Dahi Puri. My 1st post for the year 2020 and this delay is not because of all the reasons this year will be remembered for (-ever). Putting all the things aside for what's gone is gone and spicing up what lies in front I am sharing a super yum flavorful dish that has many ingredients that gives a burst of different flavors yet its all balanced perfectly.
Pani puri is my all time favourite I don't remember how and when I was introduced to it but I remember having them with Mom in my dream two days back...anybody as crazy as me? Nevertheless I remember being forced by my cousin years ago in Hyderabad's most famous chaat shop to taste dahi puri. Dahi or curd was not something I appreciated much back then although I devoured Dahi vade with pleasure. I'm thankful to him that he did that so I could add another dish to my list of favourites and another recipe on my blog!
Speaking of the dish in itself, the puris are loaded with potato mixture sometimes with chickpeas and other times with sprouts and then layered with a mixture of chutneys that is green chutney and sweet chutney or Date and tamarind chutney and then topped up with a layer of curd, onion, sev, coriander leaves and spices like red chilli powder, cumin seed powder and chaat masala. Some also like to add a few pommegrante seeds. I know you're drooling already so let's quickly head onto the recipe :-
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| A bite before we move on? |
Ingredients:
- Fluffed puris - 12 to 15 nos (homemade/store brought)
- White chickpeas - 1/3rd cup
- Curd - 1 & 1/2 cup
- Potato - 2 nos
- Onion - 1 no
- Date & tamarind chutney - 1/4th cup
- Green chutney - 1/4th cup
- Sugar - 2 tbsp
- Sev - 1/3rd cup
- Cumin powder - 1/4th tbsp
- Red chilli powder - 1 tsp
- Chaat masala - 1 tsp
- Coriander leaves - 1 bunch or to garnish
- Salt - to taste
Method:
- Soak the chickpeas overnight in water. Drain them and pressure cook with a little bit of salt.
- Pressure cook the potatoes with little salt, peel and chop them down finely.
- Beat the curd adding sugar and salt as per taste. Also add in a tsp of cumin powder. Mix well.
- Gently make a hole in the puris using your thumb and arrange them onto a plate.
- Now begin filling the puris with chickpeas and potatoes.
- Add finely chopped onion in each puri.
- Add a tsp of green chutney and date and tamarind chutney in each.
- Now add in the churned curd and repeat adding the two chutneys.
- Sprinkle red chilli powder, cumin powder salt and chaat masala from top.
- Garnish it with sev and coriander leaves.
- Serve immediately.
These taste best when served immediately or will turn soggy with time. You can prep all the things before hand and fill the puris just while serving on the go. Adjust the ingredients as per your taste and you will never know when you finished that plate.
If you are looking for more Indian snacks recipes then do try crispy Boondi, tempting Masala lobia, hot and fluffy Moong dal kachori, the easiest Sukha bhel and almost everybody's favourite Pav bhaji from My Mom's Kitchen.
Wish to hear from you...
Happy Cooking!!!
Happy Cooking!!!
