What makes a Dahi Puri truly divine is obviously the humble curds which are made daily in every Indian household. The curds have to be fresh and chilled and most importantly of the right consistency i.e. neither too thick nor too thin. Save the semi puffed (half puffed) or damaged puris which cannot be used for serving Pani Puri to make Dahi Puri.

Preparation Time: 20 mins   
Cooking Time: 0 mins    
Total Time: 20 mins    
Makes 4 plates


2 cups whisked curds (dahi)
24 puris
8 tbsp boiled mixed sprouts (chana , matki , moong etc.)
1/2 cup boiled and peeled potato cubes
1/2 cup soaked boondi
12 tbsp khajur imli ki chutney
12 tsp green chutney
6 tsp red garlic (lehsun) chutney
salt to taste
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling

For The Garnish
nylon sev
chopped coriander (dhania)


  1. Combine the potato and boondi in a deep bowl and mix well.
  2. Arrange 6 puris on a serving plate and crack a small hole in the center of each of the 6 puris.
  3. Stuff each puri with a little potato-boondi mixture and 1 tsp mixed sprouts.
  4. Top each puri with ½ tsp green chutney, ¼ tsp red garlic chutney and 1½ tsp khajur imli ki chutney.
  5. Top each puri with approx. 1 tbsp of curd.
  6. Sprinkle with a little chilli powder, cumin seeds powder and salt on top.
  7. Repeat steps 2 to 6 to make 3 more plates.
  8. Serve immediately garnished with sev and coriander.

Nutrition Value

Value per plate % Daily Values
Energy 367 cal 18%
Protein 7.4 g 13%
Carbohydrates 29.8 g 10%
Fiber 2.2 g 9%
Fat 22.1 g 33%
Cholesterol 16 mg 4%
Vitamin A 316.3 mcg 7%
Vitamin B1 (Thiamine) 0.1 mg 10%
Vitamin B2 (Riboflavin) 0.1 mg 9%
Vitamin B3 (Niacin) 0.4 mg 3%
Vitamin C 4.1 mg 10%
Vitamin E 0 mg 0%
Folic Acid (Vitamin B9) 12.8 mcg 6%
Calcium 233.2 mg 39%
Iron 0.9 mg 4%
Magnesium 36.2 mg 10%
Phosphorus 162.4 mg 27%
Sodium 24.5 mg 1%
Potassium 181.7 mg 4%
Zinc 0.2 mg 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.