Indian · PANTRYHOP RECIPE
Dahi puri
20 minutes · 4 servings · vegetarian
A well-known chaat snack, kept simple with pantry-friendly toppings.
Ingredients
Check you have the quantities below.
- 16 puri shells
- 1 cup boiled potato, chopped
- 1 cup boiled chickpeas
- 1 1/2 cups plain yogurt
- 3 tbsp green chutney
- 3 tbsp tamarind chutney
- 1/2 cup sev
- 1 tsp chaat masala
- 1/2 tsp salt
Let’s make it
- Whisk the yogurt with salt until smooth.
- Fill each puri with potato and chickpeas.
- Spoon in yogurt, then top with green chutney, tamarind chutney, and chaat masala.
- Finish with sev just before serving.
- Serve immediately so the puris stay crisp.
Assemble at the table so children can add their own toppings.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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