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Dahi puri
दही पुरी (dahi puri): crisp puris filled with potato and sprouts under cool sweet yoghurt and chutneys
Dahi puri is the gentle cousin of pani puri, ordered by the plateful at the chaat counters along Bandra's Hill Road and outside Elco Arcade on hot late afternoons. Six or seven hollow puris are cracked open, stuffed with potato and sprouted moong, then drowned in chilled sweetened yoghurt, dark tamarind chutney and green chutney before a snowfall of sev. Each one goes into the mouth whole, so you get the shatter of the shell, the cold creamy yoghurt and the sour-hot chutney in one bite. Chef's tip: assemble only as many as you will eat in the next two minutes; filled puris collapse fast.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the filling
- 9 oz potatoesboiled, peeled and finely diced
- 2 ⅞ oz sprouted moong beans
- 1 tsp roasted cumin powder
- ½ tsp red chilli powder
- ¼ tsp salt
To top
- 10 ½ oz thick plain yoghurtwell chilled
- 1 tbsp sugar
- 4 tbsp sweet tamarind-date chutney
- 3 tbsp green coriander-mint chutney
- 1 tsp chaat masala
- 1 ¾ oz fine sev
- ⅓ oz fresh corianderchopped
- 2 tbsp pomegranate seeds (optional)
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Method
0/6 doneStep 1: Steam 2 ⅞ oz sprouted moong beans over boiling water for 5 minutes, until just tender but still with a little bite. Cool.
5 minStep 2: Mix 9 oz potatoes with the sprouts, 1 tsp roasted cumin powder, ½ tsp red chilli powder and ¼ tsp salt.
Step 3: Whisk 10 ½ oz thick plain yoghurt with 1 tbsp sugar until smooth, glossy and pourable but still thick. Common mistake: using runny yoghurt; it soaks the shells and they go soggy before they reach the mouth. Strain thin yoghurt through a cloth for 15 minutes first.
Step 4: Lay 6 24 pani puri shells (golgappa) on each plate and tap a small hole in the top of each with your thumb. Fill each with a teaspoon of the potato mix.
Step 5: Spoon the sweet yoghurt generously over each puri, then drizzle with 4 tbsp sweet tamarind-date chutney and 3 tbsp green coriander-mint chutney.
Step 6: Sprinkle with 1 tsp chaat masala, pile on 1 ¾ oz fine sev and ⅓ oz fresh coriander, add 2 tbsp pomegranate seeds if you like and serve at once, while the shells still crackle.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 44 g
- Fat
- 10 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dahi puri take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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