Let us get started with some exciting Dahi Puri recipe!
Dahi puri, in my opinion, is the ultimate comfort food. It has all the richness of the curd along with all the goodness of your favourite chutneys used in chaats! To me and my family, it is always the last chaat item we order to counteract all the spicy foods we had before it. Dahi puri needs no introduction to Indians – it resides with our chaat valas and in our memories forever. To all you other weirdos who have never heard of Dahi puri, sure I’ll describe it for you. They’re crispy and crunchy puris filled with a spicy potato mixture which is then topped with Dahi or curd along with Meetha (tamarind chutney) and nutritious mint chutney as well.
The best part about this dish is the fact that even after you’re finished with the puris you still have this delicious, sweet and tangy mixture of all the flavours in the puris sans puri (which for me is the showstopper).
Now the chaat experience is something we will all miss out on for a little longer than we would want but why miss out on some good old, homemade meetha, dahi and of course dahi puri? Dive into the recipe to make dahi puris at home, from scratch!
Puris are actually a very simple 2 (main) ingredient foods! They are traditionally made with semolina or Suji and flour. Suji adds extra crispiness to the puris. These puris are truly so versatile and can be filled and enjoyed with a multitude of flavours. They are most commonly used in our beloved pani puri, sev puri raj kachori and loads more. The crispiness of the puri instantly gives the dish more texture and I have to mention the explosion of flavours it creates in your mouth, all in just one bite!
So for the puris, you just need some semolina and all-purpose flour. The ratio should be 2 portions of semolina and 1 portion of the flour. Just add some salt and rub it with some oil so that it forms a Sandy texture. Then add some lukewarm water and knead it into a soft dough. Rest it for 30 minutes and then sheet it into a very thin sheet of thickness around 3 millimetres. Then cut into circles of 5-6 cm diameter. And fry in some hot oil. The oil temperature has to be around 180 degrees celsius.
All of your puris might not puff, and it happens, you do not need to worry. But most of your puris will puff up. But instead of using them in dahi puri, you can make some papdi chat! Click here for a Puri Tutorial!
Meetha (Tamarind Chutney)
Tamarind is a sweet and sour fruit which is very commonly used in Indian households. It is generally soaked overnight to make the base of a rasam or in this case, Meetha. To many, like myself, it is the saving grace from all spicy chaats! Besides that, it adds a delightfully sweet and tangy dimension to the chaat. Although it seems complex, you’ll see that it is actually quite easy to make at home!
To make this sweet chutney we need some tamarind pulp which can be made by soaking the tamarind overnight. Take a saucepan and add your tamarind pulp and around 100 ml of water to it. Bring it to a boil and season it with some salt, sugar, and some chat masala. Then in a separate bowl mix some corn starch with a little water and add it to your tamarind chutney. We do this so that the chutney thickens.
Mint and Coriander Chutney
This chutney is very commonly known as green chutney and is heavily featured in almost every chaat item you will ever try! It brings a freshness to the chaat to cut through all the spices and the richness of the other ingredients. It’s very easy and inexpensive to make at home! Meetha and this chutney together complete any chat lover or chat vala’s kitchen.
When you make the Green chutney just make sure that you clean your mint and coriander nicely! Then in a mixer jar take your mint and coriander with some green chillies and add few cubes of ice. As we all know that when we grind something in a mixer blender it produces a lot of heat and that basically changes the chutney colour to dark green.
I really don’t think anybody likes a dark green chutney. We all prefer a bright green, flavourful chutney so that it looks very appetizing. And that is the reason we add a few cubes of ice so that even if the blender produces a lot of heat the ice cubes are able to resist that heat and maintain the temperature inside the jar.
Once you blend the chutney to a very smooth consistency, season it with salt and lemon juice during the time you serve it. Whenever never add lemon juice to the chutney in advance so that it does not turn dark in colour. Lemon juice is an acid so it reacts with the chutney and the colour goes dark. So it should be added in the end.
The curd used in chaat usually has a thicker consistency than usual curd. It is also sweeter than sour. This is because the curd is beaten with the sugar to make it the typical dahi we love. The dahi adds richness and also acts as a cooling agent while one is eating chaat.
Dahi puri generally has a potato heavy filling. It consists of boiled potatoes mixed with a list of fragrant and flavorful ingredients given below. This is the core of the heart of Dahi puri.
And for obvious reasons, we have a lot of curd inside dahi Puri. It is basically sweetened curd which is beaten so that it is very smooth in texture. Also in this recipe, I have tried to come up with some new elements. Like the potato sev, well to be very honest I did not have access to normal sev so I thought it is better I come up with something much more exciting. So I cut the potatoes into really thin strips, even thinner than Julienne. And deep-fried them in hot oil so that they become really crispy and to be very honest they turned out better than regular sev.