About dahi Puri chaat
Dahi Puri Chaat is a popular and beloved snack in Indian cuisine, especially famous in North Indian and Punjabi dishes. To make it, ingredients like puris, yogurt, potatoes, chickpeas, tomatoes, carom seeds (ajwain), mint chutney, sev, coriander leaves, red chili powder, salt, and chili powder are used.
This snack provides a delicious, fresh, and warm eating experience. The crispiness of the puris, the creaminess of the yogurt, and the tangy flavor make it truly special.
To make Dahi Puri Chaat, the puris are first made into puffed shells and then topped with yogurt, potatoes, and chickpeas. After that, it is shared with mint chutney, tomatoes, and other spices.
This snack is easily available on the streets and at small food stalls in North India. It can also be made at home, where you can add spices and chutneys of your choice to suit your taste.
Dahi Puri Chaat can be made for any festival or celebration. If you liked this recipe, please click on the link below to explore my other recipes.
Subtitle
About dahi Puri chaat
Ingredients
How to make dahi Puri chaat
Tips and FAQ
Ingredients
Boiled potatoes – 2
Boiled mung masala chickpeas
Onion
Soaked boondi
Besan sev (gram flour noodles)
Sweet yogurt
Amchur chutney
Coriander-mint chutney
Salt
Red chili powder
Cumin powder
Pomegranate seeds
Oil – for frying
Coriander leaves – for garnish
How to make dahi Puri chaat
To make Dahi Puri Chaat, I have fried ready-made golgappas in oil. Now, place the golgappas on a plate and gently break them with your finger so that they can be filled with the masala. Next, add boiled potatoes, boiled mung masala chickpeas, and onions into them.
After that, add soaked boondi in water, finely crushed besan sev, and sweet yogurt into the golgappas. Top it with amchur chutney, coriander-mint chutney, salt, red chili powder, and cumin powder as per taste. Then, add a little more yogurt on top, sprinkle pomegranate seeds, and garnish with coriander leaves. Your Dahi Puri Chaat is ready to be served.
Tips
To make cumin powder, dry roast cumin seeds in a non-stick pan or tawa on low heat. Keep stirring continuously until you start smelling the aroma of the cumin. Once done, turn off the gas and grind it in a mixer using the pulse mode. Your cumin powder is now ready to be added to raita, salad, buttermilk, and chaat.
Dried pomegranate seeds can also be used in chaat, but using fresh ones gives a different flavor.
Here, I’ve used packeted golgappas, which I directly fried in hot oil. You can also make golgappas at home if you prefer.
Add a Comment