Dahi Puri


Who doesn't love chaat? Most people whom I know are big fans of chaat items and keep visiting their favorite outlets for devouring this Indian street food. The only drawback with eating chaat outside is the low level of hygiene which is not good for our health. But do you know that it is very easy to make all the chaat items at home without compromising on taste and hygiene. Today I made a simple chaat, Dahi puri which is basically puri or the gol gappa topped with various chutneys, masalas and dahi or yogurt. The taste was  outstanding and with all the ingredients prepared beforehand, it was assemblds in just a few minutes. Here is the recipe.


All you need is

Gol gappe \ Puri - 30-40
Boiled potatoes - 1\2 cup ( cut into small cubes )
Boiled black gram \ kale chane - 1\2 cup ( soak for a few hours before boiling )
Boiled whole moong - 1\4 cup ( soak for a few hours before boiling )
Curd - 1 cup
Salt - 1\2 tsp
Chaat masala - 1\2 tsp
Roasted cumin powder - 1\4 tsp
Red chili powder - 1\4 tsp
Mint and coriander chutney - 1\4 cup
Sweet tamarind chutney - 1\4 cup
Nylon sev - 1\4 cup
Fresh coriander - 2 tbsp ( chopped )
Pomegranate seeds - 1\4 cup


Method of preparation

Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
Arrange the gol gappe on a plate.
Make a small hole in each gol gappa with your finger.
Fill small amount of boiled potato, black gram and moong in each gol gappa.
Pour yogurt from top.
Sprinkle little masala mixture that we made earlier on yogurt.
Sprinkle mint and coriander chutney and tamarind chutney on top.
Sprinkle some more masala mixture.
Sprinkle nylon sev, coriander and pomegranate seed on top.
Serve immediately.

Note - You can adjust the amount of ingredients to suit your taste.


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