Dahi puri

Tamara West

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

Directions

1. Cook potatoes in boiling salted water until tender (10-12 minutes). Drain and set aside.
2. 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.
3. 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.