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Dhai poori -

SPDP - sev potato dhai poori

Chaats - are known for being extremely spicy yet sweet,

extremely pungent and yet cooling!!!

You’ll have a lot of fun eating This yummy concoction!!!

Dahi Puri or Dahi Poori, gets its name from the key ingredient used in this dish called “Dhai”

(yoghurt )as it’s called India is popular milk product good for your guts, keeps you healthy & youthful , adds to life’s longevity besides its endless healthy benefits & cooling qualities !!!!

  1. Dahi is usually set at home with a bit of a starter from the previous day dahi or can be bought from any Food store , as its readily available in the dairy section .

Dahi Puri:-

Ingredients – For the puri

1/2 cup maida/all purpose flour

1/2 cup fine rava/suji

Pinch of baking powder

Salt to taste

2 tsp oil

Wheat flour- a little for dusting

Oil for frying

Filling -

  1. 1/2 Kala Chana soak in water over night (Black Chickpeas)

  2. boil the kala channa with 1/2 cup water salt & turmeric till soft & cooked, drain out water , and crush lightly, add salt as per taste keep aside

Dahi poori

  • 24-36 Puris / Puchka / Golgappa

  • 1/2 cup cold, plain thick Curd / Yogurt

  • 1/2 teaspoon Black Salt (or use regular salt)

  • 1 teaspoon Chaat Masala powder

  • 1/2 teaspoon Red Chilli Powder

  • 1/4 cup cooked & mashed Potatoes (mix 1/4 teaspoon of salt with the potatoes)

  • 1/4 cup finely chopped Onions( optional )

  • 1/4 cup Green Chutney (Mint Coriander Chutney)

  • 1/4 cup Sweet Chutney (Tamarind Dates Chutney)

  • 1/2 cup sev (Fried Chickpea noodles)

  • 1/4 cup finely chopped Coriander Leaves

  • Note – usually, store bought Chaat powder has salt content , So adjust salt in yogurt accordingly)

Instructions To Make -

  1. To yogurt - add Chaat powder, red chilli powder and black salt. sugar & Mix well to form smooth mixture.

  2. Arrange 6 Puris on each plate. Make small holes in the middle of the Puris using your index finger. (Be gentle & don’t break the Puri)

  3. Fill each puri with mashed potatoes / black channa .

  4. Add about a teaspoon of the green and sweet chutneys on top of the fillings (the amounts can vary depending on how sweet / spicy you want it to be)

  5. Generously pour 1 tablespoon of the spiced yogurt into each poori

  6. Fill each puri with the Sev

  7. Garnish with chopped coriander leaves.

  8. Top with the black salt, chilli powder & chaat masala ,sev & cut coriander leaves

  9. serve immediately, as it soon gets soggy !

Happy Eating this summer treat !!

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