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