Maharashtra

Dahi puri

Name: Dahi puri
Total time: 25 min
Yield: 4 servings
Cuisine: Mumbai street food
Ingredients: 24 puris pani puri shells (golgappe); 1 large boiled and mashed potato; 1/2 cup steamed moong sprouts (mung bean sprouts); 1 1/2 cups chilled curd (plain yogurt, natural yoghurt); 1 tbsp sugar; 1/3 cup sev; Mint leaves, for green chutney; Coriander leaves (cilantro), for green chutney; 1 green chilli; a lemon size ball for sweet chutney tamarind; 3 tbsp for sweet chutney jaggery; 4 or 5 seedless dates; 1 tsp chaat masala; 1 tsp roasted cumin powder (ground cumin); 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp black salt

Puris filled with potato, then drowned in sweet curd and chutneys. Pani puri's calmer sibling.

25 minTime

9 gProtein each

mildSpice

The cool chaat2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

357kcalsame

9 gproteinsame

4 gfibresame

25minutessame

Dahi puri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Pani puri shells (golgappe)24 puris

Potato1 large, boiled and mashed

Moong sprouts (mung bean sprouts)½ cup, steamed

Curd (plain yogurt, natural yoghurt)1½ cups, chilled

Sugar1 tbsp

Sev⅓ cup

Mint leavesfor green chutney

Coriander leaves (cilantro)for green chutney

Green chilli1

Tamarinda lemon size ball, for sweet chutney

Jaggery3 tbsp, for sweet chutney

Dates4 or 5, seedless

Chaat masala1 tsp

Cumin powder (ground cumin)1 tsp, roasted

Red chilli powder (indian red chili powder)½ tsp

Black salt½ tsp

Method

4 steps

1Make the chutneys. Blend mint, coriander, green chilli, a squeeze of lemon and salt with a little water. Simmer tamarind, jaggery and dates in a cup of water till soft, then blend and strain.
2Whisk curd with sugar and black salt till smooth. Chill.
3Crack the puris, fill with potato and sprouts.
4Pour curd over, then chutneys, cumin, chilli powder, chaat masala and sev. Serve at once.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Dahi puri

Puris filled with potato, then drowned in sweet curd and chutneys. Pani puri's calmer sibling.

25 minTime

9 gProtein each

mildSpice

The cool chaat2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

357kcalsame

9 gproteinsame

4 gfibresame

25minutessame

Dahi puri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Pani puri shells (golgappe)24 puris

Potato1 large, boiled and mashed

Moong sprouts (mung bean sprouts)½ cup, steamed

Curd (plain yogurt, natural yoghurt)1½ cups, chilled

Sugar1 tbsp

Sev⅓ cup

Mint leavesfor green chutney

Coriander leaves (cilantro)for green chutney

Green chilli1

Tamarinda lemon size ball, for sweet chutney

Jaggery3 tbsp, for sweet chutney

Dates4 or 5, seedless

Chaat masala1 tsp

Cumin powder (ground cumin)1 tsp, roasted

Red chilli powder (indian red chili powder)½ tsp

Black salt½ tsp

Method

4 steps

1Make the chutneys. Blend mint, coriander, green chilli, a squeeze of lemon and salt with a little water. Simmer tamarind, jaggery and dates in a cup of water till soft, then blend and strain.
2Whisk curd with sugar and black salt till smooth. Chill.
3Crack the puris, fill with potato and sprouts.
4Pour curd over, then chutneys, cumin, chilli powder, chaat masala and sev. Serve at once.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dahi puri

Make it your way

Ingredients

Method

Dahi puri

Make it your way

Ingredients

Method

Make it a meal