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Dahi Puri Recipe

Name: NEW AMAYA REAL INDIAN FOODs Dahi Puri Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 24 pieces store-bought or homemade puris (small, golgappa/pani puri size); 2 pieces boiled potatoes, medium; 1 cups boiled chickpeas (garbanzo beans); 0.5 cups fine sev (crispy gram flour noodles); 0.25 cups fresh cilantro (coriander), chopped; 0.5 cups fresh pomegranate arils (optional); 3 tbs tamarind paste; 0.5 cups water; 2 tbs jaggery or brown sugar; 0.5 tsp ground cumin; 0.25 tsp red chili powder; 0.25 tsp salt; 1 cups fresh cilantro (coriander) leaves; 0.5 cups fresh mint leaves; 1 pieces green chili, adjust; 1 tbs fresh lemon juice; 0.25 tsp roasted cumin powder; 0.25 tsp salt; 2 tbs water (to blend); 1 cups plain yogurt (whole or low-fat), whisked until smooth; 0.5 tsp sugar; 0.125 tsp salt; 0.25 tsp black salt (kala namak) or regular; 0.25 tsp roasted cumin powder; 0.5 tsp chaat masala; 0.25 tsp red chili powder (or cayenne); 0.25 cups sev for garnish

Inspired by NEW 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

24 pieces store-bought or homemade puris (small, golgappa/pani puri size)

2 pieces boiled potatoes, medium

1 cups boiled chickpeas (garbanzo beans)

1/2 cups fine sev (crispy gram flour noodles)

1/4 cups fresh cilantro (coriander), chopped

1/2 cups fresh pomegranate arils (optional)

Tamarind chutney (imli)

3 tbs tamarind paste

1/2 cups water

2 tbs jaggery or brown sugar

1/2 tsp Ground cumin

1/4 tsp red chili powder

1/4 tsp Celtic sea salt

Green chutney (coriander-mint)

1 cups fresh cilantro (coriander) leaves

1/2 cups fresh mint leaves

1 pieces green chili, adjust

1 tbs fresh lemon juice

1/4 tsp roasted cumin powder

1/4 tsp Celtic sea salt

2 tbs water (to blend)

Yogurt & seasonings

1 cups plain yogurt (whole or low-fat), whisked until smooth

1/2 tsp sugar

1/8 tsp Celtic sea salt

1/4 tsp black salt (kala namak) or regular

1/4 tsp roasted cumin powder

Spices & final garnish

1/2 tsp chaat masala

1/4 tsp red chili powder (or cayenne)

1/4 cups sev for garnish

Method

Puris & base

Prepare potatoes and chickpeas

Peel the boiled potatoes and mash them coarsely in a bowl (not completely smooth). Add the boiled chickpeas (drain if canned); lightly crush about half of them with the back of a spoon so you have a mix of whole and lightly mashed chickpeas. Season with 1/8 tsp salt and 1/8 tsp roasted cumin powder; mix and set aside.

Arrange the puris on a serving platter. If using homemade puris, ensure they are crisp and hollow. Test one puri to confirm it holds fillings without collapsing.

Tamarind chutney (imli)

In a small saucepan, combine 3 tbs tamarind paste and 1/2 cup water. Bring to a gentle simmer, stirring to dissolve the paste. Add 2 tbs jaggery (or brown sugar), 1/2 tsp ground cumin, 1/4 tsp red chili powder and 1/4 tsp salt. Simmer 3–4 minutes until slightly thickened. Taste and adjust sweet-sour balance. Cool to room temperature before using.

Green chutney (coriander-mint)

In a blender, combine 1 cup cilantro, 1/2 cup mint, 1 green chili (remove seeds if you want milder heat), 1 tbs lemon juice, 1/4 tsp roasted cumin powder, 1/4 tsp salt and 2 tbs water. Blend to a smooth paste, adding up to another tablespoon of water if needed. Taste and adjust salt or lemon. Transfer to a bowl.

Yogurt & seasonings

Whisk 1 cup plain yogurt until smooth. Stir in 1/2 tsp sugar, 1/8 tsp salt, 1/4 tsp black salt (kala namak) and 1/4 tsp roasted cumin powder. Chill briefly if desired. The yogurt should be pourable but slightly thick.

Assembly & garnish

Fill each puri: carefully crack the top of a puri with your thumb to make an opening. Add about 1 teaspoon tamarind chutney and 1 teaspoon green chutney into the puri (adjust ratio to taste).

Add about 1 heaping tablespoon of the mashed potato–chickpea mixture into the puri so it sits snugly inside without overflowing.

Spoon or drizzle about 1 to 1.5 teaspoons of the whisked yogurt over the filling in each puri.

Sprinkle a pinch of chaat masala, a very small pinch of red chili powder and a little roasted cumin powder on top of the yogurt for seasoning.

Garnish each puri with a small pinch of sev, some chopped cilantro, and a few pomegranate arils (if using) for freshness and color.

Serve immediately on a flat platter so puris remain crisp. Provide extra chutneys, yogurt and sev on the side for topping as you eat.