Who doesn’t love DAHI PURI? the general public whom I know are big enthusiasts of chaat items and preserve travelling their favorite outlets for devouring this Indian street meals. The simplest downside with ingesting chaat out of doors is the low stage of hygiene which isn’t always proper for our fitness. however do you recognize that it is very smooth to make all the chaat items at home without compromising on taste and hygiene. these days I made a easy chaat, Dahi puri which is largely puri or the gol gappa topped with various chutneys, masalas and dahi or yogurt. The flavor become awesome and with all of the elements organized in advance, it turned into assemblds in only some minutes. here is the recipe.



Gol gappe Puri – 30-40
Boiled potatoes – half cup ( cut into small cubes )
Boiled black gram / Kale chane – 1/2 cup ( soak for some hours before boiling )
Boiled entire moong – 1/four cup ( soak for some hours before boiling )
Curd – 1 cup
Salt – 1/2 tsp
Chaat masala – 1/2 tsp
Roasted cumin powder – 1/four tsp
purple chili powder – 1/4 tsp
Mint and coriander chutney – 1/four cup
sweet tamarind chutney – 1/4 cup
Nylon sev – 1/four cup
clean coriander – 2 tbsp ( chopped )
Pomegranate seeds – 1/four cup



blend salt, chaat masala, roasted cumin powder and crimson chili powder in a bowl and keep apart.
arrange the gol gappe on a plate.
Make a small hollow in every gol gappa together with your finger.
Fill small amount of boiled potato, black gram and moong in every gol gappa.
Pour yogurt from top.
Sprinkle little masala combination that we made earlier on yogurt.
Sprinkle mint and coriander chutney and tamarind chutney on pinnacle.
Sprinkle some greater masala mixture.
Sprinkle nylon sev, coriander and pomegranate seed on pinnacle.
Serve straight away.

Note – you can regulate the amount of ingredients to fit your flavor.


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