Dahi Puri (Crispy Chaat with Yogurt & Chutneys)
Crisp gol gappa shells filled with spiced potato, sweet and green chutneys, and chilled whisked yogurt, finished with sev and coriander. Assemble right before eating for the best crunch.
Ingredients
For the potato filling
- 3 medium potatoes about 450–500 g cooked; boiled, peeled, and coarsely mashed
- ½ tsp fine salt plus more to taste
- ¼ tsp turmeric powder optional, for color
- ½ tsp roasted cumin powder bhuna jeera
- ¼ –½ tsp chaat masala to taste
- 1–2 tbsp finely chopped coriander
- 1–2 green chilies optional; finely chopped
- ½ cup cooked chickpeas or white peas kabuli chana; optional; drained
For the whisked yogurt (dahi)
- 2 cups plain full-fat yogurt chilled
- ¼ –½ tsp fine salt
- 1–2 tsp sugar or powdered sugar to taste
- ½ tsp roasted cumin powder
- 2–4 tbsp water or milk optional, for pourable dahi
To assemble
- 24–30 crisp pani puri or gol gappa shells store-bought
- ⅓ –½ cup sweet tamarind chutney imli; homemade or store-bought
- ⅓ –½ cup green chutney coriander-mint; homemade or store-bought
- 1 –1½ cups fine sev
- ¼ cup finely chopped coriander
- 3–4 tbsp pomegranate arils optional
- Extra chaat masala for sprinkling
Instructions
Prep the filling
- In a bowl, combine mashed potatoes with salt, turmeric if using, roasted cumin powder, chaat masala, coriander, and optional green chili. Mix gently until slightly chunky, not gluey.
- Fold in cooked chickpeas or white peas if using. Taste and adjust salt and chaat masala in small pinches.
Whisk the dahi
- Whisk yogurt until smooth, then whisk in salt, sugar, and roasted cumin powder.
- Thin with a tablespoon of water or milk at a time if you want a drizzle-friendly consistency. Chill until assembly.
Set up and assemble
- Arrange shells on a platter or plates. Set out filling, both chutneys, dahi, sev, coriander, optional pomegranate, and a small bowl of extra chaat masala with spoons.
- Hold one shell cup-side up and crack a small opening on top with your thumb without crushing the shell.
- Spoon in a modest amount of potato filling, leaving room for yogurt.
- Add a few drops of green chutney, then a little sweet chutney (keep both light if you are new to timing).
- Spoon chilled whisked yogurt over the top so it cascades slightly, then immediately top with sev, coriander, optional pomegranate, and a pinch of chaat masala.
- Serve within minutes. For a crowd, work in pairs so one person cracks and fills while the other finishes with dahi and sev.
Notes
Assemble at the last minute: filled shells soften quickly; prep all components ahead, then build in small waves.
Vegan swap: use unsweetened coconut or soy yogurt; taste and adjust salt and sugar because tang varies by brand.
Gluten: most store shells are wheat-based; use GF-labeled shells or serve fillings as a deconstructed chaat on lettuce if needed.
Kids: skip or minimize green chutney, or stir a little sweet chutney into the whisked yogurt for a milder drizzle.
Storage: keep potato filling, yogurt, and chutneys in separate airtight containers in the refrigerator up to 1 day. Store unfilled shells in their sealed pack at room temperature until use. Do not store fully assembled dahi puri.
Vegan swap: use unsweetened coconut or soy yogurt; taste and adjust salt and sugar because tang varies by brand.
Gluten: most store shells are wheat-based; use GF-labeled shells or serve fillings as a deconstructed chaat on lettuce if needed.
Kids: skip or minimize green chutney, or stir a little sweet chutney into the whisked yogurt for a milder drizzle.
Storage: keep potato filling, yogurt, and chutneys in separate airtight containers in the refrigerator up to 1 day. Store unfilled shells in their sealed pack at room temperature until use. Do not store fully assembled dahi puri.
Tried this recipe?Let us know how it was!