Name: Dahi Puri (Mumbai Street Style Chaat)
Total time: 10 min
Ingredients: 14 Puris (or Golgappe, you can use store-bought or homemade ); 1 Potato (medium-sized, boiled, peeled, and crumbled/mashed); 1/3 cup Boiled kala chana (or steamed sprouts ); 1/4 cup Red Onion (finely chopped); 1 cup Yogurt (curd) (whisked, mixed with 1 teaspoon sugar + 1/4 teaspoon salt, and chilled); 1/4 cup Mint Cilantro Chutney; 1/3 cup Tamarind Chutney; 1/3 cup Nylon sev; 2 tablespoon Cilantro leaves (finely chopped); 2 tablespoon Pomegranate seeds (optional); 1/2 teaspoon Chaat Masala; 1/2 teaspoon Roasted Cumin Powder; 1/2 teaspoon Black salt (Kala namak) (add to taste); 1/2 teaspoon Kashmiri red chili powder (optional)

Dahi Puri is a beloved Indian street food known for its delicious combination of sweet, spicy, tangy, and creamy flavors. Crispy puris, tangy chutneys, cool yogurt, and tasty toppings come together to create a snack that everyone loves. Just one bite, and you’ll be addicted!

Ready to serve dahi puri on a white plate

If there is one chaat I make most frequently, it is Dahi Puri. It is super easy to put together with just a few basic ingredients. It is a flavor explosion with the sweet, spicy, and tangy flavors in every bite. It is a perfect crowd-pleaser for gatherings.

Similar to sev puri, dahi puri has a crispy base of puris topped with chutneys and yogurt (curd). While sev puri has more of a crunch, dahi puri has a chilled, cooling crunch due to the yogurt. Another version of this chaat is dahi papdi chaat, which also features a yogurt topping, and dahi bhalla chaat, which includes spicy and soft lentil fritters topped with yogurt and chutneys.

What is Dahi Puri?
What chutneys are needed for making this Dahi Puri?
Ingredients
Hack for Instant Dahi Puri
How to make Dahi Puri Chaat at home?
Tips to make the Best Dahi Puri
Variations
Storage and Serving Suggestions
More Delicious Chaat Recipes!

What is Dahi Puri?

Dahi Puri, also known as Dahi Batata Puri, Dahi Sev Puri, or Dahi Phuchka, is a popular chaat from the streets of Mumbai. It is a perfect balance of all tastes in one simple dish. You will experience the tanginess, sweetness, and spice of the chutneys, complemented by the cooling yogurt, and finished off with a crunch from the thin gram flour sev.

This delightful chaat is made with small crispy puris filled with boiled and mashed potatoes, chopped onions, tomatoes, a mixture of tangy and sweet chutneys, yogurt, and some ground spices. It is then garnished with thin sev, coriander leaves, and pomegranate seeds. The combination of crispy puris, cooling yogurt, and flavorful chutneys makes dahi puri a delicious and refreshing snack.

I usually have tamarind sweet chutney and cilantro chutney ready in the refrigerator, so making an authentic chaat becomes easy.

Dahi batata puri on a white plate topped with pomegranate seeds

What chutneys are needed for making this Dahi Puri?

Usually, three types of chutney are used in any chaat dish to bring that authentic taste. They bring all the flavors of sweet, tangy, and spicy together in one bite.

Green Mint Cilantro Chutney – It is a chutney prepared with fresh mint leaves, coriander, lemon juice, and salt.

Sweet Tamarind Chutney – This chutney combines the sweet and tangy flavors. The sweetness of dates and tanginess of the tamarind, along with jaggery, make it a must-addition to dahi puri.

I prepare these chutneys beforehand over the weekend as part of my usual meal prep. The recipes for each are in the link above.

Also, buy the puri’s and fine sev from the Indian grocery store. Then assembling the dahi puri is very quick and easy.

Ingredients

Puris: Small, crispy puris are the base of dahi puri. These can be found in Indian grocery stores or made at home.

Fresh Ingredients: Diced boiled potatoes, finely chopped red onions, and cilantro to add freshness and crunch to your dahi puri. I also like to add boiled kala chana for nutrition and taste, but it is optional.

Yogurt (Curd): Thick chilled yogurt forms the creamy base of dahi puri. I like to add a teaspoon of sugar to sweeten it lightly, but this is optional.

Chutneys: Prepare green chutney made with cilantro, mint, and green chilies for a spicy kick. Sweet tamarind date chutney adds a slightly sweet and tangy taste.

Spices: Roasted cumin powder, black salt, red chili powder, and chaat masala are sprinkled over dahi puri to boost its flavor and tanginess.

Sev: These crispy gram flour noodles, known as nylon sev, provide a delightful texture. Thin sev is preferred, but any variety works well.

Pomegranate Seeds: These add a burst of sweetness and a pop of color to the chaat.

Hack for Instant Dahi Puri

This is a hack that I use most frequently when I want to make dahi puri, but have not prepared the ingredients.

I always keep chutneys ready in the refrigerator, but I don’t always have boiled potatoes and chickpeas ready. At such times, I soak some boondi (crispy chickpea flour balls) for 10 minutes and lightly squeeze the excess water. Then, use the boondi as a filling for the dahi puri.

My family and friends love this easy variation, and you don’t have to worry about having all the ingredients ready.

How to make Dahi Puri Chaat at home?

Making dahi batata puri is easy once you have all the ingredients ready. You don’t want to start making the chaat and have to stop in between for ingredients, as that can make the chaat soggy, and you will miss the crunch.

Pre-Preparation

Make the chutneys a day before and store them in the refrigerator.
Boil the potatoes and kala chana. Let them cool, then peel and mash them. I usually mash the potatoes with my fingers. If you prefer, you can add a pinch of salt and mild chili powder to the mashed potatoes.
Chop onions and cilantro. You can also add some green chili for a spicy zing. (Note: Cilantro is typically called coriander in India)
Make sure the yogurt is whisked and chilled. Optionally, add a teaspoon of sugar to sweeten it lightly while whisking.
Have the pomegranate seeds ready if you’re using them.

Assembling the Dahi Puri

Place 7 puri’s on a plate.
Take boiled potatoes and place a little of them on each puri.
Then, top with the chopped onions and kala chana. Sprinkle some chaat masala.

Add onions and spices to puri for dahi puri recipe

Then come the chutneys. Add a little mint cilantro chutney to each puri.
Add the tamarind chutney generously for that tangy taste.

Next comes the yogurt; add it to each puri.
Then sprinkle some roasted cumin powder, chaat masala powder, red chili powder (optional), and kala namak over the top.
Add the nylon sev generously on top of each puri.
Spread a little yogurt and tamarind chutney all over the plate. Top with pomegranate seeds for that pop of color.

Closeup shot of dahi puri on a white plate

Garnish the dahi puri chaat with cilantro.
Serve immediately and then prep the next plate.

Dahi puri on a white plate topped with pomegranate seeds and cilantro.

Tips to make the Best Dahi Puri

Homemade chutneys are the best way to enjoy authentic chaat recipes at home. They have a fresh taste and also bring all the ingredients together.
You can prepare the chutneys in advance and store them in the refrigerator for later use.
For best results, use thick, plain yogurt that isn’t too sour. Keep the yogurt chilled before using. You can also add a little sugar to the yogurt.
Ensure all ingredients are ready before assembling, as the chutneys and yogurt will make the puri soggy.
Have this mouthwatering chaat immediately to enjoy the crunch, tangy, sweet, and spicy flavors exploding in your mouth.
Always use fresh and crispy puris and sev. They can spoil quickly, even before their expiration date. Remember to check them before using them.
This recipe doesn’t have exact measurements. You can adjust the toppings to your taste and preferences.

Variations

Add Fruits: Include diced ripe mangoes, sweet peaches, kiwi, or pineapple for a sweet twist.
Use chickpeas or sprouts: Consider using chickpeas or sprouts as a filling, such as boiled chickpeas or sprouted mung beans.
Vegan option: Substitute dairy yogurt with alternatives such as plant-based yogurt, almond yogurt, or coconut yogurt.

Storage and Serving Suggestions

Assembled dahi puri should be consumed immediately to prevent it from becoming soggy.
Serve dahi puri as an appetizer or snack at parties and gatherings. Offer a variety of toppings such as extra sev, finely chopped onions, tomatoes, or grated carrots for guests to customize their chaat to their liking.