Dahi Puri Chaat

Dahi puri is the chaat I can never say no to. Crisp puris filled with a spiced potato and black chana stuffing, then topped with curd, spicy green chutney, sweet and tangy imli chutney, boondi and bhujia.

Everything here is made at home, including both chutneys. Soak the chana the night before and the rest comes together quickly.

Dahi Puri Chaat

Quick Details
Serves: 4
Soaking time: overnight
Time: about 45 minutes
Diet: Vegetarian

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Course Snack

Cuisine Indian

Ingredients

  

For the filling

• 1/2 cup black chana soaked overnight
• 2 potatoes medium
• mint and coriander chopped
• 1 tablespoon chaat masala
• 1 teaspoon red chilli powder
• 1 lemon juiced

For the imli chutney

• 2 lemon sized rounds tamarind soaked for 20 minutes
• 1/2 cup water
• 1/4 teaspoon turmeric
• 1 teaspoon hing
• 2 teaspoons sugar
• 1 teaspoon red chilli powder
• 1 teaspoon jeera powder
• salt to taste

For the green chutney

• 30 mint leaves
• 2 cups coriander
• 2 inch ginger
• 3 green chillies
• 2 teaspoons chaat masala

To assemble

• puris fried until golden
• tomato and onion finely chopped
• curd thick, chilled
• boondi
• bhujia

Instructions

 

• Cook the chana and potatoes. Pressure cook the soaked chana for 1 whistle on high, then simmer for 7 minutes. Pressure cook the potatoes separately.
• Make the imli chutney. Extract the tamarind juice through a sieve with about 1/2 cup of water. Add the turmeric, hing, salt, sugar, chilli powder and jeera powder and bring it to a boil.
• Make the green chutney. Blend the mint, coriander, ginger, green chillies and chaat masala.
• Make the filling. Mash the potatoes and mix with the cooked chana, chopped mint and coriander, chaat masala, chilli powder and lemon juice.
• Fill the puris. Fry the puris until golden. Crack the top of each, add the filling, then tomato and onion.
• Top and serve. Add curd, green chutney and imli chutney to each puri. Finish with boondi and bhujia and serve right away.

Video

Keyword Dahi Puri, Chaat Recipe, Street Food at Home

Tips for the Best Dahi Puri Chaat

• Fry the puris until golden so they stay crisp under the curd.
• Use thick, chilled curd. Whisk it with a pinch of salt and sugar if you like.
• Assemble just before serving, or the puris turn soft.
• Make the chutneys a day ahead to save time.

Storage

The chutneys keep in the fridge for up to a week. The filling keeps for a day. Assemble fresh.

Frequently Asked Questions

Can I use store bought puris?
Yes. Ready made pani puri puris work well.

Can I use white chana?
Yes. Black chana gives more bite, but white chana works too.

Make this for your next chaat night and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.