Dahi batata puri chaat

Dahi batata puri chaat one more very popular chaat, snack, street food of Mumbai and popular all over India as dahi puri chaat and is loved by all from kids to elders, mostly enjoyed in the evening as a snack with friends and families. Dahi batata puri in Mumbai , dahi means yoghurt , batata means potato, in Marathi language it is called batata and puris are the same which we use for pani puri (golgappa), which is in round shapes and crispy, which gives you nice crunch while eating.

Dahi puri chaat made from Crispy puris , stuffed with potato, chutneys, covered with yoghurt, topped with spices and sev and other ingredients, which gives us different flavour and taste. The most scrumptious and awesome part is when we eat this delicious and mouth-watering chaat and feel the crunchy bite of puris to softness of the yoghurt and from tangy and sweetness from the chutneys and spiciness from the spices.

Chutneys play important role in chaat, without these you cannot have delicious chaat, the chutneys I have used is green chutney known as hari chutney in hindi and meethi chutney made from tamarind, jaggery and dates, sometimes I prepare with tamarind and sugar, you can use any sweet chutney as both taste delicious. You can store in the fridge or freeze it and use it whenever you prepare chaat. Other ingredients include some spices, pomegranate, onion, tomato, coriander leaves and boiled chana (chick pea)(optional) . Preparing dahi batata puri chaat is very easy if all the above ingredients are prepared in advance and are ready like green chutney, tamarind and dates chutney, boiled potato, sev(fried gram from gram flour) and shop bought crispy puris, then your job becomes easy, just assemble and serve or let your family or friends, assemble as per their taste.

Preparation time: 15 mins (excluding preparing chutneys)

Cooking time: None, just assembling the ingredients

Cuisine: North Indian chaat, snack or street food

Serves: 2 to 3

Spiciness: Medium, sweet and tangy as well


  • Crispy puri (golgappas) – 20 or as required
  • Boiled chickpea – 1 cup
  • For potato mixture

  • Boiled potato (medium) – 2
  • Chilli powder – a pinch or 1/4 tsp
  • Roasted cumin powder – a pinch or 1/4 tsp
  • Chaat masala – a pinch
  • Black salt – a pinch
  • Salt (optional) – as per taste
  • For yoghurt mixture

  • Yogurt whisked – 1 1/2 cups
  • Sugar – 2 tsp
  • Chaat masala – a pinch
  • Roasted cumin powder – a pinch
  • Chilli powder – a pinch
  • Black salt – a pinch
  • Salt – as per taste
  • Additional ingredients

  • Green chutney – 1/2 cup
  • Sweet tamarind chutney – 1/2 cup
  • Roasted cumin powder – 1 tsp
  • Chaat masala – 1 tsp
  • Red chilli powder – 1/2 tsp
  • Fresh coriander leaves (chopped) – 1/2 cup
  • Onion (chopped) – 1
  • Tomato (chopped) – 1
  • Cucumber (chopped) – 1
  • Sev – as required
  • Pomegranate (anar) peeled – 1


  • Cut the tomatoes, remove the pulp and chop finely.
  • Cut the cucumber, scoop the inside flesh with seeds and chop finely.
  • Chop onion and coriander leaves finely, keep it ready.
  • Add spices, salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator or can use immediately.
  • Mash the potatoes, add the spices, mix well and keep it ready.
  • Take a serving plate and place 6 to 7 puris on each plate, depending on the size of each puri. Make a hole in the centre of puri , break it carefully as it can crack other sides also.
  • Place some mash potatoes inside each puri. Over that put some chickpea, chopped onion, tomatoes and cucumber.
  • Sprinkle cumin powder, chaat masala, a little red chilli powder on the onion mixture.
  • Drizzle a little green chutney and sweet tamarind chutney as per your taste inside the puris.
  • Top it or fill the puri with chilled sweetened yoghurt.
  • Sprinkle cumin powder, chaat masala and a little red chilli powder again (optional).
  • Top over the sev or cover the whole yoghurt, drizzle few onion 1tsp (optional), cucumber 1tsp (optional) , tomato 1tsp(optional) on the sev.
  • Garnish with coriander leaves, and pomegranate pearls. Drizzle some more of the sweet tamarind chutney and green chutney (optional).
  • I love sweet chutney so I drizzle more, you can add or omit it, and everyone’s taste differs.
  • You can assemble the ingredients the order you like.
  • Serve immediately, otherwise the puris become soggy.


  • Instead of mixing the spices in mashed potato and also yoghurt, you can just stuff the plain boiled potato on puri and then sprinkle the spices on top of the potato and the same with the yoghurt.
  • It is as per your taste, you can prepare dahi puri chaat and as per your preference assembling the ingredients.
  • You can serve dahi puri chaat as you like, just yoghurt and spices, no additional ingredients.
  • Roasted cumin powder, chaat masala, chilli powder, sprinkling of little each makes any chaat more scrumptious and delicious.

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