We all know the infamous if..then..else condition, don’t we? When I struggle to make up my mind as to what Chaat I want eat today I apply this logic more often than not. When I crave Chaat, I almost always feel the taste of creamy Dahi + Tamarind Chutney + Green Chutney + Batata mix in my tongue. Can you guess how many Chaat items serve this combo? 😐 that’s why I turn to logic…Today it’s all about the recipe for street style dahi batata puri! #ChaatCraze
Before you plan to try it at home today, can you quickly run a check? If you purchased Puris from the store near you and it’s been left in the open, you may want to replace it! When you’re buying Puris please ensure it’s big in size – all prepared for holding stuffing.
If you enjoy Dahi Puri that much, you will want to try Bhel Puri and Pav Bhaji Recipes as well!
My Recipe Corner | Dahi Batata Puri Recipe
Puri Ingredients: (if you plan to make it at home!)
- Semolina 1 Cup
- Plain Flour 3 tbsp
- Warm Water as You Required
- Salt 1/2 tsp
Dahi Chaat Ingredients:
*measurements of all the ingredients are measured for a plate of 6 Puris
- 6 Puris
- 1 Cup fresh Yogurt
- 1 tbsp Sugar
- Boiled Chickpea or you can even go for Kaala Chana (OPTIONAL)
- 1/2 Boiled Potato (Chopped and Peeled)
- 1/2 Tomato ( finely chopped)
- 1/2 red onion (finely chopped)
- Pinch of Red Chilli Powder
- Pinch of Chaat Masala
- Cooking Salt as required / Black Salt
- 1/2 cup Besan Sev
- 3 tsp Green Chutney
- 5 tsp Imli Ki Chutney
- 3 tsp finely chopped Coriander leaves
Direction/Method:
Puri Preperation
- Take a bowl and add Semolina, Plain Flour, Salt and mix it well and knead it with warm water for few minutes. Cover the dough with wet cloth for about 10 minutes.
- As a next step, rolling it thin and cut into small circle shapes (as big as you would a mini Puri)
- Heat up a kadai on a high flame and fry the puris (one at a time) – press them until they rise. Fry them until they turn golden yellow
Dahi Puri Prep
-
Make a hole at the center of the puris with your thumb
-
Stuff half tsp of boiled potatoes into each of the puris. Also add in the Boiled chickpeas (optional)
-
Take a bowl, add in a cup of curd and add sugar to it and mix well
-
Now add generous amount of the sweet curd into each of the puris
-
Add in chopped onions and spread the chopped tomatoes
-
Pour and spread tamarind chutney and add green chutney onto each puri. Then again top with a tsp of curd
- Next, top with generous amount of thin sev
-
sprinkle chili powder, chaat masala and salt
-
finally, garnish with chopped coriander leaves and serve Batata Dahi Puri immediately
My Top Recipe Recommendations
- Dahi Batata Puri with Potatoes and Sprouts
- Dahi Puri with loaded Chana
- Street Style Dahi Puri – Watch from after 1:00 min
My Improv & Notes
- Strictly use crispy and large puris. Leaving the Puris in the open even for a little while turn them less crunchy
- furthermore, use thick and creamy yogurt for a better taste. Also fresh yogurt is preferred over sour
- You can add Green Sprouts to turn it healthy – tastes great!
- Some recipes recommend adding Green Peas with the boiled Potatoes
- Adjust the use of chili powder according to your spice levels
- finally, once Dahi Batata Puri is prepared, serve immediately – else they turn soggy
- Tamarind Chutney and Green Chutney can be bought in the store as well. For those in the US, majority of Indian Grocery stores sell both the Chutneys. If you plan to make them at home, refer to these recipes – Green Chutney Recipe, Tamarind Dates Chutney Recipe
Restaurants Serving Best Dahi Puri in Bay Area
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