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After a round of spicy Pani Puris, eating Dahi Puris is the perfect way to soothe your palate. "Dahi Puris" are a favourite with children as well as with adults who cannot handle the fiery pani puri.
What makes a Dahi Puri truly divine is obviously the humble curds which are made daily in every Indian household. The curds have to be fresh and chilled and most importantly of the right consistency i.e. neither too thick nor too thin.
Save the semi puffed (half puffed) or damaged puris which cannot be used for serving pani puri to make Dahi Puri.
Check out our easy to prepare collection of chaat recipes which has recipes like Khasta Kachori Chaat , Aloo Chaat , Chole Tikki Chaat , Dahi Ragda Chaat and many more.
Enjoy how to make Dahi Puri recipe with detailed step by step photos and video below.
- To make dahi puri, arrange 6 puris on a serving plate and crack a small hole in the center of each of the 6 puris.
- Stuff each puri with 1 tsp of the potatoes and 1 tsp moong sprouts.
- Put 1/2 tsp of finely chopped onions over the moong.
- Top each puri with, 1/8 tsp red garlic chutney ½ tsp green chutney and 1 tsp khajur imli ki chutney.
- Top each puri with approx. 1 tbsp of curd.
- Sprinkle with a little chilli powder, cumin seeds powder and salt on top.
- Garnish with 2 tbsps of sev evenly over the puris.
- Also garnish with 1 tbsp of coriander.
- Repeat steps 2 to 8 to make 3 more plates.
- Serve dahi puri immediately.
Dahi Puri Video, Dahi Batata Puri by Tarla Dalal
Dahi Puri recipe with step by step photos
Put the red garlic chutney in a small bowl. You can buy this chutney from the market or make Red Garlic Chutney at home.
Add 1 tsp of water to the chutney. Since the chutney is a little thick, we add water to make it a more pourable consistency.
Mix well and keep aside.
Boil 1 cup of water in a deep non-stick pan. Add the soaked, sprouted moong into the deep water.
Cover with a lid. We are retaining the health aspect of the moong by two ways – firstly by using only 1 cup of water, we don’t need to drain any water as all of it gets used up and hence no nutrients go to waste. Secondly, we avoid the loss of nutrients by cooking the moong covered with the lid.
Cook the moong sprouts, covered with a lid, on a medium flame for 12-15 minutes, while stirring occasionally. This is to ensure that the moong does not stick to the bottom of the pan.
Transfer to a plate to keep aside to cool.
Keep all the ingredients for the Dahi Puri ready before making as once you put all the chutneys, they will have to be consumed immediately so that they do not get soggy.
Arrange 6 puris on a serving plate. This is usually one serving size for Dahi Puri. The puris used here are easily available in the market. If you want to try, you can even make the Puri at home.
Using your thumb or index finger, crack a small hole in the center of each of the 6 puris.
Stuff each puri with approximately 1 tsp of the boiled and chopped potatoes. One plate will require approximately 1/4 cup of potatoes.
Now put 1 tsp of moong sprouts evenly over the potatoes. Approximately 1/4 cup of moong sprouts will be required per plate. If you do not have sprouted moong, you can use regular un-sprouted moong beans as well.
Put 1/2 tsp of finely chopped onions over the moong. One plate of Dahi Puri will require approximately 1 tbsp of finely chopped onions.
Now top each puri with approximately 1/8 tsp of the garlic chutney. Since this garlic chutney is very strong, you can increase or decrease the proportion according to your preference. We will need approximately 3/4 tsp red garlic chutney for one plate of Dahi Puri.
Top each dahi puri with ½ tsp green chutney, you can try this green chutney recipe which can easily be made at home.
Also top the Dahi Puris with 1 tsp khajur imli ki chutney. You can use store bought chutney or you can try this Khajur Imli ki Chutney at home.
Now top each puri with approx. 1 tbsp of curd. Make sure the curd is whisked well so that there are no lumps of dahi in the dish.
Sprinkle with a little chilli powder.
A little cumin seeds powder and salt on top.
Generously sprinkle 2 tbsps of sev over the puris so as to completely cover them.
Garnish the Dahi Puri with fresh coriander leaves, about 2 tsp.
Repeat steps 2 to 14 make 3 more plates of dahi puri. If you are not a fan of this Dahi Puri, you can try a unique dish like Stuffed Monaco Biscuit Sev Puri.
Serve Dahi Puris immediately.
Nutrient values (Abbrv) per plate
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