Delhi Dahi Puri Chaat
Love Indian street food? Try this Dahi Puri Chaat recipe. Crisp puri shells get stuffed with potatoes, chickpeas, a creamy yogurt topping, and tangy chutneys. It's a quick, easy, and vegetarian snack perfect for any get-together.
Ingredients
- 24 puri shells
- 2 medium potatoes
- 1 cup cooked chickpeas
- 2 cups plain yogurt
- 0.5 teaspoon salt (for yogurt)
- 0.25 teaspoon black salt (for yogurt)
- 2 tablespoons green chutney
- 4 tablespoons sweet tamarind chutney
- 2 tablespoons red chili garlic chutney
- 0.5 medium red onion
- 0.5 cup sev
- 0.25 cup pomegranate seeds
- 2 tablespoons fresh cilantro leaves
- 1 teaspoon chaat masala
- 0.5 teaspoon roasted cumin powder
- 0.5 teaspoon red chili powder
Instructions
- Wash 2 medium potatoes thoroughly. In a medium pot, add the washed potatoes and cover with water. Boil the potatoes until they are tender when pierced with a knife, approximately 15-20 minutes. Once cooked, drain the water, let the potatoes cool, then peel and mash them lightly. Set aside.
- Drain 1 cup cooked chickpeas if they are canned. If using dried chickpeas, soak them overnight and then boil until tender. Combine the mashed potatoes and cooked chickpeas in a bowl, mixing them gently. Set aside.
- In a separate bowl, add 2 cups plain yogurt. Add 0.5 teaspoon salt and 0.25 teaspoon black salt to the yogurt. Mix well until smooth. Taste and adjust seasoning if needed. Set aside.
- Peel and finely chop 0.5 medium red onion. Wash and finely chop 2 tablespoons fresh cilantro leaves. Set these aside for garnishing.
- To assemble the Dahi Puri, take 24 puri shells. Gently tap a small hole in the center of each puri using your thumb or a spoon to create space for fillings.
- Arrange the prepared puri shells on a serving plate. Spoon a small amount of the potato and chickpea mixture into each puri shell.
- Pour a generous tablespoon of the prepared plain yogurt over the filling in each puri.
- Drizzle 0.5 teaspoon of green chutney, 1 teaspoon of sweet tamarind chutney, and 0.5 teaspoon of red chili garlic chutney over the yogurt in each puri, according to your preference for spice and sweetness.
- Sprinkle the chopped red onion equally over all the puri. Top each puri with a small amount of 0.5 cup sev and 0.25 cup pomegranate seeds.
- Finally, sprinkle 1 teaspoon chaat masala, 0.5 teaspoon roasted cumin powder, and 0.5 teaspoon red chili powder evenly over all the assembled dahi puri. Garnish generously with the chopped fresh cilantro leaves and serve immediately.