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Holding up a dahi puri filled with potatoes, black chickpeas, yogurt, chutneys, spices, and sev.
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5 from 1 vote

Dahi Puri Recipe

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 snack comes together quickly. It's crunchy, sweet, spicy, and tangy all in one bite.
One Serving is 6 dahi puris.
Prep Time45 minutes
Total Time45 minutes
Course: Appetizer, Indian Street Food
Cuisine: Indian
Diet: Vegetarian
Servings: 5 servings
Author: Nisha Kapur

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!

Notes

✓ 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.

Nutrition

Calories: 611kcal | Carbohydrates: 95g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 1163mg | Potassium: 872mg | Fiber: 10g | Sugar: 18g | Vitamin A: 887IU | Vitamin C: 25mg | Calcium: 152mg | Iron: 3mg