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.
Servings 4
Equipment
- Blender
Ingredients
- 28 Puri store bought
- 1 1/2 cup Curd whisked
- 1 tablespoon Beetroot Purée
Stuffing
- 1 cup Potato boiled , peeled and chopped
- 1/2 cup Boondi store bought , soaked and squeezed
- 1 cup Channa boiled
Chutneys
- 8-10 tablespoons Green Chutney
- 8-10 tablespoons Sweet Tamarind Chutney
Garnishing
- 1/2 cup Pomegranate Pearls
- 1/2 cup Nylon Sev
- Few Coriander Leaves
Spices
- Red Chilly Powder
- Chaat Masala
- Roasted Cumin Powder
- Black Salt
- Salt
Instructions
- Firstly I keep all ingredients ready to make Dahi Puri. Even the spices.
- Tap the puri and make a small hole in the center of the puri and arrange 6 poor is each in 4 plates.
- Soak the boondi in 1 cup water for 5-7 minutes. squeeze the boondi to remove water.
- Mix beetroot purée and a pinch of salt to the whisked curd.
- Mix boiled potatoes, channa and boondi. Add red chilly powder, roasted cumin powder and salt to taste .
- Stuff each puri with about 2 tablespoon of potato mix.
- To each poori add 1/2 teaspoon sweet tamarind chutney. 1/4 teaspoon of green chutney.
- Next add 1 teaspoon of beetroot curd.
- Add 1/4 teaspoon of green chutney.
- Add more beetroot curd,if required and sprinkle chopped onions.
- Now sprinkle chaat masala, red chilly powder, roasted cumin powder .
- Garnish with sev , coriander leaves and pomegranate pearls.
- Similarly make the other 3 plates.
- Serve immediately.
Notes
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.