Dahi puri is a savoury Indian snack (called chaat) that originates from Mumbai. Puri are crispy, puffy shells that are served with lots of different fillings. Dahi puri is a version that contains yoghurt and was my favourite of all the different types I tried in India. Sev are crunchy deep fried thin strands of flour, used to add texture and crunch to a dish. All the ingredients can be found in Indian spice shops — I shop at the ones in Sandringham, Auckland. Buying the ingredients pre-made means all you have to do is have fun assembling (and eating) the puri.
Ingredients
400 g | Agria potatoes, cut into 2cm cubes (Main) |
1 bag | Puri shells, about 18 (Main) |
2 Tbsp | Vegetable oil |
1 ½ tsp | Curry powder |
½ cup | Chutney, tamarind |
½ cup | Chutney, mint |
½ cup | Plain unsweetened yoghurt |
¼ cup | Coriander, chopped |
3 Tbsp | Sev, Indian crunchy noodle snack made from chickpea flour |
AdvertisementAdvertise with NZME.
Directions
- Cook potatoes in boiling salted water until tender (10-12 minutes). Drain and set aside.
- Heat oil in a frying pan on medium heat. Add drained potatoes and curry powder; fry for 2-3 minutes until potatoes start to break up and are well coated in the curry powder. Season to taste with salt.
- To assemble dahi puri, break a small hole in the top of each puri shell using the handle of a teaspoon. Fill with a teaspoon of potatoes, ¼ teaspoon tamarind chutney, ¼ teaspoon mint chutney and 1 teaspoon yoghurt. Sprinkle over coriander and sev. Serve and eat immediately.
A taste of Eat Well straight to your inbox
Sign up for Eat Well recipe inspiration, news and more.By signing up for this newsletter, you agree to NZME’s Terms of Use and Privacy Policy.