Dahi Batata Puri

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5 from 1 vote

A delicious Indian Street food recipe; Dahi Batata Puri is great to make at home.

It is perfect with the chilled yogurt, the add-ins and the sweet, spicy and tangy chutneys!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, chaat, Snack

Cuisine: Chaat, Indian

Diet: Vegetarian

Servings:

Calories: 691kcal

Author: Smruti

Ingredients

18 Golgappa Puris
1 medium Potato
½ cup Moong
¼ cup Brown Chana
¼ cup Sweet Dates Tamarind Chutney
2-3 tablespoon Spicy Cilantro Chutney
2-3 tablespoon Spicy Garlic Chutney
1 teaspoon Chaat Masala
¼ cup Thin Sev
4-5 stalks Cilantro to top
1 ½ cup Yogurt
¼ cup Sugar
¼ teaspoon Rock Salt
¼ teaspoon Cumin Powder

Instructions

Pre preparation

Soak brown chana and moong overnight. After they have soaked, boil moong till soft.
¼ cup Brown Chana, ½ cup Moong
Boil the chana with the potato in a pressure cooker. Then peel the potatoes and mash it using a masher. Mix in the half the moong and all the brown chana. Add some diced green chili and cilantro.
1 medium Potato
Prepare the three chutneys; sweet dates tamarind chutney, spicy cilantro chutney and garlic chutney.
¼ cup Sweet Dates Tamarind Chutney, 2-3 tablespoon Spicy Cilantro Chutney, 2-3 tablespoon Spicy Garlic Chutney
Add sugar, cumin powder and salt to the yogurt. Whisk till smooth.
1 ½ cup Yogurt , ¼ cup Sugar, ¼ teaspoon Rock Salt, ¼ teaspoon Cumin Powder

Assembling the Dahi Batata Puri

Place puris in a plate. Make a hole in each one. Ensure they do not break through and through.
18 Golgappa Puris
Add a little of the boiled potato and brown chana mixture in each puri.
Add the boiled moong in each puri.
Next add the seasoned yogurt in the puris and on them too.
Put a spoon of the three chutneys in each puri.
Sprinkle chaat masala on all of them.
1 teaspoon Chaat Masala
Spread thin sev on everything.
¼ cup Thin Sev
Add some chopped cilantro and serve immediately.
4-5 stalks Cilantro

Video

Notes

Prepare all the ingredients before you start preparing dahi batata puri. The recipe comes together quickly if it is all ready.

Adding diced onions, boiled peas (ragda) and tomatoes works in the recipe too.

Make the chutneys before hand and chill the yogurt. These are essential elements of the chaat.

Make yogurt that is pourable yet not too thin. Dilute it with some water if required.

Enjoy the chaat as soon as it is ready. The puri will get soggy quickly.

Ensure the puris are intact when you start. The ones with holes at the bottom will leak all the filling before enjoying.

To set the same as a DIY station; prepare the filling, chutneys and seasoned yogurt. Place in individual containers and let each person make their mix.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition