Chaat – Dahi Batata Puri

A quintessential Indian street food, Dahi Batata Puri combines crispy hollow puris (deep-fried bread) with spiced mashed potatoes, tangy tamarind chutney, cooling yogurt, and zesty herbs. This explosion of flavors and textures—crunchy, creamy, spicy, and sweet—is a celebration of India’s iconic chaat culture, deeply rooted in the bustling streets of Mumbai.

Origin Chaat – Dahi Batata Puri

Dahi Batata Puri originates from Mumbai, where it emerged as a star of the city’s famed chaat stalls. The dish embodies the quintessential Indian balance of sweet , sour , spicy , and salty , drawing inspiration from Gujarati and Maharashtrian traditions. Its popularity soared as Mumbai’s street food scene evolved into a culinary landmark, with vendors perfecting the art of assembling these handheld delights in seconds.

What I Love About This Recipe

The magic lies in the interplay of textures and flavors: the puri’s crackle gives way to creamy yogurt, spicy potatoes, and tangy chutneys. It’s a portable feast that captures the chaotic yet harmonious spirit of Indian street food.

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Chaat – Dahi Batata Puri

Recipe by RecipeWikkiCourse: Holi Recipie

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

397

kcal

Ingredients

• 1 cup whole wheat flour (or semolina for extra crunch)

• 1 tsp oil or ghee

• Warm water, as needed

• Oil for deep-frying

• 2 large potatoes, boiled and mashed

• 1 tsp chaat masala

• ½ tsp cumin powder

• ½ tsp red chili powder (adjust to taste)

• Salt to taste

• ½ cup cooked chickpeas (optional)

• 1 cup thick yogurt (dairy or vegan coconut yogurt)

• ½ cup tamarind chutney (store-bought or homemade)

• ½ cup mint-cilantro chutney (store-bought or homemade)

• ½ cup sev (crispy chickpea noodles)

• ¼ cup finely chopped red onion

• 2 tbsp chopped cilantro

• Chaat masala and red chili powder, for garnish

Directions

• Mix flour, oil, and salt. Gradually add warm water to form a stiff dough.
• Roll into thin, small circles (2-3 inches).
• Deep-fry in hot oil until golden and puffed.
• Combine mashed potatoes, chaat masala, cumin, chili powder, salt, and chickpeas.
• Crack puris slightly and fill with potato mixture.
• Drizzle tamarind and mint chutneys.
• Top with yogurt, sev, onions, cilantro, chaat masala, and chili powder. Serve immediately.

Notes

• Tamarind Chutney : Simmer tamarind pulp, jaggery, cumin, and chili powder.
• Mint Chutney : Blend mint, cilantro, green chili, lemon juice, and salt.