Dahi Puri: Sweet, Spicy and Tangy Chaat

Dahi Puri Dahi Puri: Dahi Puri, also known as Dahi Batata Puri, represents a delightful and flavorful street food snack originating from Mumbai. This chaat is a harmonious blend of sweetness, sourness, tanginess, spiciness, and crispiness, making it a favorite among food enthusiasts.

Dahi Puri

Preparation Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Cuisine: Indian Street Food

Course: Snacks

Diet: Vegetarian

Difficulty Level: Moderate


  • 2 to 3 medium-sized potatoes, boiled and peeled
  • 1 small onion, finely chopped (optional)
  • 1 small tomato, finely chopped (optional)
  • 2 tablespoons chopped coriander leaves
  • ½ to ¾ cup Curd (yogurt), as required
  • ½ cup Coriander Chutney
  • ½ cup Tamarind Chutney
  • ¼ to ½ cup Red Chili Chutney
  • 24 to 30 Puris or golgappas
  • Sev (fried thin gram flour vermicelli), as required
  • Red chili powder, as required (optional)
  • Chaat masala, as required
  • Roasted cumin powder, as required
  • Black salt or regular salt, as required

Also Read: Indian Dinner Recipes veg



  1. Begin by preparing all the chutneys and set them aside. Links for the three chutneys are provided in the ingredient list above.
  2. Chutneys can be made a day before and refrigerated for convenience.
  3. Boil the potatoes until tender. This can be done in a pan, Instant Pot, or pressure cooker.
  4. Once the potatoes are cooled, peel and chop them into small cubes.
  5. Finely chop the onions, tomatoes, and coriander leaves.
  6. Beat the yogurt (curd) until smooth and set it aside.

Making Dahi Puri:

  1. Arrange the puris or golgappas on a plate. Determine the number of puris to be served on each plate.
  2. Crack open the puris at the center to make room for the potatoes and chutneys.
  3. Stuff the chopped potatoes into the puris.
  4. Add the chopped onions and tomatoes (optional) on top of the potatoes in the puris.
  5. Optionally, sprinkle a few pinches of chaat masala, roasted cumin powder, red chili powder, and black salt or regular salt on the fillings.
  6. Top the stuffed puris with green chutney, sweet chutney, and red chutney according to your preference.
  7. Add yogurt to each puri.
  8. Sprinkle all the dry ground spices and seasonings—chaat masala, roasted cumin powder, red chili powder, and black salt or regular salt.
  9. Add sev on top, ensuring each puri is covered.
  10. Garnish with chopped coriander leaves.
  11. Serve the Dahi Puri immediately to prevent the puris from becoming soggy.

Also Read: Kala Jamun


  • Preferably use homemade curd that is not too sour or tangy.
  • Potatoes can be boiled using a stovetop pressure cooker, Instant Pot, or in a pan.
  • Additional filling ideas include steamed or boiled mung bean sprouts, boiled white or black chickpeas. Crispy fried boondi can also be added as a topping along with the sev.
  • The recipe can be scaled to make a larger batch for potlucks and parties.

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