Chaat - Dahi Batata Puri

    1 hour 10 mins

    This recipe is made with curd, potatoes and other chaat chutneys. Bombay style, always totally delish! This is not complicated at all and makes for a great starter at parties.

    20 people made this

    Serves: 4 

    • 125g white chane (chickpeas), soaked overnight
    • 450g curd
    • 1 teaspoon grated fresh ginger
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon rock salt, or black salt
    • 1/4 teaspoon freshly ground black pepper
    • salt to taste
    • 1 large potato - peeled, boiled and mashed
    • 32 panipuri (golgappa)
    • 5 tablespoons sweet and sour chutney
    • 1/2 red onion, minced
    • handful chopped fresh coriander
    • 30g crushed sev

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Boil the chane in water for about 30 minutes or until tender when pierced with a fork; drain well.
    2. Beat the curd together with ginger, chilli powder, cumin, coriander, rock salt or black salt, black pepper and salt. Set aside.
    3. Season the mashed potato with salt.
    4. Break each panipuri gently with a fork to create a tiny opening on the top. Arrange the panipuris on 4 plates, 8 in each plate. Place about 1 tablespoon of potato in each panipuri. Place a few chickpeas on top of the potato. Spoon the spiced curd on top. Spoon chutney on top. Garnish with the chopped onion, coriander and crisps or sev.
    5. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.


    It really is best if you can find round 'puris' (also called panipuris), 'sev' (small dried yellow 'noodles'), green chutney, and a sweet and sour chutney.

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    Reviews and Ratings
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    Reviews in English (13)


    I loved it, particularly because it can be accomplished even by us poor people in the central european wasteland, where you can not simpl go to ´"your local indian grocery store", as many recipe authors advise, and find "sev", "golgappa" or the like in abundance... it has been an absolute smash hit at my last birthday party.  -  30 May 2000  (Review from Allrecipes US | Canada)


    This is a fabulous recipe!! I made it for a group of non-Indian friends and they loved it!! I made the Indian version, and my family loved it too. It was very easy, and very tasty.  -  06 Mar 2002  (Review from Allrecipes US | Canada)


    Fantastic. Just like the dahi puri I used to eat in India. You can find black salt in the International foods section of most grocery stores. Be sure to have everything ready before you start topping the puri. If you take your time, they'll become soggy. Thanks for a great recipe!  -  10 Nov 2004  (Review from Allrecipes US | Canada)