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Dahi Puri


 Basically Dahi Puri is a snack originating from India. Which is especially popular in the state of Maharashtra in India. The dish from of chaat and originates from the city of Mumbai. It is served with mini-puri in local we also call golgappa, which is more popularly in every city in India it is recognized from the dish pani puri. 

Dahi Puri Recipes
1. Chop peeled potatoes, onions, tomatoes and coriander leaves finely. Keep the pooris or golgappas, green mint coriander chutney, sweet chutney and red chutney on the side.
2. Whip the curd or yogurt using a wired until it is smooth. Alternatively, you can use chilled yogurt instead. Make sure the yogurt is fresh and not sour and don't add any sugar as the sweetness will come from the tamarind date chutney.
3. Arrange as many puris or golgappas you like on a plate. Then break them from the top center using your fingers or spoon to create space for the potatoes and chutneys.
4. Stuff the chopped boiled pootatoes in the pooris. Now add the chopped onions and tomatoes on top.
5. Top the stuffed puris with green chutney, sweet chutney and red chutney. Add each chutney less or more according to your taste preferences.
6. Next add the whisked curd or yogurt with a spoon. Don't add too much of curd as it will make the puri go soggy fast. Depending upon the size and number of the puris you can add 1 to 2 tablespoons of the whisked and chilled curd.
7. Sprinkle few pinches of chaat masala powder, roasted cumin power, red chili powder and black salt or regular salt over the curd. Add the sev on top and make sure that each puri is covered with the sev.
Finally, garnish puris with chopped coriander leaves.
8. Serve Dahi Batata  puri chaat as soon as it is ready as the puris may become soggy after a few minutes. Relish and savor every bite of yummy Dahi Puri!
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