Equipment
Ingredients
Base
- 24 puri (golgappa shells)
Filling
- 250 g potato, boiled, peeled, and finely mashed
- 100 g brown chickpeas (kala chana) or standard chickpeas, cooked and drained
- 50 g red onion, finely chopped
- 2 g chaat masala
- 2 g salt
Yogurt Topping
- 300 g plain whole milk yogurt, chilled
- 10 g granulated sugar
- 1 g salt
Chutneys & Garnishes
- 60 ml mint cilantro chutney, thinned slightly if too thick
- 60 ml tamarind date chutney
- 50 g nylon sev
- 3 g roasted cumin powder
- 2 g red chili powder
- 10 g fresh cilantro, finely chopped
- 40 g pomegranate arils
Nutrition (per serving)
Method
In a mixing bowl, combine the chilled yogurt, sugar, and 1g of salt. Whisk vigorously until the mixture is completely smooth and free of lumps. Keep refrigerated until ready to assemble.
In a separate bowl, thoroughly mix the mashed potatoes, cooked chickpeas, finely chopped red onion, 2g of chaat masala, and 2g of salt.
Arrange the puris on a large serving platter. Using your thumb or the back of a small spoon, gently tap the top center of each puri to crack it, creating a hole about the size of a coin.
Carefully stuff a small portion of the potato and chickpea mixture into each cracked puri, filling them about halfway.
Spoon the sweetened, chilled yogurt generously into each puri, allowing it to spill slightly over the edges.
Drizzle the mint cilantro chutney and tamarind date chutney over each puri, adjusting the amounts to your preferred balance of spicy and sweet.
Generously shower the entire platter with nylon sev so that every puri is thoroughly coated with the crispy noodles.
Sprinkle the roasted cumin powder, red chili powder, chopped cilantro, and pomegranate arils over the top. Serve immediately before the puris lose their crispness.
Chef's Notes
- Temperature contrast is a hallmark of excellent chaat. Ensure your yogurt and chutneys are very cold, while the potato and chickpea filling can be room temperature or slightly warm.
- Nylon sev is absolutely essential for the authentic texture. Thicker variations of sev will overwhelm the delicate puri shell.
- To prevent premature sogginess, you can add a small pinch of dry boondi or an extra piece of crushed dry puri into the base of the shell before adding wet ingredients.
- For entertaining, consider setting up a DIY chaat bar. Prep all the ingredients in separate bowls and let guests assemble their own Dahi Puri to ensure maximum crispness.
