Dahi poori
Dahi Poori is a popular Indian snack food that originated in Mumbai, the capital of Maharashtra. The name comes from the two main ingredients: dahi, which means yogurt, and poori, which means crispy shells.
About Dahi Poori

Dahi Poori, also known as “Dahi Batata Puri” or “Dahi Sev Puri.”. It is a famous chaat from Bombay, a.k.a. Mumbai. Dahi means yogurt in Hindi, sev is fried gram flour vermicelli, and batata refers to potatoes. Here batata is a Marathi word for potatoes.
When serving dahi puri top it with cold or chilled yogurt. The sprinkle the assembled pooris with tangy chaat masala, black salt, red chilli powder and roasted cumin powder. Dahi puri is best eaten as soon as it is assembled as the pooris get soggy fast due to the moisture from the yogurt.
To save time, make the chutneys the day before and refrigerate them for later. You can also buy ready-made puri or make them in advance.
Ingredients
- 2 to 3 potatoes – medium sized, boiled and peeled.
- 1 small onion finely chopped, optional
- 1 small tomato finely chopped, optional
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- 1/2 to 3/4 cup Curd (yogurt) or as required
- 1/2 cup coriander chutney or mint coriander chutney
- 1/2 cup tamarind chutney
- 1/4 to 1/2 cup red chili chutney
- 1/4 to 1/2 cup red chili chutney
- 24 to 30 puris or golgappas
- sev (fried thin gram flour vermicelli, add as required)
- red chili powder – as required, optional
- chaat masala – as required
- roasted cumin powder – as required
- black salt or regular salt, as required
Instructions
Preparation

- Firstly, prepare all the chutneys and set aside.
- You can also make chutneys a day before and refrigerate them.
- Boil the potatoes and let them cool. You can boil the potatoes in a pan, Instant pot or pressure cooker.
- Once cooled, peel and chop the potatoes to small cubes.
- Chop the onions, tomatoes and coriander leaves finely.
- Beat the yogurt with a wired whisk till smooth and set aside.
Making Dahi Poori
- In a plate, arrange the puris or golgappas. You decide the number of pooris to be served in each plate.
- Break the pooris from the center to create space for the potatoes and chutneys.
- Stuff the chopped potatoes in the pooris.
- Now add the chopped onions, tomatoes on the top of the potatoes in the pooris.
- At this stage, you could sprinkle a few pinches of some chaat masala, jeera powder, red chili powder, and black salt or regular salt on the fillings inside. This step is optional.
- Top the stuffed pooris up with the green chutney, sweet chutney and red chutney. Top the quantity of chutneys as per your liking and taste.
- Add the yogurt in each pooris
- Now again sprinkle all the four dry ground spices and seasonings i.e chaat masala, roasted cumin powder, red chili powder and black salt or regular salt.
- Add the sev on top in a way that each poori gets covered with sev. Finally garnish with chopped coriander leaves.
- Serve dahi poori chaat as soon as you make it, as the puris become soggy if you serve even after a few minutes.