Dahi Puri Shots
Mumbai's most beloved chaat — crunchy hollow puris filled with tangy tamarind chutney, spiced boiled potato, chickpeas and a flooded pour of ice-cold beaten yoghurt, topped with sweet tamarind, green chutney, sev and pomegranate seeds. The viral version is served as "shots" — each puri filled tableside.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix mashed potato with chickpeas, diced onion and chaat masala.
About 5 min
Whisk yoghurt smooth with sugar and salt; keep cold.
About 14 min
Make a small hole in the top of each puri. Fill with a teaspoon of the potato mixture.
About 14 min
Arrange filled puris in a shallow bowl or on a platter. Spoon a little tamarind chutney and green chutney into each.
About 14 min
Just before serving, flood each puri with cold yoghurt. Top with sev, pomegranate seeds and a dusting of cumin and chilli powder. Eat immediately — the crunch is fleeting.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 10 g
- Carbs
- 44 g
- Fat
- 8 g
- Fibre
- 6 g
- Sugar
- 14 g
- Sodium
- 480 mg
Contains: gluten, soy
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Recipe by Boon Tools.