My entire family would gather together and someone would be in charge of making Masala Chai. Our little snacky chai get-together would turn into a 2-hour session of talking, laughing, and creating memories. I miss those days. Family hangouts are the best! The puri is filled with spiced potatoes, black beans, spiced yogurt, cilantro & tamarind chutneys, and spices, such as chat masala, kala jeera, red chili powder, and kala namak. It’s mouthwatering, chatpata, and insanely delicious. When consuming dahi puri, be sure to consume it right away else it will get soggy due to yogurt. If you’re looking for a fun twist, check out my Mexican Pani Puri recipe.
How is Dahi Puri different from Pani Puri?
Dahi Puri is more yogurt-based, whereas Pani Puri is more water-based. The pani in Pani Puri also known as Golgappa, consists of water, mint, cilantro, green chilies, ginger, and blended spices. This spiced water is added to the puri, spiced potatoes, and black chickpeas. And of course, I have a recipe for Pani Puri on my blog – do check it out! 2. High-pressure the 1/2 cup of black chickpeas in the Instant Pot with 1 1/2 cups of water for 40 minutes. Let the pressure naturally release. Drain and set aside. (Image 2) 4. Cube the potatoes. (Image 4) 5. Add the cubed potatoes to a mixing bowl. (Image 5) 6. Add spices – red chili powder, kala jeera (roasted cumin), chat masala, and black salt (kala namak). (Image 6) 7. Mix well. (Image 7) 8. Add fresh cilantro and mix. Set aside. (Image 8) 10. Mix well. Add 2 tablespoons of water for a slight runny texture. (Image 10) 12. Fill each puri with some spiced potatoes. (Image 12) 13. Next add boiled kale chane (black chickpeas). (Image 13) 14. Add chopped onions. (Image 14) 15. Fill with a couple of spoonfuls of spiced yogurt. (Image 15) 16. Then add tamarind chutney. (Image 16) 17. Then add cilantro chutney. (Image 17) 18. Sprinkle kala jeera, chat masala, and red chili powder. (Image 18) 19. Top each puri with thin sev. (Image 19) 20. Garnish. Drizzle a little more spiced yogurt, kala jeera, and red chili powder. (Image 20) 21. Top with a little more tamarind and green chutneys. (Image 21) 22. Serve immediately! Enjoy! (Image 22) ✓ Serve Immediately – Serve dahi puri immediately else it will get soggy with all the yogurt and chutneys. They should be crispy when you bite into them. ✓ Chutneys – I prefer making my cilantro chutney, however feel free to use store-bought. For tamarind, I prefer store-bought.
