dahi puri
Dahi means yogurt and puri is the fried hollow dough ball. This particular chaat is a perfect example of a bite being crunchy, mushy, cold, tangy, spicy and sweet all at the same time!
*makes 10 puris*
10 puris [pani puri style]
75g potatoes
½ cup yogurt, whisked
½ tsp cumin powder (seeds roasted and ground) + additional for sprinkling
¼ cup sprouted moong
pinch turmeric
½ tsp salt
1 tbsp mithi chutney
1 tbsp cilantro chutney (skip the peanuts)
sprinkle of chilli powder
big handful of cilantro, finely chopped
Wash potato thoroughly. Either place in pressure cooker with the skin on for 3 whistles, or peel and boil. I prefer the pressure cooker method because it assures minimus water retention. When cool to handle, peel and dice. Simultaneously, bring a pot of water to boil. Add the sprouted moong, turmeric and salt. Cook for 15-20 minutes or until moong is tender. Drain and reserve for later use.
Prepare the chutneys if using. Then, mix them all together in a bowl. Add a couple tablespoons of water. You want the chutney mixture to be slightly runnier than ketchup but not too watery. Next, add a couple tablespoons of water to the yogurt along with cumin powder and salt and stir well.
Assemble: Gently, poke holes in the puri. Depending on how big your puri is, you might need about a tablespoon of potato to fill it up. Now it’s really time to work quickly. Pour the yogurt mixture all over the puris generously. Top off with moong, chutneys, cilantro and a sprinkle of chilli powder and cumin powder. Serve immediately so as to not loose the crunch! One puri is one bite, so open wide up!
Pairs well with other chaat items - pani puri, sev puri, ragda pattis, bhel.