Dahi Puri Recipe | How To Make Dahi Puri
Dahi puri recipe | dahi batata puri with step-by-step pictures. Dahi Puri is yet another scrumptious, Indian street food. Learn how to make it at home from scratch instead and enjoy it guilt-free to your heart's content!
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the ragda
- 1/2 cup dried peas
- 1/8 tsp ground turmeric
- 1/4 tsp red chilli powder
- Salt, to taste
For dahi batata puri
- 25 to 30 golgappa puri
- 2 medium boiled potatoes, mashed roughly and seasoned with salt
- 1 cup finely chopped onion
- 2 cups chilled yogurt/dahi, whisked until smooth
- 1/2 cup red chilli garlic chutney, or as required
- 1/2 cup green chaat chutney, or as required
- 3/4 cup sweet chutney, or as required
- 1 tsp red chilli powder
- 1 tsp chaat masala
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1 cup nylon sev
- 1/4 cup finely chopped coriander leaves, for garnish
Instructions
FOR THE RAGDA
- Wash and soak the dried peas overnight in sufficient water.
- Next morning pressure cook with turmeric, red chilli powder, and salt to taste. Cook until the peas are tender and a little mushy. Set aside.
TO MAKE DAHI PURI
- Crack the puri gently in the center with the tip of your fingers. Add in some ragda filling or any other filling of your choice.
- Next, add some mashed potatoes and chopped onions. Drizzle about a teaspoon each of red, green and sweet chutney's.
- Add spoonfuls of yogurt over each puri. Top with some more red, green and sweet chutney's if desired. Sprinkle red chilli, black salt, chaat masala, and roasted cumin powder, to taste.
- Sprinkle nylon sev, garnish with some cilantro/coriander leaves, and some pomegranate arils. Gobble it up immediately or else it will get soggy!
Notes
- The quantities of chutney's and spice powders are a rough estimate since everyone has their own specific tastes. Adjust the chutneys and spices to sprinkle, as per your desired heat, tang, and sweetness.