Dahi Puri
Dahi puri is the cousin of the more commonly available street food of India commonly known as Gol Gappa, pani puri or Phuchka, depending on which part of India are you located. In Kolkata where I’m from, this is known as Phuchka.
I have taken the basic idea of Phuchka and substituted the filling with a richly spiced potato filling and replaced the spicy water with raita. Tamarind and mint chutney. The resulting Dahi Puri is nothing less than amazing.
What makes the Dahi Puri amazing are the three sauces: Mint chutney, tamarind chutney, and raita. Check those recipes and make them ahead of time. If you have these sauces ready to go, serving Dahi Puri to one of your guests takes a couple of minutes.
Ingredients:
Pani puri shell (x9)
Potato filling:
- Butter: 2 oz
- Cumin Seeds 1/2 Tsp (2 grams)
- Minced Serrano Chilis: 1 medium chilli (15 grams)
- Golden Raisins: 1 oz (30 grams)
- Boiled Whole Red Potatoes: 3 medium potatoes (350 grams)
- Salt: 1 Tsp (10 grams)
- Sugar: 3 Tsp (19 grams)
- Shredded Carrots: 1 oz (30 grams)
- Green Peas: 1 oz (30 grams)
- Cayenne Pepper 1/4 Tsp (1 gram)
Mint chutney
Tamarind chutney
Raita
Assembly process:
Start with a Pani Pure shell. This will come out of the box without a hole; make one with a knife
Add in the potato filling to the top. The filling should be warm.
Add in some tamarind chutney.
Add in some raita
Add in some mint chutney
Serve to your friends and watch as they enjoy in amazement of your Indian street food skills.