If there’s one snack that can make an entire nation drool in unison, it’s chaat! And among the crunchy, tangy, creamy gang of street food legends, Dahi Puri stands tall—like the cool, well-dressed cousin of Pani Puri who always shows up at parties looking effortlessly stylish.
But wait—before we dive into this crispy, yogurt-loaded delight, let’s talk about its famous siblings across India! In Maharashtra, you’ll find Pani Puri, the OG of street snacks, stuffed with spicy potato filling and dunked in tangy, flavored water. Head north, and you’ll hear people passionately debating over Golgappas, known for their fiery spice kick. Travel east, and Kolkata swears by Puchkas, thinner, crisper puris with a tangy tamarind-heavy potato mix—Bengalis will tell you this is the real deal, and honestly, who’s arguing? If you’re in Odisha, Jharkhand, or Chhattisgarh, you’ll hear it called Gup Chup, a name as fun to say as it is to eat!
But Dahi Puri? Oh, it takes a completely different route! Instead of spicy, flavored water, these crispy puris get a generous stuffing of spiced potatoes or sprouts and are drenched in thick, creamy yogurt. Then come the chutneys—sweet tamarind, spicy green, sometimes even garlic for an extra kick. The grand finale? A crunchy shower of sev, a sprinkle of fresh coriander, and a dusting of chaat masala. The result? A street food masterpiece—crunchy, creamy, tangy, and spicy all in one bite. It’s basically Bollywood in snack form—dramatic, full of surprises, and impossible to ignore!
Recipe
Ingredients
Directions to make
For the Puris & Filling:
- 10-12 crispy puris (store-bought or homemade)
- 2 medium potatoes (boiled & mashed)
- ½ cup boiled chickpeas or sprouted moong
- ½ teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon red chili powder
- Salt to taste
For the Dahi (Yogurt):
- 1 cup fresh curd (yogurt), whisked until smooth
- 1 teaspoon sugar (optional, for mild sweetness)
- ¼ teaspoon black salt
For the Chutneys:
- 3 tablespoons tamarind chutney (sweet & tangy)
- 2 tablespoons green chutney (spicy, made from coriander & mint)
- 1 tablespoon garlic chutney (optional, for extra zing)
For Garnishing:
- ¼ cup sev (crispy chickpea noodles)
- 2 tablespoons finely chopped coriander leaves
- ½ teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- Pomegranate seeds (optional, for a sweet crunch)
Step 1 : Prepare the filling
- In a bowl, mix mashed boiled potatoes with boiled chickpeas or sprouted moong. Add chaat masala, roasted cumin powder, red chili powder, and salt. Give it a good mix and set aside.
- Take fresh curd (yogurt) in a bowl, add sugar and black salt, and whisk until smooth and creamy. This ensures a rich and velvety texture that coats the puris perfectly.
- Gently poke a small hole in the top of each puri using your thumb. Be careful not to break them completely! Stuff each puri with a spoonful of the potato-chickpea filling.
- Drizzle the prepared puris generously with whisked yogurt, followed by tamarind chutney, green chutney, and garlic chutney (if using).
- Sprinkle a handful of sev on top to add crunch, then garnish with finely chopped coriander, a dash of chaat masala, roasted cumin powder, and pomegranate seeds for an extra burst of freshness.
Step 6 : Serve Immediately
- Dahi Puri must be eaten fresh before the puris go soggy. Serve it right away and enjoy the explosion of flavors in every bite!
