Crispy Dahi Puri Chaat Recipe

Alright, let’s talk about the ultimate party-stopper: turning those crispy puris into a playground of flavors with a melody of tangy tamarind, minty green chutney, and a spicy-sweet-salty symphony that’ll have you questioning why you never tried this sooner.

Crispy Dahi Puri Chaat is one of my favorite Indian street food delights, featuring crunchy puris filled with a creamy blend of whisked yogurt, boiled potatoes, and chickpeas. With the addition of vibrant tamarind and green chutneys, this dish bursts with flavors.

I love the textural contrast achieved with the sev topping, while fresh onions and tomatoes offer a healthy dose of vitamins. The aromatic spices like chaat masala and roasted cumin powder add depth, making each bite a delightful experience.

Crispy Dahi Puri Chaat Recipe Ingredients

• Puris (golgappa shells): Provide crunch, serve as base, made of wheat flour.
• Yogurt: Rich in probiotics, adds creaminess, tangy and cool flavor.
• Boiled Potatoes: Source of carbohydrates, energy-boosting, soft texture.
• Boiled Chickpeas: High in protein and fiber, nutty, filling.
• Tamarind Chutney: Sweet and tangy, adds depth, made from tamarind pulp.
• Green Chutney: Spicy herb blend, contains mint and cilantro, zesty kick.
• Sev: Crunchy texture, made from chickpea flour, adds a savory element.
• Chaat Masala: Tangy spice mix, includes black salt, adds pungency.
• Pomegranate Seeds: Optional garnish, juicy bursts, add sweetness and color.

Crispy Dahi Puri Chaat Recipe Ingredient Quantities

• 12 puris (golgappa or pani puri shells)
• 1 cup yogurt, whisked
• 1/2 cup boiled potatoes, chopped
• 1/2 cup boiled chickpeas
• 1/4 cup tamarind chutney
• 1/4 cup green chutney
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup sev (crunchy chickpea noodles)
• 1 tablespoon chopped cilantro
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Pomegranate seeds for garnish (optional)

How to Make this Crispy Dahi Puri Chaat Recipe

1. Arrange the puris on a serving plate with the hollow side facing up.

2. Carefully crack the top of each puri to create a hole if needed.

3. Fill each puri with a spoonful of boiled potatoes and boiled chickpeas.

4. Drizzle a little of the tamarind chutney and green chutney over the filling in each puri.

5. Top with finely chopped onions and tomatoes.

6. Add a generous dollop of whisked yogurt over each puri.

7. Sprinkle chaat masala, roasted cumin powder, red chili powder, and salt over the top.

8. Add a layer of sev for crunch.

9. Garnish with chopped cilantro and pomegranate seeds if using.

10. Serve immediately to ensure the puris retain their crispness. Enjoy!

Crispy Dahi Puri Chaat Recipe Equipment Needed

1. Serving plate
2. Spoon (for filling and drizzling chutneys)
3. Knife (for chopping)
4. Mixing bowl (for whisking yogurt)
5. Small bowls (for holding individual ingredients like chutneys, spices, etc.)

FAQ

• Can I prepare the puris in advance? Yes, you can make or buy the puris in advance. Store them in an airtight container to keep them crispy.
• Is there a vegan option for this recipe? You can use a plant-based yogurt to make the recipe vegan-friendly.
• How far in advance can I assemble the Dahi Puri? It’s best to assemble just before serving to ensure the puris remain crispy.
• Can I substitute any ingredients? You can substitute potatoes with sweet potatoes or add sprouts instead of chickpeas for variation.
• What is the shelf life of leftover chutneys? Tamarind and green chutneys can be refrigerated for up to a week in airtight containers.
• Can I make the chutneys at home? Yes, both tamarind and green chutneys can be easily made at home using fresh ingredients.
• What can be used instead of sev? If sev is unavailable, you can use crushed potato chips or fried onions for crunch.

Crispy Dahi Puri Chaat Recipe Substitutions and Variations

• For the puris, you can use phyllo pastry shells as an alternative.
• Greek yogurt can replace regular yogurt for a thicker consistency.
• Canned or frozen peas can substitute boiled chickpeas.
• Mint-coriander chutney can be used in place of green chutney for a fresher taste.
• Crispy noodles or shredded fried potatoes can be an alternative to sev.

Pro Tips

1. Chutney Enhancement For an extra burst of flavor, consider adding a splash of fresh lemon or lime juice to both the tamarind and green chutneys. This adds a tangy zest that complements the other ingredients perfectly.

2. Yogurt Consistency Ensure the yogurt is smooth and slightly runny by whisking it with a little water or milk. This pouring consistency helps coat each puri evenly and integrates all the flavors together better.

3. Layering Tip For a more balanced taste, layer the onions and tomatoes between the chutneys and yogurt. This ensures that they are well integrated with each bite and prevents them from overwhelming the dish.

4. Sev Addition Add the sev just before serving to maintain its crunch. You can also mix different types of sev (thick and thin) for varied texture.

5. Advanced Garnishing Enhance the visual appeal and taste by adding a sprinkle of finely chopped fresh mint along with cilantro. This adds a refreshing aroma and flavor to the dish, elevating the overall experience.