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.
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 but the chutneys are also readily available in all Indian grocery stores here in the US. I also love to add steamed black chickpeas also known as Kala chana in Hindi. They add protein to the dish making it hearty and can also be enjoyed as a light meal.
What is Dahi Puri
Dahi Puri also known as “Dahi Batata Puri” or “Dahi Sev Puri” is a popular snack from Mumbai, western India. Dahi means yogurt and Puri or “Golgappa” means light, hollow, and crispy fried puffs. Often sold by street-side vendors and small restaurants in India this tasty dish is a type of Chaat – crispy food loaded with layers of sweet, tangy, and spicy flavors.
- Puri – Also known as “Golgappa” or “Puchkas”, these crispy hollow fried semolina puri’s are readily available in Indian grocery stores
- Yogurt – lightly sweetened with a touch of salt, yogurt or Dahi is one of the main ingredients that add tangy and cooling flavors
- Sev – crunchy fried gram flour snack, fine sev is available in all Indian grocery stores
- Potato – steamed, peeled, and cut into small cubes
- Onion and tomato – finely diced onions and tomatoes. Both are optional but add nice texture and flavor
- Kala Chana – steamed black chickpeas are optional but I love adding them. You can completely skip them or, use canned chickpeas or sprouted moong beans.
- Chutneys – cilantro mint chutney and tamarind chutney for spicy and tangy flavors
- Spices – Kashmiri red chili, ground cumin, and chaat masala add earthy warm flavors
- Garnish – Sprinkle over lots of finely chopped cilantro and I would also recommend adding pomegranates for a pop of color and fun texture!
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 of each puri. Whisk salt and sugar in 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
Dahi Puri is best enjoyed immediately as they 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 Dahi Puris just before serving or have your guests assemble Dahi Puri, this is especially a good way to enjoy Dahi Puri as each one can customize it to their liking like adding more spicy chutney, adding more sweet chutney, adding more yogurt, etc.
More Chaat Recipes
Dahi Puri | Dahi Sev Batata Puri
Crunch Chaat with potatoes, creamy sweet and tangy yogurt, spicy green chutney and tamarind chutney
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
Rinse and soak ½ cup of Kala Chana overnight. Drain all the water and add it to the Instant Pot with 1 cup of water, and 1 teaspoon of salt. Pressure cook for 30 minutes with natural pressure release. Drain out any excess liquids. Sprinkle some red chili powder if you like and use it to make chaat. Can be prepared 2 to 3 days ahead and refrigerated.
How to steam Potato in the Instant Pot
Add 1 cup of water to the Instant Pot insert and place the trivet inside. Place a medium russet or red potato on the trivet and pressure cook or steam for 15 minutes followed by natural pressure release. Allow the potato to cool down and then peel and dice. Can be prepared 1 to 2 days ahead and refrigerated.
Calories: 369kcal | Carbohydrates: 70g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 1105mg | Potassium: 1386mg | Fiber: 20g | Sugar: 21g | Vitamin A: 9578IU | Vitamin C: 18mg | Calcium: 253mg | Iron: 8mg
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.