Popular street food from India, Dahi Puri is a crunchy, savory dish packed with layers of tangy, sweet, and spicy flavors with a perfect balance of texture and aromas that are a feast to the eyes! Making Dahi Puri at home is easy, as it needs minimal cooking. Super versatile as an appetizer, snack, or light vegetarian meal.
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Dahi Puri is loaded with flavors and textures from all the fillings that are added to crispy hollow puris, with the main ones being cooling yogurt (Dahi), potatoes (Batata), and thin crispy gram flour noodles(sev). I add onions, tomatoes, and chickpeas to make it a wholesome dish. Inspired by our favorite restaurant, Vaishali on F.C Road in Pune, here is my take on Sev Puri Dahi Puri (AKA SPDP)!!
The best part of Dahi Puri or any chaat is that it can be easily adjusted to your taste preference. If you like spicy foods, add more cilantro-mint chutney and sprinkle some extra red chili powder. For a sweeter version that kids often enjoy, add more of the sweet tamarind chutney and drizzle over some extra creamy yogurt!
I prefer homemade green chutney and tamarind chutney for chaat, although the chutneys are also readily available in all Indian grocery stores here in the US. I also love to add steamed black chickpeas(kala chana). They add protein to the dish, making it hearty, which can also be enjoyed as a light meal.
Love Indian Street Food? You must try my Vada Pav, Dabeli, and Bhel Puri recipes.
Ingredient Highlights
- Puri: These crispy, hollow shells—also known as Golgappa or Puchkas—are the base of this dish and can be easily found at most Indian grocery stores. They're made from semolina and add the perfect crunch to every bite.
- Yogurt (Dahi): Lightly sweetened with just a pinch of salt, yogurt adds a cool, tangy contrast to the bold, spicy flavors. Be sure to use thick yogurt for the best texture.
- Sev: This crunchy, fried gram flour snack adds an irresistible texture on top. Look for fine sev at Indian stores for that classic chaat-style finish.
- Kala Chana: Steamed black chickpeas are optional but highly recommended; they add a nice bite and extra protein. You can also use canned chickpeas or sprouted moong for a variation.
- Chutneys: You’ll need two classic chutneys—cilantro mint chutney for the heat and freshness, and tamarind chutney for that sweet, tangy punch.
- Spices: A simple blend of Kashmiri red chili powder, roasted ground cumin, and chaat masala gives this dish its signature earthy warmth and layered flavor
How to make Dahi Puri
- Make a small hole on one side of each puri by lightly tapping the center of the puri. Arrange them on a serving platter
- Add two to three cubes of potato, Kala chana, onions, and tomato to each puri.
- Next, add sev inside each puri. Whisk salt and sugar into the yogurt and drizzle generously inside each puri
- Add a few drops of green chutney and tamarind chutney, you can add more or less to your taste preference
- Sprinkle red chili powder, ground cumin, and chaat masala
- Add more sev and then garnish with cilantro and pomegranate
Serving
Dahi Puri is best enjoyed immediately, as it will get soggy over time. When serving for a party, you can prepare all the add-ons and keep them in individual bowls as shown in the ingredient photo earlier in this post. Either assemble the Dahi Puris just before serving or have your guests assemble them. This is especially a good way to enjoy Dahi Puri, as each person can customize it to their liking, such as adding more spicy chutney, sweet chutney, or yogurt.
More Chaat Recipes
Recipe
Dahi Puri | Dahi Sev Batata Puri
Recipe Video
Ingredients
- 12 Puri avaialble in Indian grocery stores
- 1 small russet potato boiled, peeled, and diced small
- ¼ cup boiled Kala chana **
- ¼ cup red onion finely diced
- ¼ cup tomato finely diced
- ¼ cup sev
- ½ cup yogurt
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- 2 tablespoons green chutney
- 2 tablespoons tamarind chutney
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon ground cumin
- ½ teaspoon chaat masala
- 2 tablespoons cilantro chopped
- 2 tablespoons pomegranate seeds
Instructions
- Make a small hole on one side of each puri by lightly tapping the center of the puri. Arrange them on a serving platter
- Add two to three cubes of potato, Kala chana, onions, and tomato to each puri
- Add some sev inside of each puri
- Drizzle the sweet yogurt inside of the puri followed by green chutney and tamarind chutney
- Sprinkle red chili powder, ground cumin, and chaat masala
- Garnish with cilantro, pomegranate seeds, and any remaining sev
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