There is a very popular Indian street food called Dahi Puri, where puri or golgappa is topped with various curry, chutneys, masalas, fine sevs, and yogurt. You can make this Indian chaat using this recipe.

I have some more tried and tested recipes that you can try if you want to make some more Chaats at home: Samosa Chaat, Aloo Tikki Chaat, Bhel Puri, Papdi Chaat, and Aloo Chaat.

I love chaats! When I am served Dahi Puri, I have trouble controlling my cravings no matter how much I resist. Crispy miniature shells or puris are stuffed with potatoes, chilled yogurt, spicy chutney, and tangy chutneys.

I had to eat this dish every time I visited the streets of Delhi to shop. After the scorching heat of the city, the chilled yogurt in the crisp Puri gave me instant relief.

I made these delicious stuffed puris at home because I was craving them and they were so similar to my favorite Delhi one. On a lazy Sunday afternoon for brunch, the family enjoyed Dahi Sev Puri and several other Chaat dishes. We had the best meal ever that day!

Served as an evening snack or dinner, this sweet and sour chaat is a mouthwatering combination of flavors. Additionally, you can prepare other chaats alongside it.


There are 6 puris

1 boiled and peeled potato

1 cup thick, fresh curd/yogurt

1 tablespoon sugar

1 finely chopped onions

1 finely chopped tomatoes

1 cup sev

Chutney of tamarind, 5 tbsp

Three tablespoons of green chutney

Kashmiri chili powder

Add chaat masala to your bowl


Three teaspoons of coriander leaves, finely chopped

Golgappa puri - You can either make them yourself or buy them in the store. You can make any type of Golgappas, either with whole wheat or with sooji. I have a recipe for homemade Golgappas here.

Stuffing - For this, you need boiled potatoes, whole moong, and kala chana boiled. You can also stuff Golgappa Puri with one or all of them.

So, prepare these in advance and store them in an airtight container to reduce chaat preparation time.

We will flavor yogurt (Dahi) with ginger juice and sugar. Combine the yogurt and puris while whirling.

Chutney - Combine some mint and coriander chutney with sweet tamarind chutney for more flavor. Chutneys can also be prepared ahead of time and stored. Chutneys can be kept for up to a week.

Here are two Chutney recipes that you can find - Sweet Tamarind Chutney and Coriander Mint Chutney.

Adding some red garlic chutney along with the two chutneys above will enhance the spicy taste.

For the spice powders, mix the salt, chaat masala, roasted cumin powder, and red chili powder together and sprinkle on top. Spice mixtures add tangy tastes to Dahi Puri.

Sev - Bring a touch of class and speciality to the dish by finishing it with some fine Nylon Sev, which can be found in the market or nearest grocery store or even online. Dahi Sev Puri can be topped with any fine sev if Nylon Sev isn't available.

Coriander - On top, add some chopped coriander leaves. This adds some freshness as well as color.

Pomegranate Seeds - These are optional, but pomegranate seeds add a sweet flavor with a little crunch.

Dahi Puri recipe

Strain the yogurt through a mesh strainer.

Until sugar dissolves, add sugar and ginger juice and mix well.

Make a bowl of salt, chaat masala, roasted cumin powder, and red chili powder and set it aside.

The golgappe should be arranged on a plate.

Make a small hole in each golgappa with your finger

Fill each gol gappa with boiled potato, black gram, and moong.

From the top, pour yogurt

Sprinkle some masala mixture that we made earlier on curd.

Pour tamarind and mint chutney over. Now sprinkle some more masala mixture over.

93 views0 comments

Recent Posts

See All
script type="text/javascript"> atOptions = { 'key' : '9985f63b97d12073d506bc6590e6e414', 'format' : 'iframe', 'height' : 300, 'width' : 160, 'params' : {} }; document.write('');