Recipe of Dahi Puri
Quite rare that the foodie in us wouldn’t want to eat away some unhealthy street food. Often
we try preparing these chaat items at home, but somehow it never tastes like the ones made
by the chaat wala dada. Remember, the key to an awesome chaat is the strong flavours of the
chutney that you would add on to it. Here is my version of the non-ragda Dahi Puri. It might not
taste like the chaat you’re fond of; but it surely would leave you to want for more!
2. Nylon sev
3. Boiled potatoes
4. Finely chopped onions
5. Finely chopped coriander
7. Dahi (curd)
8. Boiled moong (optional)
9. Chilly powder
10. Paani puri masala/ chaat masala
11. Finely chopped tomatoes for garnish (optional)
12. Farsaan for garnish
For the tamarind chutney:
3. Red chilly powder
In a vessel, add tamarind, jaggery, half a teaspoon of red chilly powder, water and salt to taste.
Boil till you get a thick sauce consistency on slow flame. Remove in a bowl and keep aside for
For the Pudina chutney:
1. Mint Leaves
2. Green chillies
5. Lime juice (optional)
Grind all the above ingredients into a paste. Keep aside.
Method for Dahi Puri:
1. Mash the boiled potatoes with little salt, red chilly powder, fresh corriander and paani puri
2. Soak boondi in some water till it becomes soft and fluffy. Drain away the excess water.
3. In a plate arrange puris and fill them with the mashed potatoes mixture, soaked boondi
and boiled moong.
4. Now add a little bit of finely chopped onions into it.
5. Add the tamarind chutney and the pudina chutney as per your taste.
6. Top this with chilled dahi and sprinkle some nylon sev.
7. Garnish with chopped coriander, tomatoes, onions and a little farsan.
8. Dahi Puri is ready to eat.