Dahi Sev Puri 5/5 (1)

Dahi puri / Dahi sev puri or Dahi sev batata puri is a snack made of puffed puris, stuffed with spiced potatoes and chickpeas, drizzled with three chaat chutneys namely Garlic chutney, Green chutney, Sweet dates tamarind chutney and sprinkled with spice mix and generously with sweet curd, garnished with pomegranate and sev. Other related form of this chaat are Sev puri chaat, Dahi papdi with a mild variation. This is a complete package of tastes like sourness, spicyness and sweetness with a cold drizzle of sweet curd on a cruchy puffed puri.  Yup, it’s a hearty fare to many. As I pen down this recipe I started craving for it, that’s the true chaat love. Your diet guilt will come no way before your chaat craving. That’s the MAGIC…✨

Throughout India, Chaat has become an integral part of the cuisine.

Chaat, the word itself will take you to a different world where your diet resolutions stand no value. Chaat is everyone’s favorite, we can’t resist having it at anytime of the day. Though restaurants serve chaat, street vendor’s chaat touch your souls. Since I was brought up in a place called Sowcarpet in Chennai where there was a strong Marwari community from Rajasthan, street food was a part and parcel of my childhood. Still those flavours are lingering in my palette which I tried to reproduce it in this recipe. Hope I did justice to it.

It becomes more handy if you have all the chutneys and stuffings  prepared a day before. Then this recipe involves absolutely no cooking on the day of assembling. Yeah, i can see how glad you are, to know it involves zero cooking ..🤩. Also with these ingredients you can make multiple chaats.

Don’t forget to scroll down the Notes, you’ll have a bonus recipe under my Kitchen Secrets. My kitchen secret saves you when you are puzzled with leftovers and looking for some variation. Every recipe in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲. You’ll visualize how each leftover of that recipe transforms into an unimaginable dish, unleash your creativity and explore beyond your limits.

When you are preparing chaat, you’ll end up with leftovers in many forms. It can be filling, chutneys or puris. I had excess puris. I tried a fusion between Mexican and Indian. That’s how this mini-bite sized Tacos Golkappas evolved. This Indian hors ď oeuvre will become a hearty fare for your whole family, you can’t resist making it again and again.

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Boil the potatoes in pressure cooker or microwave oven. Let it cool, then peel and mash it along with red chilli powder, salt, cumin powder, black salt and amchoor powder and keep it aside. Soak the White Channa / Chickpeas for overnight, drain the water and pressure cook it with enough whistles for it to cook softly. (Number of whistles depending upon your cooker and the quality of channa you take). Once the pressure is released, drain the viscous water (aquafaba) from the channa and preserve it for later use (check notes). Check if it’s properly cooked, it should be easily mashable between your fingers. Add a tbsp of Green chutney and little salt. Mix it thoroughly and keep it aside.

Now to assemble the chaat. You can prepare all the Chutneys mentioned above prior the day and store it in the refrigerator and remove it an hour before you prepare the chat. Feel free to check the recipes of the

a) Garlic chutney,

b) Green chutney,

Sweet dates tamarind chutney using respective hyperlinks.

Mix three cups of curd with sugar and salt and whisk well with a beater to get an even smooth texture. Keep ready all the spices together mentioned under spice powder mix in a bowl. Take pomegranate seeds and sev, coriander leaves in separate bowls. Now arrange 8 golkappas or puris in a serving plate, make hole in the centre gently without breaking apart the puri.

start stuffing the spiced potato and channa mix into it, add raw mango and pomegranate.

Then start adding Green chutney,

Garlic chutney / lahsun ki chutney,

sweet dates tamarind chutney, and finish it with sev and 2 – 3 pomegranate seeds into each puri.

After stuffing all the puris on the plate, drizzle the curd mixture on top of it.

And sprinkle the spice powder mix to it.

Again drizzle Garlic chutney

Then Green chutney / mint coriander chutney

And sweet chutney on top of it

Along with sev, pomegranate, coriander leaves and spice powder mix.

Now your mouth watering dahi sev puri is ready to serve. Serve immediately as after few minutes it may turn soggy, preferably do it in batches.

Recipe Card

Prep time: 45 minutes

Cooking time : 0 minutes

Cuisine : Indian

Category : Chat, Street food

Serves : 6

Author : Manimala 

Ingredients:

Puris / Golkappas  – 30 -35

Curd mix:

Beaten thick curd – 2-3 cups

Salt – 1 tsp

Sugar – 3 tbsps

For stuffing:

Boiled Potatoes – 1 cup

Red chilli powder – ¼ tsp

Cumin / jeera powder – ¼ tsp

Salt – as required

Black salt – a pinch

Dry mango powder  / Amchoor powder – a pinch

Boiled chickpeas / channa – 1 cup

Green chutney – 1 tbsp

Salt  – to taste

Raw mango – ¼ cup

Chutneys:

Green chutney – ½ cup

Sweet Dates Tamarind chutney – ½ cup

Lahsun ki chutney / Garlic chutney – ¼ cup

Spice powder mix:

Red chilli powder – 1 tsp

Cumin / Jeera powder -1 tsp

Black salt / kala namak – ½ tsp

Dry mango powder / Amchoor powder  – ½  tsp

Chat masala – ½ tsp

Salt – ¼ tsp

For garnish:

Sev – 1 cup

Pomegranate – ½ cup (optional)

Coriander leaves – ¼ cup

Instructions:

1. Boil the potatoes in pressure cooker or microwave oven. Let it cool, then peel and mash it along with red chilli powder, salt, cumin powder, black salt and amchoor powder and keep it aside.
2. Soak the White Channa / Chickpeas  for overnight, drain the water and pressure cook it with enough whistles for it to cook softly. (Number of whistles depending upon your cooker and the quality of channa you take).
3. Once the pressure is released, drain the viscous water (aquafaba) from the channa and preserve it for later use (check notes). Check if it’s properly cooked, it should be easily mashable between your fingers. Add a tbsp of Green chutney and little salt. Mix it thoroughly and keep it aside.
4. Now to assemble the chaat:
   1. You can prepare all the three chutneys mentioned above prior the day and store it in the refrigerator and remove it an hour before you prepare the chat.
   2. Feel free to check the recipes of the Garlic chutney, Green chutney, Sweet dates tamarind chutney using these hyperlinks.
   3. Mix three cups of curd with sugar and salt and whisk well with a beater to get an even smooth texture.
   4. Keep ready all the spices together mentioned under spice powder mix in a bowl.
   5. Take pomegranate seeds and sev, coriander leaves in separate bowls.
   6. Now arrange 8 golkappas or puris in a serving plate, make hole in the centre gently without breaking apart the puri, start stuffing the spiced potato and channa mix into it, add raw mango and pomegranate.
   7. Then start adding Green chutney, Garlic / Lahsun ki chutney, Sweet dates tamarind chutney, one by one and finish it with sev and 2 – 3 pomegranate seeds into each puri.
   8. After stuffing all the puris on the plate, drizzle the curd mixture on top of it and sprinkle the spice powder mix to it.
   9. Again drizzle Garlic, Green and Sweet chutney on top of it along with sev, pomegranate, coriander leaves and spice powder mix.
   10. Now your mouth watering Dahi sev puri is ready to serve. Serve immediately as after few minutes it may turn soggy, preferably do it in batches.

Notes:

• Other related forms of this chaat are Sev puri chaat, Dahi papdi with a mild variation, try them with the hyperlinks given. It’s a must try chaat..😋😋😍

• I have used chickpeas, you can also use cooked whole green Moong dal or Moong dal sprouts.
• You can prepare these Chutneys and store it in the refrigerator for a week or in the freezer for more shelf life.
• There is no hard fast rules for the quantities of Chutneys to be used, it’s purely according to your taste buds.
• I used store bought puris, in my later posts I’ll share the recipe for homemade puris.
• Also raw mango, pomegranate are optional still the sourness and sweetness of both elevate this chaat to the next level.
• This SpiceMix gives an extra zing to the chat…don’t miss it.
• Dahi / yoghurt / curd is the important ingredient, don’t use sour curd ,use the fresh curd or laban (thick buttermilk) and beat it to get a creamy texture, adding sugar enhances the flavour.

Now time for my Kitchen Secrets….😉😍

When you are preparing chaat, you’ll end up with leftovers in many forms. It can be filling, chutneys or puris. I had excess puris. My chutneys ran out, and I was lazy to prepare all the 3 chutneys again. I was wondering for a week what to do with the leftover puris. I was also happening to prepare tacos for some guests that week. Suddenly an idea struck like lightning. Why not try a fusion between Mexican and Indian. That’s how this mini-bite sized Tacos Golkappas evolved.

This Indian hors ď oeuvre will become a hearty fare for your whole family, you can’t resist making it again and again.