The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes or chickpeas. A small amount of haldi powder or chilli powder, or both, may be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is garnished with sprinklings of crushed sev, moong dal, pomegranate and finely chopped coriander leaves.
While pani puri is typically served one piece at a time, a plate of many dahi puri is often served together. Each dahi puri is intended to be eaten whole, like pani puri, so that the spectrum of flavors and textures within may all be tasted together.
|Potato||1 Large , dice (boiled)|
|Boiled kabuli chana||1/4 Cup (4 tbs)|
|Puris of pani puri||6|
|Coriander chutney||1/4 Cup (4 tbs)|
|Beaten curd||1/4 Cup (4 tbs)|
|Date tamarind chutney||1/4 Cup (4 tbs)|
|Chat masala||To Taste|
|Sev||1/4 Cup (4 tbs)|
|Boondi||1/8 Cup (2 tbs)|
Please watch the video for directions!