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Dahi Puri | Dahi Sev Batata Puri Recipe

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4.3 from 89 reviews

Dahi Puri, also known as Dahi Sev Batata Puri, is a popular Indian street food snack featuring crispy puris filled with a delightful mix of boiled potatoes, kala chana, onions, tomatoes, and crunchy sev, all topped with sweetened yogurt and tangy chutneys. This quick and refreshing appetizer bursts with a combination of sweet, spicy, and tangy flavors, garnished with fresh cilantro and pomegranate seeds for a perfect balance of texture and taste.

  • Total Time: 10 minutes
  • Yield: 2 servings

Ingredients

Base Ingredients

  • 12 Puri (available in Indian grocery stores)
  • 1 small russet potato (boiled, peeled, and diced small)
  • ¼ cup boiled Kala chana

Fresh Vegetables and Toppings

  • ¼ cup red onion (finely diced)
  • ¼ cup tomato (finely diced)
  • 2 tablespoons cilantro (chopped)
  • 2 tablespoons pomegranate seeds
  • ¼ cup sev
  • additional sev for garnish

Dressing and Spices

  • ½ cup yogurt
  • 2 teaspoons sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons green chutney
  • 2 tablespoons tamarind chutney
  • ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chaat masala

Instructions

  1. Prepare the Puri: Make a small hole on one side of each puri by lightly tapping the center with your finger or a spoon. Arrange all the puris neatly on a serving platter to prepare for filling.
  2. Add the Filling: Place two to three small cubes of the boiled and diced potato into each puri. Add a spoonful of boiled kala chana, followed by finely diced onions and tomatoes to each puri, ensuring a balanced mix of flavors and textures.
  3. Include the Sev: Sprinkle some sev inside each puri to add a crunchy texture that complements the soft fillings.
  4. Drizzle Yogurt and Chutneys: In a bowl, whisk the yogurt with sugar and kosher salt until smooth. Drizzle this sweetened yogurt generously inside each puri. Follow by adding a drizzle of green chutney and tamarind chutney to introduce tangy and spicy notes.
  5. Sprinkle Spices: Evenly sprinkle Kashmiri red chili powder, ground cumin, and chaat masala over each puri to enhance the overall flavor profile with warmth and zest.
  6. Garnish: Finish by garnishing the puris with fresh chopped cilantro, pomegranate seeds for a pop of color and tartness, and any remaining sev for an extra crunch. Serve immediately for best texture and taste.

Notes

  • Use fresh, crisp puris to maintain crunchiness as the yogurt can make them soggy if left too long.
  • Boiling and dicing the potato ahead of time speeds up preparation.
  • Adjust the amount of chutneys and spices to suit your taste, especially for heat level.
  • Serve immediately after assembling to enjoy the contrast of textures.
  • Kala chana can be substituted with boiled chickpeas if unavailable.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/dahi-puri-dahi-sev-batata-puri-recipe/