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Sonia’s Fun Fact #1029: I live on 3 main food groups – Chai, Biryani and Chaat!

Now, as I fight the urge to go make the first 2 items, I figured I might as well share a quick recipe for one of my favorite dishes!

Dahi Puri has been a longstanding winner in the chaat category – particularly because I’m a huge yogurt fan. If you didnt know already – it is literally the coconut oil of dairy products.

Too spicy? Add yogurt. Too bland? Add yogurt. Need a face mask? Add yogurt. You broke? Add yogurt.

Trust me, It’s all relevant.

In all seriousness though, this is definitely one of my go-to snacks on the rare occasion I get to snuggle up with my besties and catch up. The club can wait – this chaat cannot!

So, without further ado, here’s my rendition of Dahu Puri that will have you feelin’ all sorts of Bollywood goodness!

Dahi Puri 

This Dahi Puri recipe is so easy to make and fun to make – you’ll be wishing for more! Feel free to add more chili powder to make it a little spicier! 

Serves 3 people


  • 12-24 Puris (Had to use pre-made puris for the pictured set because I was on a time crunch but I highly recommend that you make your own for the future. I’ll post a recipe for that soon!)
  • Green Chutney, as needed
  • Red Chutney, as needed
  • 1-1 1/2 cups Plain Non-Fat Yogurt beaten with 1-2 tablespoons of water and 1/2 tsp of sugar.
  • Coriander / Cilantro Leaves for Garnishing
  • Chaat Masala
  • Sev (optional)

For Filling:

  • 2 potatoes, cubed and boiled
  • 1 cup cooked chick peas
  • 2 tomatoes chopped
  • 1 tbsp olive oil
  • 1 tbsp ginger garlic paste
  • 1 tbsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 red onion chopped finely
  • 1/2 tbsp turmeric powder
  • 1 tsp red chili powder
  • Salt & Black Pepper to Taste


Filling Directions:

  1. In a skillet, heat the olive oil on low to medium heat and add cumin and mustard seeds. Stir occasionally and cook until fragrant – approximately 2-3 minutes.
  2. Add ginger garlic paste and onions. Cook until onions have browned. Feel free to add a couple dashes of water to avoid sticking to the bottom of the pan.
  3. Once onions have browned, add tomatoes, turmeric powder, red chili powder, salt and pepper. Stir and cook until tomatoes are mashed – approximately 5 minutes. Add water to avoid sticking during this step as well.
  4. Add the cooked potatoes and chick peas, stir until spices have been thoroughly combined. Mash potatoes slightly so they are not too large but not fully mashed. See photo for reference.
  5. Taste for salt / spices. Add necessary spices for adjustment.
  6. Upon completion, set aside to cool for stuffing.



Assembly Directions:

  1. Gather all ingredients and keep nearby for easy assembly.
  2. Break a whole on the top of each puri large enough to fit stuffing.
  3. Fill each puri with the potato / chick pea mixture and set out on a plate.
  4. Top off each with yogurt mixture, green and red chutney. Sprinkle sev all over with an even coating of chaat masala.
  5. Garnish with coriander / cilantro leaves.
  6. Serve immediately with chai:)



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