Name: Dahi Puri Delight: Your New Favorite Crunchy Snack Adventure Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 12 pieces Puri (crispy base that provides the perfect crunch); 2 cups Russet Potato, boiled and diced; 1 cup Kala Chana, boiled; 1 medium Red Onion, finely diced; 1 medium Tomato, finely diced; 1 cup Sev (crispy gram flour noodles); 1 cup Yogurt (natural or flavored); 1 tablespoon Sugar (adjust according to taste); 1 teaspoon Kosher Salt (enhances flavor); 2 tablespoons Green Chutney (homemade or store-bought); 2 tablespoons Tamarind Chutney (homemade or store-bought); 1 teaspoon Kashmiri Red Chili Powder (provides mild heat); 1 teaspoon Ground Cumin (roasted cumin for deeper taste); 1 teaspoon Chaat Masala (essential to elevate flavor); 1/4 cup Cilantro, chopped (for garnishing); 1/4 cup Pomegranate Seeds (optional for color and sweetness)

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Introduction

Dahi Puri is a vibrant and crunchy Indian snack that combines a medley of flavors and textures in every bite. This delightful treat features crispy puris filled with potatoes, chickpeas, tangy chutneys, and cooling yogurt, making it an irresistible appetizer or snack for any occasion.

The dish shows seven round, puffed, light golden brown fried dumplings arranged in a circle on a black plate with a thin brown rim. Each dumpling is topped with a small mound of bright yellow mixture garnished with chopped green herbs and small pieces of dark red chutney. In the center of the circle is a mound of crumbled yellow base topped with a dollop of white creamy sauce, sprinkled with more green herbs and bits of red chutney. The plate is set on a white marbled surface with small scattered green herbs around it and bowls of spices and white sauce placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 pieces Puri (crispy base that provides the perfect crunch)
2 cups Russet Potato, boiled and diced
1 cup Kala Chana, boiled
1 medium Red Onion, finely diced
1 medium Tomato, finely diced
1 cup Sev (crispy gram flour noodles)
1 cup Yogurt (natural or flavored)
1 tablespoon Sugar (adjust according to taste)
1 teaspoon Kosher Salt
2 tablespoons Green Chutney (homemade or store-bought)
2 tablespoons Tamarind Chutney (homemade or store-bought)
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Ground Cumin (roasted)
1 teaspoon Chaat Masala
1/4 cup Cilantro, chopped (for garnishing)
1/4 cup Pomegranate Seeds (optional for color and sweetness)

Instructions

Step 1: Gently tap each puri to create a small hole on top without breaking the puri.
Step 2: Arrange the puris neatly on a serving platter for easy filling and presentation.
Step 3: Spoon boiled and diced potatoes and boiled kala chana into each puri, followed by finely diced red onions and tomatoes.
Step 4: Add a small amount of sev into each puri to maintain a crunchy texture.
Step 5: Generously drizzle yogurt over the fillings in each puri.
Step 6: Add green chutney and tamarind chutney on top to balance the sweet, tangy, and spicy flavors.
Step 7: Sprinkle Kashmiri red chili powder, ground cumin, and chaat masala over the puris for extra flavor.
Step 8: Garnish with chopped cilantro, pomegranate seeds, and some leftover sev for an attractive finish and enhanced crunch.

Tips & Variations

For a vegan version, replace yogurt with coconut or almond yogurt.
Adjust the amount of green and tamarind chutney according to your spice and sweetness preference.
Add chopped raw mango or boiled sprouts to the filling for extra texture and tang.
Use flavored yogurt like mint or cumin to elevate the dish’s taste profile.

Storage

Dahi Puri is best enjoyed immediately after assembling to preserve its crispness. If you need to store it, keep the puris, fillings, chutneys, and yogurt separate in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to avoid sogginess. Leftover assembled puris are not recommended for storage as they lose their crunch quickly.

How to Serve

A dark bowl contains seven round fried crispy golden puffs arranged in a circle, each topped with a white creamy dollop and a small red sauce spot, garnished with fresh green cilantro leaves. In the middle of the bowl is a mound of white fluffy rice mixed with bits of toasted crumbs and green herbs, also topped with white cream and red sauce dots. The bowl is set on a white marbled surface, with a small white bowl holding fresh cilantro leaves nearby and a glass container with red sauce in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puris for this recipe?

Yes, store-bought puris work perfectly and save time. Just ensure they are fresh and crispy for the best texture.

How can I make the chutneys at home?

Green chutney is usually made by blending fresh cilantro, mint, green chilies, lemon juice, and salt. Tamarind chutney involves soaking tamarind pulp with jaggery or sugar and spices, then cooking it until thickened. Both can be stored in the refrigerator for up to a week.