Name: Dahi Puri
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 12 Golgappa Puri, ready-made, crisp hollow balls (same as pani puri); 2 Potato, boiled, peeled, and finely mashed; ½ cup Split Green Mung Beans, sprouted and steamed lightly (optional but traditional); 2 cup Indian-Style Yogurt, thick, whisked, sweetened with sugar, extremely chilled; 4 tbsp Tamarind Chutney, sweet meethi chutney; 2 tbsp Green Chutney, spicy mint-coriander base; 1 Onion, very finely chopped; 1 Tomato, finely chopped, deseeded; 1 tsp Chaat Masala; 1 tsp Ground Cumin, roasted; ½ tsp Red Chilli Powder; ½ tsp Black Salt, kala namak; ½ cup Nylon Sev, fine nylon variety, use generously; 2 tbsp Coriander Leaves, chopped

15 mintotal

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Set up the base: arrange the fragile hollow puris on a large serving platter. Tap the top of each one gently with your thumb to break the surface and open up a cavity for the filling.
Payload Synthesis: In a compact prep bowl, amalgamate the heavily mashed potatoes and the lightly steamed moong sprouts. Introduce a micro-fraction of salt to establish a baseline seasoning.
Spoon a measured amount of the potato and sprout mixture into the cavity of each puri.
Introduce an aggressive micro-pinch of the razor-diced onions and structurally firm, deseeded tomatoes directly atop the starch payload within the hollow spheres.
Sprinkle a light dusting of chaat masala, roasted cumin powder and black salt straight onto the filling.
Straight away, spoon the thick, sweetened, well-chilled curd into the puris until it fills them and spills over the rim.
Drizzle generously with the thick, sweet tamarind chutney, then add sharp dashes of the tangy green mint-coriander chutney over the curd.
Add a second dusting of roasted cumin powder and a bright scatter of red chilli powder across the platter, for contrast in both look and taste.
Totally entomb the flooded structures beneath a massive, suffocating blanket of hyper-crisp nylon sev.
Scatter over fresh coriander leaves. Serve at once, as the puri shells soften quickly once the curd goes in.

How to tell it's done

A very fragile, glass-thin shell that breaks at the lightest bite, releasing a cold rush of silky sweet curd against the dense filling and the sharp, tangy chutneys.

Getting it right

Tip

This dish stands or falls on the curd. It needs to be as thick as custard, well sweetened, and chilled almost to freezing. Thin, sour or room-temperature yogurt will soften the puris and spoil the whole thing.

What to serve it with

Chaotic, spectacular and very refreshing. Eat each filled puri whole, in one bite, so everything bursts together in the mouth.

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Ingredients