Dahi puri is a savoury Indian snack (called chaat) that originates from Mumbai. Puri are crispy, puffy shells that are served with lots of different fillings. Dahi puri is a version that contains yoghurt and was my favourite of all the different types I tried in India. Sev are crunchy deep fried thin strands of flour, used to add texture and crunch to a dish. All the ingredients can be found in Indian spice shops — I shop at the ones in Sandringham, Auckland. Buying the ingredients pre-made means all you have to do is have fun assembling (and eating) the puri.
Ingredients
| 400 g | Agria potatoes, cut into 2cm cubes (Main) |
| 1 bag | Puri shells, about 18 (Main) |
| 2 Tbsp | Vegetable oil |
| 1 ½ tsp | Curry powder |
| ½ cup | Chutney, tamarind |
| ½ cup | Chutney, mint |
| ½ cup | Plain unsweetened yoghurt |
| ¼ cup | Coriander, chopped |
| 3 Tbsp | Sev, Indian crunchy noodle snack made from chickpea flour |
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Directions
- Cook potatoes in boiling salted water until tender (10-12 minutes). Drain and set aside.
- Heat oil in a frying pan on medium heat. Add drained potatoes and curry powder; fry for 2-3 minutes until potatoes start to break up and are well coated in the curry powder. Season to taste with salt.
- To assemble dahi puri, break a small hole in the top of each puri shell using the handle of a teaspoon. Fill with a teaspoon of potatoes, ¼ teaspoon tamarind chutney, ¼ teaspoon mint chutney and 1 teaspoon yoghurt. Sprinkle over coriander and sev. Serve and eat immediately.
