Dahi Puri | Blushing Dahi Puri

Dahi Puri | Blushing Dahi Puri is an Indian Chaat recipe from the state of Maharashtra. This bite-sized chaat is made from crisp pani puri puffed shells. The chaat is very refreshing and has a burst of flavors.

I am a street food lover, Pani Puri or Golgappa, or Phuchka, is my favorite street food. After eating some of those spicy water balls, I love to indulge in something cooler, like Dahi Puri. Living in Delhi I always had Papdi Bhalla Chaat and Aloo Tikki Chaat. Mumbai trips had to be Dahi Puri. When I miss these chaats from the local vendors, I make them at home. It sure is a breeze to make them, and the best is you can customize them.

Today’s Dahi Puri is with a mini twist. I have used beetroot puree to the freshly whipped curd. This changes its color to pink and the Dahi Puri starts to blush! I won’t say there is much difference in the taste, but it looks pretty. While browsing reels on Instagram I got carried away by this chaat by my pink apron and recreated it right away for the theme What’s Trending.

The Dahi Puri | Blushing Dahi Puri is a perfect snack to serve on festivals, like Holi or Diwali. You can serve it as an appetizer. You can also serve it for a chaat party, place all the ingredients on the table, and let the guest help themselves by customizing it.

Ingredients for Dahi Puri | Blushing Dahi Puri

Puri: Puri is a deep-fried crisp, hollow, puffed ball made of either wheat flour or semolina. One can easily make them at home, but if you don’t have time, then go for the store-bought ones. Dry puri has hit the market too, we either deep fry or air fry them. Any puri works for this Dahi Puri.

Stuffing: I have used boiled, peeled, and mashed potatoes along with soaked and squeezed boondi and boiled channa. Add in some finely chopped onions too.

Curd: For this chaat, I like to use regular homemade fresh curd. Whip it well. Add beetroot puree to it and season with salt. Yes, that blush is from beetroot. Make sure the curd is chilled.

Green Chutney: Use homemade green chutney with coriander and chilly with a dash of lemon or use store-bought chutney.

Sweet Tamarind Chutney: Check this Imli ki Katti Meethi Chutney, it is tangy, sweet, and delicious. A chutney that I serve with

Spices: Red Chilly Powder, Chaat Masala, Roasted Cumin Powder, Black Salt, and salt. These are the basic chaat spices that I have used.

Coriander Leaves: Do not miss this humble herb, it adds an amazing flavor.

Nylon Sev: This is a very fine variety of sev. It is easily available at grocery stores. It will give a crunch to the Dahi Puri.

Pomegranate Pearls: They make the chaat beautiful, besides giving it a sweet, tangy crunch. Do not miss it.

How to make Dahi Puri | Blushing Dahi Puri

Firstly I keep all ingredients ready to make Dahi Puri. Even the spices.

Soak the boondi in 1 cup of water for 5-7 minutes. squeeze the boondi to remove water.
Mix beetroot purée and a pinch of salt into the whisked curd.

Tap the puri and make a small hole in the center of the puri and arrange 7 poori each in 4 plates.

Stuff each puri with about 2 tablespoons of potato mix.

To each poori add 1/2 teaspoon of sweet tamarind chutney.

Next, add 1 teaspoon of beetroot curd to all the puri’s.

Add 1/4 teaspoon of green chutney.

Add more beetroot curd, if required, and sprinkle chopped onions.
Now sprinkle chaat masala, red chilly powder, and roasted cumin powder.
Garnish with sev, coriander leaves, and pomegranate pearls.
Similarly, make the other 3 plates.
Serve immediately.

Tips and Suggestions

When serving dahi puri top it with fresh chilled curd.

Serve as soon as it is made, as the puri’s get soggy due to the moisture from curd and chutneys.

Adjust the amount of sweet and spicy chutneys depending on taste and spice preferences.

Storage Suggestions

Dahi Puri, as a dish, should be served immediately after it is prepared, as it goes soggy in just a few minutes. However, all the elements of Dahi Puri can be prepared in advance and refrigerated. It is a breeze to assemble this chaat and serve it then.

What kind of Puri should I use to make Dahi Puri?

To make Dahi Puri we must ensure that the puri is crisp. We can either make them at home or buy them from the grocery or farsan store. We have a huge variety of Puri available. You can use any of the following –

Wheat Flour Puri
Semolina Puri
Nylon Puri
Dry Puri – This can either be deep fried or we can puff them in an air fryer.

Variations to this chaat

The original recipe uses boiled chopped potatoes and chopped onions for stuffing. You can add whatever is handy or as per your taste. You can change the flavors of the curd too.

Stuffing & Toppings

• Boiled Black Chickpeas
• Boiled White Chickpeas
• Steamed sprouted moong beans.
• Khari Boondi ( tiny gram flour balls )
• Onion, chopped
• Tomato, chopped
• Cucumber, chopped
• Raw Mango, chopped

Curd

Flavor the curd with either of these

• Mango puree
• Pineapple puree
• Mint paste

And if you are a Chaat Lover, don’t miss these tongue-tickling recipes;

• Flavored Pani Puri
• Chatpati Chole ki Chaat
• Imli wale Aaloo ki Chaat
• Chaat on a Stick
• Palak Pakoda Chaat