Dahi Puri Recipe A Delicious Crunchy Indian Street Food

Dahi Puri is a popular Indian street food that combines crispy golgappas (puffed puris) with flavorful chutneys, yogurt, and spices. It offers a perfect balance of crunchiness, softness, sweetness, tanginess, and spiciness, making it an irresistible snack. Whether you’re a street food lover or trying this dish for the first time, Dahi Puri is sure to leave you craving for more!

What is Dahi Puri?

Dahi Puri is a type of chaat that originates from Mumbai but is now loved across India. It consists of:
Golgappas/Pani Puris: Small, crispy puris made from semolina (sooji) or wheat flour.
Stuffing: A filling of boiled potatoes, onions, and chutneys.
Yogurt (Dahi): Chilled, creamy yogurt adds a cooling effect.
Spices: Chaat masala, black salt, and roasted cumin powder enhance the flavor.
Toppings: Sev (thin fried gram flour noodles) and fresh cilantro add crunch and freshness.

Ingredients for Dahi Puri

Main Ingredients:

15-20 golgappas/pani puris (store-bought or homemade)
1 cup plain yogurt (whisked with 4 tbsp water & 2 tsp sugar)
½ cup boiled & cubed potatoes
⅓ cup finely chopped onions

Chutneys:

¼ cup cilantro chutney (adjust as per taste)
¼ cup tamarind chutney (adjust as per taste)

Spices:

½ tsp roasted cumin powder
½ tsp chaat masala
½ tsp black salt (kala namak)
½ tsp red chili powder

Toppings:

1 tbsp thin sev (nylon sev)
1 tbsp finely chopped fresh cilantro

How to Make Dahi Puri?

Step 1: Prepare the Ingredients

Boil and chop potatoes into small cubes.
Finely chop onions and cilantro.
Whisk yogurt with sugar and water until smooth.

Step 2: Assemble the Dahi Puri

Arrange golgappas on a serving plate.
Using your fingers, make a small hole in the center of each golgappa.
Fill each with boiled potato cubes and chopped onions.
Sprinkle cumin powder, black salt, chaat masala, and red chili powder over the filling.
Add ½ – 1 tsp of cilantro chutney and tamarind chutney to each golgappa.
Pour whisked yogurt generously over each filled golgappa.
Sprinkle more spices on top for extra flavor.
Garnish with sev and fresh cilantro.

Step 3: Serve Immediately

Dahi Puri should be served immediately, or else the golgappas will turn soggy.

Variations & Extra Fillings

Black Chickpeas (Kala Chana): Soak overnight and boil for extra protein.
Boiled Chickpeas (Chole): Adds a hearty texture.
Moong Sprouts: A healthier, fiber-rich alternative.
Spicy Garlic Chutney: Adds an extra punch of heat.

Make-Ahead & Shortcuts

Prepare chutneys in advance: Both cilantro and tamarind chutneys can be refrigerated for 1-2 weeks or frozen for longer use.
Boil potatoes beforehand: Store them in the refrigerator for quick preparation.
Use store-bought chutneys: If short on time, get ready-made chutneys from Indian grocery stores.
Buy pre-made golgappas: Instead of making them at home, buy ready-to-eat pani puris for convenience.

Pro Tips for the Best Dahi Puri

Serve immediately: Dahi Puri gets soggy quickly, so eat it fresh.
Use chilled yogurt: It enhances the flavor and balances the spices.
Adjust chutneys as per taste: Add more tamarind chutney for sweetness and more green chutney for spiciness.
Prefer nylon sev: It adds the perfect crunch, but regular sev works too.
Use the right-sized golgappas: If they’re smaller, adjust the amount of chutney and fillings accordingly.

Dahi Puri is an easy, flavorful, and satisfying Indian street food that’s perfect for snacking, parties, or special occasions. Its crispy, tangy, sweet, and spicy flavors make it an irresistible chaat that you’ll want to make again and again. Try this recipe today and enjoy the explosion of flavors in every bite!

DISCLAIMER
We have taken all measures to ensure that the information provided in this article and on our social media platform is credible, verified and sourced from other Big media Houses. For any feedback or complaint, reach out to us at [email protected]