A popular Indian street food snack where crispy, hollow puris are filled with a savory mixture of potatoes and chickpeas, then topped with creamy yogurt, tangy chutneys, and crunchy sev.
Why it's healthy
Dahi Puri offers a surprising balance of nutrients. The yogurt (dahi) is a primary component, providing probiotics for gut health, high-quality protein for muscle maintenance, and calcium for bone strength. The filling, often made with chickpeas or moong sprouts, contributes plant-based protein and significant dietary fiber, which aids in digestion and promotes a feeling of fullness. Fresh herbs like coriander and mint in the chutneys add vitamins and antioxidants. While the puris and sev are fried, the dish as a whole combines carbohydrates, protein, and fats, making it a more rounded snack option.
Ingredients
8 Golgappa Puris
1 small Potato, boiled and mashed
2 tbsp Boiled Chickpeas or Moong Sprouts
1/2 cup Yogurt (Dahi), whisked
1 tsp Sugar (optional, for yogurt)
2 tbsp Tamarind Chutney
1 tbsp Green Chutney
2 tbsp Sev (fine gram flour noodles)
1 tbsp Onion, finely chopped
1/4 tsp Chaat Masala
1/4 tsp Roasted Cumin Powder
A pinch of Red Chili Powder
A pinch of Black Salt (Kala Namak)
1 tsp Fresh Coriander Leaves, chopped
Instructions
In a small bowl, whisk the yogurt with sugar (if using) and a pinch of salt until smooth. Keep it chilled.
Arrange the 8 puris on a serving plate. Gently tap the top center of each puri to make a small hole.
Fill each puri with a small amount of the mashed potato and boiled chickpeas mixture.
Add a little finely chopped onion into each puri.
Drizzle the whisked yogurt generously over and into the puris.
Next, drizzle the tamarind chutney and green chutney over the puris according to your taste.
Sprinkle chaat masala, roasted cumin powder, red chili powder, and black salt over the top.
Garnish generously with sev and freshly chopped coriander leaves.
Serve immediately to enjoy the crispiness of the puris.