Name: Dahi Puri Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Instant pot Split Pea Soup
Ingredients: 6-8 Homemade Puri (Golgappa or Puchkas) or store bought; 1 big Potato (steamed and cubed) for stuffing; 1/4 cup Stuffing: Steamed Kala Chana(black chickpeas) or Sprouted Mung Beans or Cooked Chickpeas , Soaked Boondi; 1 cup Yogurt (whisked with a pinch of black salt and powdered sugar ); 1/4 cup Sev (fine variety); 2 tbsp Green Cilantro Mint Chutney; 2 tbsp Sweet Tamarind Chutney; 1 tbsp Black Salt Kala Namak; 1 tsp Roasted Ground cumin powder; 2 tsp chaat masala; 1/4 cup Fresh cilantro (chopped); 10 beetroot slivers; 1/4 cup pomegranate arils (optional for a burst of color); 1/2 cup Soaked Boondi

Description

If you love Indian street food, then our Dahi Puri recipe is a must try. Today we share how to make the perfect street style Dahi Sev Puri with some useful tips and tricks for texture, flavor, and perfect prep. Get ready to impress your loved ones with this tantalizing snack.

Ingredients

Units Scale

6-8 Homemade Puri (Golgappa or Puchkas) or store bought
1 big Potato (steamed and cubed) for stuffing
1/4 cup Stuffing: Steamed Kala Chana(black chickpeas) or Sprouted Mung Beans or Cooked Chickpeas , Soaked Boondi
1 cup Yogurt (whisked with a pinch of black salt and powdered sugar )
1/4 cup Sev (fine variety)
2 tbsp Green Cilantro Mint Chutney
2 tbsp Sweet Tamarind Chutney
1 tbsp Black Salt Kala Namak
1 tsp Roasted Ground cumin powder
2 tsp chaat masala
1/4 cup Fresh cilantro (chopped)
10 beetroot slivers
1/4 cup pomegranate arils (optional for a burst of color)
1/2 cup Soaked Boondi

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Instructions

Step-by-Step Instructions for Dahi Batata Puri

Soak the Boondi : in water
Prep the Potato : Boil, peel and cube the potato into tiny tidbits. Season them with 1 -2 tsp black salt, 1/2 of the roasted ground cumin and chopped cilantro. Mix the ingredients well and keep aside.
Prep the Yogurt : Next in a bowl add the yogurt and flavor it with powdered sugar and remaining half of roasted ground cumin powder. Whisk the yogurt and keep aside.
Crafting the Crisp Puri Base : Gently tap the center of each puri to make a small hole on one side. Be careful not to break them! Arrange them on a big tray or plate making sure there is enough room to stuff them all the tasty fillings.
Stuffing the Dahi Batata Puri : Take a puri and pop some potato tidbits into the hole. They're the "batata" in Dahi Batata Puri!
Dress the Puris : Next, sprinkle some chaat masala. Using a spoon, add the sweet and green chutney into the puris, followed by either sprouted mung, boiled chickpeas, or kala chana.
Sprinkle a couple tablespoons of soaked boondi on the plate.
Spoon in a dollop of the whisked, seasoned yogurt. Oh, it’s gonna be creamy! Drizzle those colorful chutneys over the yogurt. Don't hold back; go for both cilantro mint and tamarind!
Garnish : Sprinkle the Sev followed by chopped cilantro and crown each puri with pomegranate arils and beetroot slivers

Prep Time: 10 minutes
Additional Time: 0 hours
Cook Time: 10 minutes
Cuisine: Instant pot Split Pea Soup