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Dahi Puri Recipe

Name: AMAYA Real Indian Foods Dahi Puri Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 30 pieces store-bought puris (hollow crisp shells) or mini golgappa/pani puri shells; 2 pieces medium russet or Yukon gold potatoes, peeled; 1 cups canned chickpeas (garbanzo beans), drained and rinsed; 1 tsp kosher salt; 2 cups plain whole-milk yogurt (or Greek yogurt for thicker consistency); 1 tsp sugar; 1 tsp salt; 2 tbs milk (to thin, optional); 1 cups tamarind chutney (imli sweet chutney); 1 cups green cilantro-mint chutney; 1 tsp roasted cumin powder; 1 tsp red chili powder (or Kashmiri chili powder); 1 tsp chaat masala; 1 cups sev (crispy gram flour noodles) or crushed papdi for garnish; 2 tbs finely chopped cilantro (for garnish); 2 tbs finely chopped raw onion (optional, very fine); 0.25 cups pomegranate arils (optional, for brightness); 0.5 tsp black salt (kala namak) or additional table salt; 0.5 tsp freshly roasted and ground cumin (or more roasted cumin powder); 2 pieces lemon wedges (optional)

Inspired by AMAYA Real Indian Food

Time35m

Serves4

Crispy hollow puris filled with chutneys, mashed potatoes and chickpeas.

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Ingredients

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Puris & base

30 pieces store-bought puris (hollow crisp shells) or mini golgappa/pani puri shells

2 pieces medium russet or Yukon gold potatoes, peeled

1 cups canned chickpeas (garbanzo beans), drained and rinsed

1 tsp kosher salt

Dahi (yogurt) mixture

2 cups plain whole-milk yogurt (or Greek yogurt for thicker consistency)

1 tsp sugar

1 tsp Celtic sea salt

2 tbs milk (to thin, optional)

Chutneys & toppings

1 cups tamarind chutney (imli sweet chutney)

1 cups green cilantro-mint chutney

1 tsp roasted cumin powder

1 tsp red chili powder (or Kashmiri chili powder)

1 tsp chaat masala

1 cups sev (crispy gram flour noodles) or crushed papdi for garnish

2 tbs finely chopped cilantro (for garnish)

2 tbs finely chopped raw onion (optional, very fine)

1/4 cups pomegranate arils (optional, for brightness)

Finishing & seasoning

1/2 tsp black salt (kala namak) or additional table salt

1/2 tsp freshly roasted and ground cumin (or more roasted cumin powder)

2 pieces lemon wedges (optional)

Method

Puris & base

Prepare potatoes and chickpeas

Place peeled potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer 15–20 minutes until very tender. Drain and mash lightly with a fork until smooth but still slightly textured. Meanwhile, warm the drained chickpeas by boiling 5 minutes in salted water or microwaving 1–2 minutes; drain. Gently coarsely mash about half of the chickpeas and leave half whole so the filling has both creaminess and bite.

Season the filling

In a bowl combine the mashed potatoes and mashed/whole chickpeas. Add 1/2 tsp kosher salt (adjust to taste) and 1/4 tsp roasted cumin powder. Mix well. Taste and adjust seasoning; the mixture should be mildly seasoned because chutneys add sweetness and tang.

Dahi (yogurt) mixture

Whisk yogurt

Place the yogurt in a mixing bowl. Add 1 tsp sugar and 1 tsp salt. Whisk vigorously until completely smooth and slightly frothy. If yogurt is very thick, thin with up to 2 tablespoons milk to reach a pourable but still creamy consistency that will coat puris without making them soggy instantly.

Chill

Cover the bowl and refrigerate until ready to assemble so it stays cool and fresh while you fill puris.

Chutneys & toppings

Prepare chutneys (if using store-bought skip to assembly)

If making from scratch: warm tamarind chutney slightly so it pours easily. For green chutney, blend fresh cilantro, mint, green chilies, lemon juice, salt and a little water to a smooth paste. Taste and adjust for brightness and heat. Keep both chutneys at room temperature; they should be pourable.

Prepare garnishes

If using raw onion, finely chop and soak briefly in cold water to remove sharpness, then drain. Have sev, roasted cumin powder, chili powder, chaat masala, chopped cilantro and pomegranate arils ready in small bowls for quick assembly.

Assembly

Crack open puris

Work in batches of 6–10 puris so they remain crisp. Hold a puri and gently tap or break a small hole on top (or use the back of a teaspoon) to make an opening large enough to fill but keep shell intact.

Fill with potato-chickpea mixture

Using a small spoon, add about 1 to 1.5 teaspoons of the potato-chickpea filling into each puri. Do not overfill — the puri should remain light and crisp for a moment after adding yogurt.

Add chutneys

Over each filled puri drizzle about 1/2 teaspoon tamarind chutney and 1/2 teaspoon green chutney (adjust to taste). The sweet-tangy and herbaceous chutneys provide the main flavor contrast.

Top with dahi

Spoon or pour chilled whisked yogurt over each puri so it is generously coated but not flooded — about 1 to 1.5 teaspoons per puri. If serving a plate of multiple puris, you can pour the yogurt to coat all at once, then spoon onto each shell, but assemble quickly to keep puris crisp as long as possible.

Finish with seasonings & garnishes

Sprinkle each puri with a pinch of roasted cumin powder, a light dusting of chili powder, and a small pinch of chaat masala. Add a few sev strands on top, a few pomegranate arils if using, and a tiny sprinkle of finely chopped cilantro and optional drained raw onion. If desired, dust lightly with black salt for that sulfurous note.

Serve immediately

Arrange puris on a serving plate and serve right away — dahi puri is best enjoyed immediately after assembly while puris retain some crunch. Provide extra chutneys, sev and lemon wedges at the table for guests to adjust flavors.