Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Dahi Puri served in a platter
Print Recipe Pin Recipe
5 from 1 vote

Dahi Puri | Dahi Sev Batata Puri

Crunch Chaat with potatoes, creamy sweet and tangy yogurt, spicy green chutney and tamarind chutney
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Indian
Servings: 2
Calories: 369kcal


  • 12 Puri avaialble in Indian grocery stores
  • 1 small russet potato boiled, peeled, and diced small
  • ¼ cup boiled Kala chana **
  • ¼ cup red onion finely diced
  • ¼ cup tomato finely diced
  • ¼ cup sev
  • ½ cup yogurt
  • 2 teaspoons sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons green chutney
  • 2 tablespoons tamarind chutney
  • ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chaat masala
  • 2 tablespoons cilantro chopped
  • 2 tablespoons pomegranate seeds


  • Make a small hole on one side of each puri by lightly tapping the center of the puri. Arrange them on a serving platter
  • Add two to three cubes of potato, Kala chana, onions, and tomato to each puri
  • Add some sev inside of each puri
  • Drizzle the sweet yogurt inside of the puri followed by green chutney and tamarind chutney
  • Sprinkle red chili powder, ground cumin, and chaat masala
  • Garnish with cilantro, pomegranate seeds, and any remaining sev



How to cook Kala Chana in the Instant Pot 
Rinse and soak ½ cup of Kala Chana overnight. Drain all the water and add it to the Instant Pot with 1 cup of water, and 1 teaspoon of salt. Pressure cook for 30 minutes with natural pressure release. Drain out any excess liquids. Sprinkle some red chili powder if you like and use it to make chaat. Can be prepared 2 to 3 days ahead and refrigerated.
How to steam Potato in the Instant Pot
Add 1 cup of water to the Instant Pot insert and place the trivet inside. Place a medium russet or red potato on the trivet and pressure cook or steam for 15 minutes followed by natural pressure release. Allow the potato to cool down and then peel and dice. Can be prepared 1 to 2 days ahead and refrigerated.


Calories: 369kcal | Carbohydrates: 70g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 1105mg | Potassium: 1386mg | Fiber: 20g | Sugar: 21g | Vitamin A: 9578IU | Vitamin C: 18mg | Calcium: 253mg | Iron: 8mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry