This post may contain affiliate links. Please read our disclosure policy.
This Dahi Puri Recipe is a popular Indian Street Food consisting of puris (small crispy semolina puffs) filled with potatoes, onions, black chickpeas, yogurt, chutneys, and spices. This easy dish comes together quickly. It’s crunchy, sweet, spicy, and tangy all in one bite. It’s the perfect snack or appetizer, and always hits the spot.
Indian Street Food has my heart. I have such vivid memories of enjoying it on Sundays. Sundays were when my mom didn’t quite feel like cooking so she’d put together a snack for us such as Papdi Chaat, Golgappa/Pani Puri, Aloo Tikki Chaat, Bhel Puri, or Rava Dhokla.
My entire family would gather together and someone would be in charge of making Masala Chai. Our little snacky chai get-together would turn into a 2-hour session of talking, laughing, and creating memories.
I miss those days. Family hangouts are the best!
What is Dahi Puri?
Dahi Puri is a widely popular Indian Street Food that originated in Mumbai. This type of chaat is sweet, savory, and tangy. Dahi means yogurt and puri is a deep-fried puff made with flour and semolina. The puris can easily be found at your local Indian grocery store.
The puri is filled with spiced potatoes, black beans, spiced yogurt, cilantro & tamarind chutneys, and spices, such as chat masala, kala jeera, red chili powder, and kala namak. It’s mouthwatering, chatpata, and insanely delicious.
When consuming dahi puri, be sure to consume it right away else it will get soggy due to yogurt.
If you’re looking for a fun twist, check out my Mexican Pani Puri recipe.
How is Dahi Puri different from Pani Puri?
Dahi Puri is more yogurt-based, whereas Pani Puri is more water-based. The pani in Pani Puri also known as Golgappa, consists of water, mint, cilantro, green chilies, ginger, and blended spices. This spiced water is added to the puri, spiced potatoes, and black chickpeas.
And of course, I have a recipe for Pani Puri on my blog – do check it out!
Why You’ll Love This Recipe
- Chatpata & Spicy – Dahi Puri is a melody of sweet, spicy, and tangy flavors. It’s very comforting and satisfying.
- Simple Ingredients – This snack is made with simple and basic ingredients such as onions, black chickpeas, yogurt, spices, and cilantro chutney. You can easily find tamarind chutney at your Indian grocery store.
- Versatile & Crowd-Pleaser – You can allow your guests to assemble their puris with a variety of ingredients. Feel free to include ingredients such as garbanzo beans/chickpeas, sprouted moong, tomatoes, cucumber, roasted peanuts, pomegranate seeds, and more. It’s a fun way to get everyone involved.
Ingredients & Substitutions
- Golgappa / Pani Puri / Semolina Puffs – You can find golgappas at your local Indian grocery store.
- Kale Chane / Black Chickpeas – Soak the chickpeas for 8 hours or more. Pressure cook them in the Instant Pot or on the stove, drain the water, and set aside. Substitute – you may also use garbanzo beans (chickpeas).
- Spiced Potatoes – Use Idaho or Russet potatoes. Boil the potatoes and peel once cooled. Cube the potatoes and add spices as mentioned in the recipe card below.
- Spiced Yogurt – Combine yogurt and a little water, then add spices as mentioned in the recipe card below. Yogurt Substitute (Vegan option) – use your favorite nondairy yogurt that works for Indian food.
- Cilantro Chutney – I make my own – here is my cilantro chutney recipe.
- Tamarind Chutney – I use store-bought tamarind date chutney that you can find at your local Indian grocery store. I love the Deep Foods brand.
- Kala Jeera (roasted cumin) – Kala Jeera is essentially cumin that is first dry roasted, cooled, and blended. Generally speaking, it is a key ingredient for chaat and raitas commonly used by Punjabis. You can always substitute regular ground cumin for roasted cumin.
- Kala Namak (black salt) – You can easily find kala namak at your Indian grocery store, if not, regular salt works.
*See the recipe card below for full information on ingredients and quantities.*
How to Make Dahi Puri Recipe
STEP 1 – Soak Black Chickpeas & High Pressure
1. Wash and soak the black chickpeas for 8 hours or overnight. (Image 1)
2. High-pressure the 1/2 cup of black chickpeas in the Instant Pot with 1 1/2 cups of water for 40 minutes. Let the pressure naturally release. Drain and set aside. (Image 2)
STEP 2 – Boil Potatoes, Cube & Add Spices
3. Boil the potatoes in the Instant Pot in 1 cup of water. High pressure for 12 minutes and let the pressure naturally release. Once cooled, peel the potatoes. (Image 3)
4. Cube the potatoes. (Image 4)
5. Add the cubed potatoes to a mixing bowl. (Image 5)
6. Add spices – red chili powder, kala jeera (roasted cumin), chat masala, and black salt (kala namak). (Image 6)
7. Mix well. (Image 7)
8. Add fresh cilantro and mix. Set aside. (Image 8)
STEP 3 – Make Spiced Yogurt
9. Combine yogurt and spices in a mixing cup. You’ll need red chili powder, chat masala, kala jeera, and kala namak. (Image 9)
10. Mix well. Add 2 tablespoons of water for a slight runny texture. (Image 10)
STEP 4 – Assemble Dahi Puri
11. Use your fingers to poke holes in the center of the puri (semolina puff). (Image 11)
12. Fill each puri with some spiced potatoes. (Image 12)
13. Next add boiled kale chane (black chickpeas). (Image 13)
14. Add chopped onions. (Image 14)
15. Fill with a couple of spoonfuls of spiced yogurt. (Image 15)
16. Then add tamarind chutney. (Image 16)
17. Then add cilantro chutney. (Image 17)
18. Sprinkle kala jeera, chat masala, and red chili powder. (Image 18)
19. Top each puri with thin sev. (Image 19)
20. Garnish. Drizzle a little more spiced yogurt, kala jeera, and red chili powder. (Image 20)
21. Top with a little more tamarind and green chutneys. (Image 21)
22. Serve immediately! Enjoy! (Image 22)
Expert Tips
✓ Prepare – Prepare all your ingredients – kale chane, spiced potatoes, spiced yogurt, green chutney, and chopped onions ahead of time. This way you can work quickly and enjoy dahi puri immediately.
✓ Serve Immediately – Serve dahi puri immediately else it will get soggy with all the yogurt and chutneys. They should be crispy when you bite into them.
✓ Chutneys – I prefer making my cilantro chutney, however feel free to use store-bought. For tamarind, I prefer store-bought.
Recipe FAQs
Dahi Puri is also known as Dahi Batata Puri (batata is potato in Maharashtrian) or Dahi Sev Puri (sev is fine, crispy & crunchy gram flour fried noodles).
The ingredients for dahi puri can be made in advance, such as prepping the ingredients and refrigerating. However, you must assemble dahi puri just before serving else it will get soggy.
Dahi Puri is served immediately once assembled to maintain the crispiness of the puris, topped with yogurt, chutneys, and garnishes. Use your hands to place the entire dahi puri in your mouth, and enjoy. For more details – please refer to the section above on How to Make Dahi Puri – Step 4.
No. Since the puri is deep-fried, dahi puri is not healthy. For a similar chaat recipe that is on the healthier side, check out my Healthy Bhel Puri with Chana.
You may use Idaho or Russet potatoes for this recipe.
More Chaat Recipes
- Papdi Chaat
- Aloo Tikki Chaat
- Sweet Potato Chaat
- Bhel Puri with Chana (Healthy Bhel)
- Masala Papad (Chaat Version)
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Dahi Puri Recipe
INGREDIENTS
FOR BLACK CHANA/CHICKPEAS (INSTANT POT)
- 1/2 cup uncooked black chickpeas, kala chana
- 1 1/2 cups water
FOR SPICED POTATOES
- 2 cups potatoes, boiled, peeled, cubed, aboue 3 russet potatoes
- 1 tsp chat masala
- 1/2 tsp black salt
- 1 tsp kala jeera
- 1 tsp red chili powder
FOR SPICED YOGURT
- 1 cup whole milk yogurt
- 2 tbsp water, more if needed
- 1/2 tsp red chili powder
- 1 tsp kala jeera
- 1/2 tsp chat masala
- 1/4 tsp kala namak
OTHER INGREDIENTS NEEDED
- 30 puris/golgappa, 6 puris per serving
- 1 cup red onions
- tamarind chutney
- cilantro chutney
TO ASSEMBLE EACH DAHI PURI
- 1 puri/golgappa
- 1-2 tsp spiced potatoes
- 1-2 tsp black chickpeas
- 1 tbsp spiced yogurt
- 1 tsp tamarind chutney
- 1 tsp cilantro chutney
- sprinkle chat masala
- sprinkle kala jeera
- sprinkle red chili powder
- 2 tsp sev
- add more yogurt/chutneys/spices as needed
ADDITIONAL GARNISH
- pomegranate, optional
- fresh cilantro leaves, chopped, optional
INSTRUCTIONS
- Soak Black Chickpeas & High Pressure. Wash and soak the black chickpeas for 8 hours or overnight. High-pressure the 1/2 cup of black chickpeas in the Instant Pot with 1 1/2 cups of water for 40 minutes. Let the pressure naturally release. Drain and set aside.
- Boil Potatoes, Cube & Add Spices. Boil the potatoes in the Instant Pot in 1 cup of water. High pressure for 12 minutes and let the pressure naturally release. Once cooled, peel and cube the potatoes. Add the cubed potatoes to a mixing bowl. Add spices – red chili powder, kala jeera (roasted cumin), chat masala, and black salt (kala namak). Mix well. Add fresh cilantro and mix. Set aside.
- Spiced Yogurt. Combine yogurt and spices in a mixing cup. You'll need red chili powder, chat masala, kala jeera, and kala namak. Mix well. Add 2 tablespoons of water (more if needed) for a slightly runny texture.
- Assemble Dahi Puri. Use your fingers to poke holes in the center of the puri (semolina puff). Fill each puri with some spiced potatoes. Next add boiled kale chane (black chickpeas). Add chopped onions. Fill with a couple of spoonfuls of spiced yogurt. Fill with a couple of spoonfuls of spiced yogurt. Then add tamarind chutney. Then add cilantro chutney. Sprinkle kala jeera, chat masala, and red chili powder. Top each puri with thin sev.
- Garnish. Drizzle a little more spiced yogurt, kala jeera, and red chili powder. Top with a little more tamarind and green chutneys. Serve immediately! Enjoy!
Just made this and wow. This is the best dahi puri recipe I’ve found. So well seasoned and even the yogurt is seasoned. So so good Nisha. Thanks for a great recipe. It’ll be on repeat.
Thanks Bijal. That makes me so happy to hear. Yes, we season everything in here. 🙂