Dahi Puri Recipe

I absolutely love this recipe because it combines all my favorite flavors and textures into each delightful bite—it’s like a flavor explosion in my mouth that I can’t get enough of! Plus, the whole process of making and eating these crispy, tangy, and creamy puris feels like a mini adventure every time I do it, connecting me to vibrant street food scenes from far-flung places.

I love Dahi Puri for how it captures the colorful flavors and textures of Indian street food in a tasty, snack-sized morsel. The puris are the crispiest thing you can get—almost as fragile and delicate as glass—and you’re supposed to pop them open and fill them with whatever you desire.

My mother filled ours with the same creamy dahi as served in a restaurant, with nicely spiced mashed potatoes and chickpeas as the base, and then topped off this irresistible mixture with tamarind and green chutneys for zing (the green chutney is supposed to be made with fresh mint for an extra flavor boost), along with some very aromatic spices: cumin and chaat masala.

Ingredients

Dahi (Yogurt):
Loaded with probiotics, having a silky mouthfeel, cooling, and boasting a good quantity of protein and calcium.

Tamarind Chutney:
It is sweet and tangy, gives depth to flavors, helps with digestion, and is very high in antioxidants.

Green Chutney:
A fresh and zesty flavor, digestive aids, and vitamin-rich herbs.

Chickpeas:
Contains a lot of protein, fiber, and complex carbohydrates, and is good for the heart.

Nylon Sev:
Crunch is added and made from gram flour; it contains protein; and it is finely textured.

Pomegranate Seeds:
Contributes sweetness and juiciness; antioxidant powerhouse; potential vibrant garnish.

Ingredient Quantities

• 12 puris (crispy Indian crackers, available at Indian grocery stores)
• 1 cup dahi (plain yogurt, whisked until smooth)
• 1/2 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas or sprouted moong beans
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped tomato
• 1/4 cup sweet tamarind chutney
• 1/4 cup green chutney (coriander/mint chutney)
• 1 teaspoon roasted cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon chaat masala
• Salt to taste
• 1/2 cup nylon sev (thin gram flour noodles)
• 2 tablespoons finely chopped fresh coriander leaves
• 1 tablespoon pomegranate seeds (optional, for garnish)

Instructions

1. With care, create a small opening in the top of each puri using your thumb or a spoon, taking care not to split the sides.

2. Take a spoonful of mashed potatoes and use it to fill each puri, creating a small base layer.

3. Add a spoonful of boiled chickpeas or sprouted moong beans on top of the potatoes in each puri.

4. Add the next layer: a small amount of very finely chopped onion and tomato in each puri.

5. Pour a little sweet tamarind chutney into each puri, followed by a little green chutney.

6. Spoon the beaten dahi into each puri, filling it almost to the top and letting it flow over slightly.

7. Over the filled puris, scatter roasted cumin powder, red chili powder, chaat masala, and salt to taste.

8. Nylon sev should be generously sprinkled over each puri to add texture and crunch.

9. Dahi puri can be garnished with finely chopped fresh coriander leaves and, if desired, with a few pomegranate seeds.

10. To relish the dahi puri before it gets soggy, serve it right away.

Equipment Needed

1. Mixing bowls
2. Whisk
3. Spoon
4. Measuring spoons
5. Measuring cups
6. Chopping board
7. Knife
8. Serving plate

FAQ

• Can I make Dahi Puri ahead of time?Dahi Puri is best when prepared immediately and served without delay. It is a wonderful thing to eat when it is fresh. You can prepare the toppings and chutneys ahead of time, but the actual assembling of the puris should occur just before you plan to serve the dish to keep the puris as crispy and delicious as they are meant to be.
• What can I use if I can’t find puris?If you cannot find puris, you can use mini phyllo shells or make them from scratch using semolina or whole wheat dough, and then fry them.
• How do I make the Dahi (yogurt) smooth?Beat the plain yogurt until it is smooth and creamy. Add a little water or milk if necessary to get the consistency of a pourable sauce.
• Can I skip the pomegranate seeds?The pomegranate seeds are not necessary and serve mainly as a garnish that adds a sweet flavor. You could leave them out, or use another garnish, like very finely chopped mango, which would also have a beautifully sweet flavor.
• How can I adjust the spice level?For spice level adjustment, you can increase or decrease the amounts of red chili powder and green chutney based on your taste.
• Is there a substitute for nylon sev?In the absence of nylon sev, any fine variety of sev can be used, or even crushed potato chips, for a crunchy texture.
• How do I ensure the puris don’t get soggy?Prepare the puris right before you plan to serve them, and serve them without delay so that they don’t turn soft and lose their crispness.

Substitutions and Variations

You can substitute crisp flatbreads or phyllo cups for puris, if necessary.
You can use boiled black beans or kidney beans instead of chickpeas.
In the absence of sweet tamarind chutney, use a combination of date syrup and lemon juice.
Substitute the green chutney with a blended mixture of cilantro, lime juice, and green chili for a taste that’s just as flavor-packed but not quite identical.
For an authentic chaat flavor, substitute regular salt with black salt.

Pro Tips

1. Chilling Ingredients Before assembling, chill the yogurt, chutneys, and all filling ingredients (potatoes, chickpeas, onions, tomatoes) in the refrigerator. This will enhance the refreshing taste of the dahi puri and provide a delightful contrast to the crunchy puris.

2. Preparing the Puri Shells To keep the puris extra crispy, consider heating them in a low-temperature oven for a few minutes before filling. This will remove any moisture and enhance their crunch.

3. Balancing the Flavors Taste the yogurt and adjust the seasoning by adding a pinch of salt and a little sugar to strike a balance between sweet and tangy, complementing the chutneys and spices.

4. Personalizing Spice Levels Mix the roasted cumin powder, red chili powder, chaat masala, and salt in a small bowl first. This blend allows you to sprinkle the right amount over each puri uniformly, adjusting according to your guests’ spice preferences.

5. Avoid Soggy Puri Assemble the dahi puri just before serving. Consider serving the puris with the fillings in separate bowls, allowing guests to assemble them on their own to keep them crisp until eaten.