Dahi Puri

 

I first tasted dahi puri during our vacation to Agra. Agra known for their chaat varieties and their streets are flock with endless chaat wallah selling all kind of chaat imaginable. All the stalls are equally busy with customers queuing up to taste those sweet and tangy chaat. We had our fair share of chaat from many stalls there and one of those are this delicious dahi puri served with freshly made thick and creamy buffalo milk yogurt. The quality of the yogurt still lingering in my mouth after years of tasting it. 

Slowly chaat are earning it's popularity in Malaysia and the most famous is pani puri. I made pani puri many times and blogged the same. After pani puri I managed to whip up lip smacking dahi puri at the comfort of my own kitchen and it turns out absolutely yummy. I used Greek yogurt instead of hung curd for the short cut version. Greek yogurt works well in this chaat recepi as it's rich, creamy and thick which is perfect for drizzling all over the crispy puri.

I made them exactly with the same stuffing of boiled and mashed potato, boiled mung beans and black chickpeas or Kala channa t9 create the same flavour of my Agra chaat experience. You may use store bought or homemade mint chutney & tamarind chutney. I used homemade for perfect taste. Both the chutneys are essential elements on all chaat varieties. Made your own and store in the fridge and it comes handy when you want to dish out chaat of your preferences. Now,  let me enjoy my gorgeous and finger licking dahi puri.

Ingredients 

1 cup chilled plain Greek yogurt

20-30 pcs pani puri 

1 tsp granulated white sugar 

1/2 cup boiled and mashed potato 

1/2 cup boiled black chickpeas

1/2 tsp ginger juice 

1/4 tsp green mung beans 

1/4 cup nylon sev

1/2 tsp salt 

1/4 cup mint chutney 

1/4 cup tamarind chutney 

2 tbsp chopped coriander leaves 

3 tbsp pomegranate seeds  

1/4 tsp Kashmiri chilly powder 

1/4 tsp roasted cumin powder 

1/2 chaat masala

Methods

In a bowl add yogurt, sugar and ginger juice. Whisk till sugar dissolves.

In a another bowl, mix together chaat masala,cumin powder, Kashmiri chilly powder and keep aside. 

Make a small hole in the pani puri and arrange in a serving plate.

Stuffed panic puri with boiled potato,mung beans and chickpeas.

Drizzle the yogurt all over the pani puri and sprinkle with half of the prepared chaat masala mix. 

Drizzle the mint chutney follow by tamarind chutney and sprinkle with the remaining chaat masala mix.

Top with chopped coriander leaves,nylon sev and pomegranate seeds. 

Serve immediately.