Recipe for Dahi Puri

In India, street food is quite popular. By evening, small vendors start lining the streets with their stalls selling small eats comprising chaats, samosas, tikkis, panu puri etc. The aroma of fried food and fresh spices and the sounds of sizzling oil fills the air and tempt all passers-by to come and savour the delicacies.

People out shopping, those returning from work, or anyone wanting a break from whatever they have been doing come out, stop by at their favourite stall, relish the evening snack of their choice, and leave satisfied with their quick little break. These street foods are known for their freshness ( because they are fast-moving) and taste. They are pretty easy on the pocket and known to be affordable foods.

I recently shared some tried and tested recipes from my kitchen of popular street foods such as samosas and Bhalla Papdi chaat. Today, the recipe I am sharing is Dahi Puri. This is a famous street food from Mumbai, in which crispy fried puris are filled with a stuffing made with potatoes and chickpeas. It is garnished with tamarind chutney, mint chutney and flavoured curd.

This sweet and tangy snack served with cold, flavoured yoghurt tastes so refreshing and light on a hot summer day. It is a must-try recipe, especially in the summer. It is a great snack to serve as a special weekend treat for your family and friends and is a sure winner at any gathering or party.

You can prepare all the individual ingredients, lay them on the table, and let everyone make their dahi puris by putting it all together and altering the amount of chutney and curd per their taste.

The recipe has six components – Puri, Tamarind Chutney, Mint Chutney, Flavoured Curd, Stuffing and Garnishing Ingredients. I have explained each in detail. So, let us start.

Note: After the recipe, I have my notes about some extra tips when making Dahi Puri. Also, I have shared my notes regarding ingredient sourcing in Germany after the recipe.

Ingredients needed to make Dahi Puri

Ingredients to make Puri:

• Oil; for deep frying
• 1 Pkt (200gm) Puris

Ingredients to make Tamarind Chutney:

• ½ Cup Tamarind Pulp
• 1½ Cups Jaggery
• 1 tsp Kashmiri Red Chilli Powder
• ½ tsp Salt

Ingredients to make Mint Chutney:

• 1 handful Fresh Coriander Leaves
• 2 Handfuls Fresh Mint Leaves
• 1 Lemon; Juice Extracted
• 2-3 Green Chillies
• ½ tsp Salt
• 1 tbsp Sugar
• ⅓ tsp Black Salt

Ingredients to make flavoured Curd:

• 500 gm Yoghurt
• 100 gm Water
• ½ tsp Salt
• ½ tsp Black Salt
• 1 tsp Kashmiri Red Chilli Powder
• ½ tsp Roasted Cumin Powder

Ingredients for the Stuffing:

• 5-6 Potatoes; Boiled, peeled and cut into small cubes
• 1 Cup Black Chickpeas; Boiled and water drained out
• 2 Medium Sized Onions; finely chopped
• 2-3 tbsp Finely chopped fresh Coriander leaves

Other Optional Ingredients for Garnishing:

• Sev ( Fried Chickpea flour strings)
• Beetroot; julienned
• Fresh Pomegranate Seeds
• Fresh Coriander Leaves; chopped

Method to make Dahi Puri

Method to make Puri:

• Heat Oil in a deep-bottomed pan.
• On medium heat, fry the puris, 7-8 at a time. When you put the puris in oil, stir the oil and, using a spatula, pour some hot oil on the top surface of the puris while the bottom surface is in contact with the oil.
  
  
  
• Fry all the puris. Let them cool. After they are completely cooled, store them in an air-tight container.
  
  

Method for making Tamarind Chutney:

1. Put all the ingredients in a saucepan and cook them on low to medium heat. If you use tamarind paste, add it to the saucepan. If you are using Tamarind pulp, soak it in warm water for about 10 mins. Then squeeze out its juice and add the juice to the saucepan. Discard the seeds.
2. Turn off when it thickens ( approximately after 20 minutes). Let it cool. After cooking, the chutney will thicken further.
3. Transfer to a clean and dry jar.
   
   

Method to make Mint Chutney:

• Combine all the ingredients and Grind everything together. Add water to loosen it a bit.
• Transfer to a clean and dry jar and keep in the fridge till further use.
  
  

Method to make flavoured Curd:

• Whip the curd/yoghurt. Add the rest of the ingredients and mix well. Transfer it to a container with a lid. Keep in the refrigerator till further use.
  
  

Preparation of Stuffing Ingredients:

• Combine all the stuffing ingredients.
  
  

Method to make Dahi Puris:

• Using the nail of your thumb, break the top part of the puri. The opening should be enough for putting all the stuffing ingredients.
  
  
  
• Now add the stuffing ingredients.
  
  
  
• Add portions of tamarind chutney and mint chutney as per your taste. Usually, about a teaspoon of tamarind chutney and half a teaspoon of mint chutney are sufficient. Add flavoured yoghurt.
  
  
  
• You can also garnish the puris with sev, chopped fresh coriander leaves, pomegranate seeds and finely chopped onions.
  
  
  
• Serve immediately, or else the puris will turn soggy.

Some additional Notes:

1. While frying the puris, the oil should be medium-hot. Also, after putting the puris in oil, using a perforated spatula, pour portions of the hot oil on the upper surface of the puris while the lower surface is in contact with the oil. Gently mix so that all the puris puff up.
   
2. If you plan to serve this for a party or gathering, you can make everything a day in advance. After the puris are fried and cooled, store them in an air-tight container. The chutneys can be transferred to a clean jar, closed tightly and kept in the fridge. Mint chutney stays good for 3-4 days, and tamarind chutney for about a month. The stuffing ingredients can also be prepared a day before and kept in a storage box in the fridge. If you add onions to the stuffing, you can do at the time of serving. Storing cut onions in the refrigerator is not a good idea. Similarly, yoghurt mix can also be prepared in advance and kept in the fridge.
   
3. Once the dahi puris are prepared, serve them immediately, or they will turn soggy.
   
4. You can add fresh coriander, finely chopped onions, sev, fresh pomegranate seeds and even julienned beetroot as garnishing. Additionally, you can keep salt, red chilli powder, cumin powder and black salt on the table so that people who like it more spicy can add these if they wish.

About Ingredient sourcing in Germany:

While you can get some of the ingredients needed for this recipe from a local supermarket, you can get all the ingredients in any Indian shop near you. For Indian ingredients, you can also check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:

1. Puris: https://amzn.to/3pgO5DF. I found these in an Indian shop near me and found them quite good.
   
   
   
2. Oil: https://amzn.to/3XevNzk
3. Tamarind: https://amzn.to/3qK5SDw
4. Kashmiri Red Chilli Powder: https://amzn.to/3PlQjfD
5. Black Salt: https://amzn.to/3p6MPTI
6. Jaggery: https://amzn.to/46g1mNE
7. Cumin Powder: https://amzn.to/3NfYVSu
8. Black Chickpeas: https://amzn.to/3pl0fv8

Equipment needed for the recipe:

Mixer:
Option 1 Bosch:https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
Option 2: Preethi:https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)

Frying Pan: https://amzn.to/46ak8Wy

Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Click here to check out other recipes from my kitchen.

Please subscribe to my newsletter to receive my posts in your mailbox and/or follow me on social media.

Follow me on:

• Instagram
• Facebook
• Twitter
• Goodreads