. Also use fresh chilled curd (or yogurt) for this recipe.
- Use crispy and large puris for greater stuffing and taste.