Dahi Puri, also known as dahi batata puri or dahi sev batata puri is another version of the popular pani puri or golgappa. Both are similar, except in dahi puri, dahi (yogurt) is added after filling the puri with ragda-potato mixture, and the three chaat chutney’s. The puri is then topped with sev (thin strands of deep-fried, spiced gram flour), and hence the name dahi sev batata puri. Batata is potatoes in Marathi. This chaat is more of Maharashtrian street food, but I’m sure people all over the country love it as much. I actually intended sharing pani puri today, had the whole draft ready, and then I just couldn’t find the pictures, Sighh! That is such a nightmare for any blogger. Like 3-4 hour’s of work lost! 🙁 But don’t worry, I know I promised that I would be sharing pani puri in my coming post, and I’ll do so the next time I make some pani puri again. Thankfully, I had these dahi poori images and decided on sharing that instead. It’s no secret here about my love for chaat. Five years ago, I wouldn’t have imagined making chaat at home. It was a no-brainer, hopping over to your favorite street joint and enjoying some yummy chaat. But the absence of that luxury here taught me to make my own chaat at home, which we now enjoy without having second thoughts!
INGREDIENTS FOR DAHI PURI CHAAT
To make dahi aloo puri, you will need,
Golgappa puri 3 chaat chutney’s {mint-coriander, date-tamarind, and red chilli garlic chutney’s} Filling or stuffing {ragda/mashed potatoes (batata)/sprouts} Nylon sev Finely chopped onions (optional) Spices to add more zing i.e red chilli, black salt, chaat masala, and roasted cumin powder.
That’s about it! It may look like a long list and a chore to do. But believe me, with a little prep work, it is easy to put this together. You may use store-bought fried puri’s or make them at home. Also, try and prepare the chutney’s a day ahead, especially the sweet chutney since that is the only time consuming one. The dried red chillies need to be soaked for the red chutney. Plan these things a day in advance so you have minimal prep work to make dahi batata sev puri.
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STEP BY STEP INSTRUCTIONS TO MAKE DAHI BATATA PURI | DAHI POORI
FOR THE RAGDA
1.Wash and soak the dried peas overnight in sufficient water.
2.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
1.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.
2.Next, add some mashed potatoes and chopped onions. Drizzle about a teaspoon each of red, green and sweet chutney’s.
3.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.
4.Sprinkle nylon sev, garnish with some cilantro/coriander leaves, and some pomegranate arils. Gobble it up immediately or else it will get soggy!
NOTE
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.
HOW TO MAKE DAHI PURI | DAHI GOLGAPPA?
I hope you enjoyed this easy dahi batata puri recipe! I would love to hear from you if you try this recipe. Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
