Dahi Batata Puri

Dahi Puri is popular chaat snack that is crispy on the outside and soft on the inside. Small crispy puri shells are filled with boiled potato cubes, spicy red chili chutney, tamarind chutney, green chutney, curd (dahi) and garnished with sev and coriander leaves. Make this Mumbai street style snack when you are craving for some Indian street food. Enjoy this tasty Dahi Batata Puri with an array of sweet, sour, tangy and spicy flavors!

I’ve tasted and thoroughly enjoyed street foods from around the world, but there’s something special to me about dahi batata puri (also known as dahi puri). Most popularly found in the state of Maharashtra, India, dahi batata puri is a form of chaat served with yogurt (dahi), potatoes (batata), and puris (crispy puffs). Usually drizzled with tamarind and green chutneys, the puris are stuffed with a simple spiced potato mix and meant to be enjoyed as one big bite. The result is an explosion of warm and cool, sweet and savory flavors, with raw onion providing a sharp contrast to the cool yogurt and warm potatoes. 

It’s not always easy to find dahi batata puri at local Indian restaurants — although one does come across versions of it — so I’m particularly glad that this dish is so easy to make at home. Once you have your ingredients, all of which can be bought at a local Indian or Asian grocer, the recipe comes together quickly and is fun to assemble. 

Dahi puri is a terrific way to kick off a dinner party. For formal gatherings, I pre-make the chaat and serve it on large platters. For casual get-togethers, I recommend setting up a DIY chaat station with bowls that include each of the fillings so everyone can assemble their own. 

 

Ingredients

  • 1/2 cup plus 4 teaspoons canola or vegetable oil, divided
  • 1 (7-ounce) package puri pellets
  • 2 large russet potatoes (about 1 1/4 pounds total)
  • 1 medium red onion
  • 2 to 3 fresh or dried curry leaves
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2/3 cup full-fat plain yogurt
  • 1/3 cup mild or hot green chutney, such as Maazah
  • 1/3 cup tamarind-date chutney, such as Deep
  • 2 teaspoons chaat masala

Optional toppings:

  • 1 cup pomegranate arils
  • 1 cup sev (crispy noodle snack), such as Haldirams Haldiram’s Plain Bhujia
  • 1/2 bunch fresh cilantro, coarsely chopped
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