Dahi Puri
Crispy hollow puris filled with spiced potatoes, chickpeas, and topped with sweet yogurt and tangy tamarind chutney. A beloved Indian street food that's bursting with flavor and texture.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1.5 cups all-purpose flour
- ¼ cup semolina
- ½ tsp salt
- 1 cup vegetable oil for frying
- ½ cup warm water
- 2 cups boiled potatoes, finely diced
- 1 cup cooked chickpeas
- 1 tsp cumin powder
- 1 tsp chaat masala
- ½ tsp red chili powder
- 1 pinch salt to taste
- 1 cup plain yogurt
- ½ cup tamarind chutney
- ¼ cup green chutney
- ½ cup pomegranate seeds
- 2 tbsp fresh cilantro, chopped
- ¼ cup boondi (fried chickpea pearls)
Instructions
- 1
Mix flour, semolina, and salt in a bowl. Add warm water gradually and knead into a stiff dough. Let rest for 20 minutes.
- 2
Divide dough into 16 equal portions and roll into smooth balls.
- 3
Heat oil in a deep skillet to 350°F (175°C). Roll out a dough ball into a thin 3-inch circle.
- 4
Carefully place the circle in hot oil. It will sink, then float. Gently press the top with the back of a spoon to help it puff into a hollow ball.
- 5
Fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
- 6
Mix diced potatoes and chickpeas in a bowl. Add cumin powder, chaat masala, chili powder, and salt. Toss gently to combine.
- 7
Using a small spoon, carefully make a hole in the top of each puri. Gently fill with 2 tablespoons of the potato-chickpea mixture.
- 8
Top each puri with 2 tablespoons yogurt, 1 tablespoon tamarind chutney, and a drizzle of green chutney.
- 9
Garnish with pomegranate seeds, cilantro, and boondi. Serve immediately while puris are crispy.
Tools you’ll need
- mixing bowl
- deep skillet or kadai
- thermometer
- slotted spoon
- paper towels
- rolling pin
- small spoon for filling
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