Dahi Puri Recipe (Mumbai Street Style Dahi Sev Batata Puri)

Make authentic Mumbai-style Dahi Puri at home in 20 minutes. Crispy puris filled with spiced potatoes, spiced yogurt, delicious chutneys and sev. Sharing tips to keep them crunchy.

My Dahi Puri Story

Growing up in Mumbai, one of my favorite street foods to enjoy was Dahi Puri. Crunch, spice, sweet, and tangy all in one bite, it's like a party in your mouth. It's nearly impossible to find good dahi puri in restaurants here in the US so I just started making my own.

I like a good loaded dahi puri, so in the initial years my puris would loose the crunch and get soggy. Over the years and after several attempts I have mastered the art of not letting the puris go soggy. So keep reading, and I'll show you how to whip up this delicious treat in no time. I often enjoy it as a snack, sometimes on busy weekdays, that's our quick meal and when I am hosting a crowd this is a super easy party appetizer to make, that everyone loves.

Ingredients to make Dahi Puri

• Homemade Puri (Golgappa or Puchkas) or store bought
• Stuffing : Mumbai Dahi Puri is more potato heavy. So I steam Potatoes in the Instant Pot, if I know I will be making this. Delhi Dahi Puri is more matar (white chickpeas) heavy. You will also need, Kala Chana(black chickpeas) or Sprouted Mung Beans, or Cooked Chickpeas for a wholesome filling. Then there is also a soaked Boondi version.
• Yogurt, make your own in the Instant Pot or use store bought. Tou will need to spice it up with black salt and powdered sugar and whick it to a smooth thick pouring consistency.
• Sev (fine variety)
• Chutneys, I usually have have our Green Cilantro Mint Chutney & Sweet Tamarind Chutney in my refrigerator.
• Spices: Roasted & ground cumin powder & chaat masala
• Garnish: Fresh cilantro (chopped) and, beetroot slivers and / or pomegranate arils (optional for a burst of color)

How to make Crispy Crunchy Dahi Puri

• Prep tip: Steam potatoes and boil chickpeas if not using canned and make chutneys a day ahead. Assemble only right before serving.
• Season the potato. Toss cubed or mashed potato with black salt, roasted cumin, and cilantro. Set aside.
• Prep the yogurt. Whisk yogurt with a pinch of black salt and powdered sugar until smooth.
• Check the puris. Discard any with holes as they'll leak. If you think my store bought puris are stale just arrange the puris in a microwave them for 45 seconds. Gently tap the top of each puri to make a small opening.
• Fill. Add a few cubes of potato, some kala chana, or sprouted moong if you are using and a small amount of boondi into each puri.
• Top. Spoon yogurt into each puri. Add a drizzle of green chutney and tamarind chutney to taste.
• Garnish and serve immediately. Sprinkle sev and a pinch of chaat masala and red chili powder, some beetroot shreds or pomegranate arils.

Common Mistakes to Avoid and How to Fix them

Common Mistake	Result	How to fix it
Adding yogurt too early	Puris turn soggy before serving	I always assemble and add yogurt just before serving
Using thin/runny yogurt	Yogurt drips out and soaks the shell fast	I whisk thick yogurt by add minimal water
Adding sev too early	Sev loses all crunch and becomes chewy	Sprinkle sev as the absolute last step, right before eating
Using warm freshly boiled potatoes	Steam softens the shell from the inside	I always cool potatoes completely before filling
Stale store bought puris	Will soften quickly	I crisp them in the microwave for 45 seconds once before assembling

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