WoYP Day #23 - Dahi Puri

We’ve been feasting on Chaat almost every other day to break from the mundane meals, and Dahi Puri is something I make very often. I use store bought puris which makes this chat that much easier and quicker. My pantry is also well stocked with canned chickpeas at any given time. Greatly helps with cooking time without compromising much on taste.

I’ve also included recipes for the Mint & Tamarind chutneys, if you have these two chutneys on hand the Chaat possibilities are endless 😃

You will need:

Puris
1 cup yoghurt
1/2 cup water
1/2 tsp Sugar
1 tsp Salt
1 (8oz) can Chickpeas 
Mint chutney (recipe below)
Tamarind chutney (recipe below)
Chaat masala
Fine Sev
Chopped cilantro

Drain and rinse the chickpeas. Pop a small hole on top of each puri and arrange 8-10 on a plate. In a small bowl whisk the yoghurt, water, salt & sugar. Fill each puri with 4-5 chickpeas, top with mint and tamarind chutney to taste. Fill each puri with a spoonful of the whisked yoghurt. Sprinkle a generous pinch of Chaat masala on each puri. Drizzle with more mint chutney and tamarind chutney. Top with sev and chopped cilantro. Serve right away before the puris get soggy.

This makes for the perfect Chaat on a sunny day.. cooling with a burst of familiar flavors! :) 

Mint chutney:

1 cup packed, fresh Mint leaves
1/2 cup packed, fresh Cilantro
6-8 green chilies (use less for a milder chutney)
1” piece Ginger, chopped
2 tsp Lemon juice
Salt to taste

Blend the above ingredients to a smooth paste. Store in an air-tight container in the fridge, and use as needed. Can be frozen up to a month. Defrost overnight in the refrigerator before using. 

Tamarind (Sweet) Chutney:

1 cup Tamarind pulp
3 cups Powdered Jaggery
1 tsp salt
1/2 tsp red chili powder
1/2 tsp roasted cumin powder

Bring the tamarind pulp and jaggery to a boil until jaggery has melted. Add salt, red chili powder and roasted cumin powder. Continue to simmer until thick and sticky. Allow to cool completely and then store in an air tight container in the fridge. Can be frozen up to 3 months. Defrost overnight in the refrigerator before using.