Dahi Puri is a street food classic for a reason
If you don’t know what dahi puri is, it’s similar to pan puri, or gol gappay. They are literally tiny puri’s (a semolina and flour dough that is rolled out and fried to crispy and chewy perfection). Since they are rolled out so small they puff up and hollow out. You fill them with a mixture of potatoes and chickpeas and douse them in a spiced yogurt and some delicious chutneys. It’s way less messy than Pain Puri and I love making Dahi Puri more because you can add lots of flavor. They make the perfect appetizer at any table, and my favorite time to make them is during Ramadan. They’re easy and fun to eat, and even easier to make.
It takes no time at all to make these yogurt filled Dahi Puris
Once you have the prep work done, it takes no time at all to make these Dahi Puris. I always have a batch of Tamarind Chutney (Imlee ki Chutney) and Mint Chutney (Hari Chutney) so all I really have to do is mix up the yogurt and boil the potatoes. The yogurt is very simply spiced with cumin, salt and black pepper. I make my Hari Chutney pretty spicy so it carries spice for the whole dish. You wanna know a secret? This is pretty much the same recipe as Papri Chaat, it’s just that everything is mixed in a different way. Instead of papar we have the puris for the crunch. Yogurt and chutneys remain the same as well as the potatoes and chickpeas. How convenient is that?!
More Ramadan Classic recipes to try:
Potato Cutlets (Sorry act the format it needs to be updated!)
- 1 box Pani Puri also known as Gol Gappa
- 1/2 cup Tamarind Chutney
- 1/2 cup Mint Chutney
- 2 cups coooked chickpeas
- 1½ cups potatoes boiled and cubed
- 1/4 cup pomegranate seeds for garnish
- coriander leaves for garnish
- chaat masala optional for garnish
- 1 cup yogurt
- 1/4 cup cold water if yogurt is too thick
- 1/2 tsp crushed cumin
- 1/4 tsp black pepper
- 1 tbsp icing sugar
- salt to taste
- Start off by preparing the yogurt. I like adding a little cold water to the yogurt as I whisk it to loosen it up. If you are using home made yogurt skip this step. Add all the spices listed under yogurt and mix well.
- Assemble these only when you are ready to serve, because the filling will make the puris soggy. Do not assemble these in advance. Carefully poke holes into each puri, so you can fill them. Each puri can be slightly different in size, so just add enough potatoes and chickpeas to fill the puri.
- Add 1 teaspoon of yogurt to each puri. Then top off with 1/2 teaspoon each of the tamarind and mint chutney. Top with coriander leaves and pomegranate seeds and serve immediately. You can also sprinkle over some chaat masala.
Have you tried this easy Dahi Puri recipe?
I love hearing your feedback! If you tried this recipe I would love to hear how it turned out in the comments below.Add to favorites