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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Street-Style Dahi Puri

Dahi Puri Chaat

(45 reviews)
"

The cacophony of flavors in Dahi Puri is what makes it irresistible. Each bite bursts with the coolness of yogurt, the zest of chutneys, and the crunch of sev. My heart skips a beat just thinking about the bustling Mumbai streets where such delights are born.

"
Street-Style Dahi Puri
Prep time:20 mins
Cook time:5 mins
Total time:25 mins

Protein

6g

Carbs

32g

Fat

8g

Calories

220 kcal

Servings:
4
Vegetarian

Ingredients

puffed puris24
(store-bought or homemade)
boiled potatoes2 medium
(mashed)
boiled chickpeas1 cup
plain yogurt1 cup
(whisked)
tamarind chutney0.50 cup
green chutney0.50 cup
sev0.50 cup
(crispy chickpea flour noodles)
saltto taste
fresh cilantro0.25 cup
(finely chopped)
pomegranate seeds0.25 cup
(optional, for garnish)

Spices

red chili powder0.50 tsp
chat masala1 tsp

Directions

Prepare the Puri Filling

  1. In a mixing bowl, combine the mashed potatoes with boiled chickpeas.
  2. Season the mixture with red chili powder, chat masala, and salt.
  3. Mix until well combined.
Chef's tip: Ensure the potatoes are completely mashed to avoid lumps and uneven filling.

Fill the Puris

  1. Gently poke a hole in the center of each puri with your thumb.
  2. Stuff each puri with a spoonful of the potato and chickpea mixture.

Assemble the Dahi Puri

  1. Place stuffed puris on a serving plate.
  2. Top each puri with a generous spoonful of whisked yogurt.
  3. Drizzle tamarind and green chutneys over the puris.
  4. Sprinkle with sev, cilantro, and pomegranate seeds.
Chef's tip: Serve immediately to ensure the puris remain crispy and delightful.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.