Dahi Puri

• 12 puri shells
• 1 cup cooked and diced potatoes
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon asafoetida powder
• 1 small green chili, finely chopped
• 1/4 cup finely chopped cilantro
• 1/2 teaspoon chaat masala
• 1 teaspoon salt
• 1 cup plain yogurt
• 1/4 cup tamarind chutney
• 1/4 cup sweet chutney
• 1/4 cup water for cooking potatoes (if needed)
• 2 tablespoons vegetable oil

Steps

1. 1 Heat oil in a pan over medium heat. Add cumin and mustard seeds until they pop.
2. 2 Add asafoetida, green chili, and diced potatoes. Sauté for 5 minutes.
3. 3 Stir in cilantro, chaat masala, and salt. Cook until potatoes are heated through.
4. 4 In a separate bowl, whisk the yogurt until smooth.
5. 5 To serve, gently puff puri shells by dipping them in water briefly, then open carefully.
6. 6 Fill each puri shell with the potato mixture.
7. 7 Top with a dollop of yogurt and a drizzle of tamarind and sweet chutney.
8. 8 Serve immediately for the best crunch and flavor.

Equipment

• Small pan
• Spoon
• Bowl

Variations

• Add boiled chickpeas for extra texture.
• Use mint chutney instead of cilantro for a refreshing twist.

Substitutions

• If puri shells aren't available, use small flour tortillas as a substitute.

Pairings

• Mint lemonade
• Spiced chai

Nutrition

Tips

• For extra crunch, toast puri shells in a low oven before serving.
• Adjust the amount of green chili to control the spiciness.

Storage

Puri shells can be stored in an airtight container for up to 2 days. Fill and serve fresh for best texture.

Freezing: Does not freeze well due to the texture of the puri shells.

Serving Suggestions

• Serve with a side of cucumber and onion salad.
• Pair with a cooling mint drink.

FAQ