Tuesday, 29 November 2016

Dahi Puri Recipe.

Posted by Veena Karanth at 22:13:00
Chaats are the most desired eateries loved by all the age groups and if you happen to be on the Indian streets during evenings or late night, the roads are simply flooded with chaat vendors selling varieties of chaats and junk food. I have already posted some chaat recipes like paani puri, masala puri, paapdi chaat, palak paapdi chaat and so on. Today I am publishing the Dahi Puri Recipe, another lip smacking chaat. Here, for the dahi puri, we prepare small crispy puris and fill it with chilled curds along with spicy masalas. You have to prepare green chutney and sweet chutney for this recipe which I have already published it in my blog.


How To Prepare Dahi Puri / Dahi Poori .

The time taken to prepare dahi puri chaat is around 30 minutes and the quantity mentioned here is enough for 2 persons.

Ingredients For Dahi Puri Recipe.

  • Small Puris - 10.
  • Curds ( yoghurt ) - 1 cup.
  • Boiled potatoes - 1
  • Chaat masala - 1 tsp.
  • Red chilli Powder - 1 / 2 tsp.
  • Roasted Jeera powder - 1 tsp.
  • Salt - as required.
  • Black salt - a pinch.
  • Sugar - 3 tbsp.

Method To Make Dahi Puri.

  • Boil potatoes, peel the skin and mash it well in a bowl.
  • Add salt, 1 / 2 tsp of green chutney and chat masala to the mashed potatoes and mix it well.
  • Take another bowl and add curds in to it.
  • Add salt and sugar into it.
  • Whisk it well.
  • Assemble the puris in a plate.
  • Crack the puris in the centre to make a hole in it. 
  • Fill the puris with 1 / 2 tsp of  boiled potatoes.
  • Now fill the puris with 1 / 2 tsp of green chutney and 1 / 2 tsp of sweet chutney.
  • Now pour the curds inside all the puris.
  • Sprinkle chaat masala, roasted jeera powder, red chilli powder and black salt all over the curds.


Your spicy and chilled dahi puri is ready to be served!!!

KitchenMasti Points.

  1. Be cautious while adding salt. Since you are adding salt to potatoes, curds and green chutney, see to it that salt is not in excess.
  2. You can add sev at the end while serving the chaat but I prefer to have dahi puri without sev,
  3. Curds should be chilled, only then you can relish the taste of authentic dahi puri.
  4. You have to eat this chaat instantly, or else the pooris doused in curds will turn soggy and the taste of the dahi puis may be ruined.
  5. It is less cumbersome to prepare dahi puris by buying the puris from the shops rather than prepare it all by yourself at home.

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