Snack · 25 min · indian

Dahi Puri

✓ USDA-verified nutrition data

Ingredients

• 12 Puri shells
• 1 cup Yogurt
• 1 Potato
• 2 tbsp Tamarind chutney
• 1/4 cup Sev

Steps

1. Whisk the yogurt with a pinch of salt and a pinch of sugar until completely smooth and pourable.
2. Dice the boiled potato small and toss with 1 teaspoon of chaat masala.
3. Get everything lined up before you fill a single shell. Assembled puris go soggy within minutes, so this is a serve-immediately snack, and mise en place is everything.
4. Tap a small hole in the top of each crisp puri shell with your thumb, just wide enough to fill.
5. Fill each shell with a spoonful of the spiced potato.
6. Spoon in the yogurt, drizzle with tamarind chutney, and shower with sev, chopped onion if you like, and cilantro.
7. Serve instantly on a platter with plenty of napkins. These are gloriously messy, that{Q}s the point.

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