Spicy Dahi Puri Chaat Recipe

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Dahi Puri Chaat is made by stuffing crispy puffed puris with boiled potatoes and topping with a combination of sweet, sour, and spicy chutneys, sev, and beaten curd giving it a perfectly balanced tongue tickling taste. It is perfect for parties as it can be easily prepared in large quantities.

Ingredients

2 cupswhisked curds (dahi)
24puris ( easily available in the market)
8 tbspboiled mixed sprouts (chana , matki , moong etc.)
1/2 cupboiled and peeled potato cubes
1/2 cupsoaked boondi
12 tbspkhajur imli ki chutney
12 tspgreen chutney
6 tspred garlic (lehsun) chutney
saltto taste
Chilipowder for sprinkling
roastedcumin seeds (jeera) powder for sprinkling

For khajur imli ki chutney

1 cupdeseeded dates (khajur)
2 tbspdeseeded tamarind (imli)
1/2 cupgrated jaggery (gur)
1/2 tspchili powder
1 tspcumin seeds (jeera) powder
saltto taste

For green chutney

1-1/2 cupsroughly chopped coriander (dhania)
4green chilies, roughly chopped
1-1/2 tsplemon juice
1 tbspsugar
4 tbspfreshly grated coconut
saltto taste

For red garlic chutney

1 cuppeeled garlic (lehsun) cloves
1 tbspchili powder
1/2 tbsplemon juice
saltto taste

For The Garnish

nylonsev
choppedcoriander (dhania)

Directions

For khajur imli ki chutney

Wash the dates and tamarind and put them in a pressure cooker and add jaggery and 1 cup of water and pressure cook for 15 min and allow the steam to escape and then blend in a mixer to a smooth paste and strain the mixture through a sieve.
Add 1½ cups of water, chili powder, cumin seeds powder and salt and mix it well and keep it aside.

For green chutney

Blend coriander, green chili, coconut, lemon juice, sugar, and salt into a smooth mixture and keep it aside.

For red garlic chutney

In a blender add garlic, chili powder, lemon juice, and salt along with ¼ cup of water and blend to a fine paste and keep it aside.

How to proceed

In a bowl add potato and boondi and mix it well.
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 a little potato-boondi mixture and 1 tsp mixed sprouts.
Top each puri with ½ tsp green chutney, ¼ tsp red garlic chutney, and 1½ tsp khajur imli ki chutney.
Top each puri with approx. 1 tbsp of curd and sprinkle with a little chili powder, cumin seeds powder, and salt on top.
Garnish with sev and coriander and serve it.

Check More Chaat Recipes

Meghna Nath