Dahi Batata Puri

published Aug 21, 2021
Dahi Batata Puri Recipe

Most popularly found in the state of Maharashtra, India, dahi batata puri is a form of chaat served with yogurt (dahi), potatoes (batata), and puris (crispy puffs).

Serves10 to 12

Makesabout 60

Prep30 minutes

Cook30 minutes

Jump to Recipe
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a call to chaat dahi batata puri
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

I’ve tasted and thoroughly enjoyed street foods from around the world, but there’s something special to me about dahi batata puri (also known as dahi puri). Most popularly found in the state of Maharashtra, India, dahi batata puri is a form of chaat served with yogurt (dahi), potatoes (batata), and puris (crispy puffs). Usually drizzled with tamarind and green chutneys, the puris are stuffed with a simple spiced potato mix and meant to be enjoyed as one big bite. The result is an explosion of warm and cool, sweet and savory flavors, with raw onion providing a sharp contrast to the cool yogurt and warm potatoes. 

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

It’s not always easy to find dahi batata puri at local Indian restaurants — although one does come across versions of it — so I’m particularly glad that this dish is so easy to make at home. Once you have your ingredients, all of which can be bought at a local Indian or Asian grocer, the recipe comes together quickly and is fun to assemble. 

Dahi puri is a terrific way to kick off a dinner party. For formal gatherings, I pre-make the chaat and serve it on large platters. For casual get-togethers, I recommend setting up a DIY chaat station with bowls that include each of the fillings so everyone can assemble their own. 

Dahi Batata Puri Recipe

Most popularly found in the state of Maharashtra, India, dahi batata puri is a form of chaat served with yogurt (dahi), potatoes (batata), and puris (crispy puffs).

Prep time 30 minutes

Cook time 30 minutes

Makes about 60

Serves 10 to 12

Nutritional Info

Ingredients

  • 1/2 cup

    plus 4 teaspoons canola or vegetable oil, divided

  • 1 (7-ounce) package

    puri pellets

  • 2

    large russet potatoes (about 1 1/4 pounds total)

  • 1

    medium red onion

  • 2 to 3

    fresh or dried curry leaves

  • 2 teaspoons

    mustard seeds

  • 2 teaspoons

    ground turmeric

  • 2 teaspoons

    ground cumin

  • 1 teaspoon

    kosher salt

  • 2/3 cup

    full-fat plain yogurt

  • 1/3 cup

    mild or hot green chutney, such as Maazah

  • 1/3 cup

    tamarind-date chutney, such as Deep

  • 2 teaspoons

    chaat masala

Optional toppings:

  • 1 cup

    pomegranate arils

  • 1 cup

    sev (crispy noodle snack), such as Haldirams Haldiram's Plain Bhujia

  • 1/2 bunch

    fresh cilantro, coarsely chopped

Instructions

  1. Heat 1/2 cup of the vegetable oil in a large saucepan or wok to 375ºF. Fry 60 puri pellets in batches in the oil according to instructions until puffed all over, a few seconds per batch. Transfer to a paper towel-lined baking sheet to drain any excess oil.

  2. Bring a medium saucepan of water to a boil over medium-high heat. Meanwhile, peel and cut 2 large russet potatoes into rough 1/4-inch cubes.

  3. Add the potatoes to the boiling water and cook until tender, 10 to 13 minutes. Meanwhile, finely dice 1 medium red onion (about 1 1/2 cups) and place in a large bowl. When the potatoes are ready, drain in a colander.

  4. Heat 2 teaspoons of the vegetable oil in a wok or large frying nonstick pan until shimmering. Add 2 to 3 curry leaves and fry until crisp, 1 to 2 minutes. Add the remaining 2 teaspoons vegetable oil, potatoes, 2 teaspoons mustard seeds, 2 teaspoons ground turmeric, 2 teaspoons ground cumin, and 1 teaspoon kosher salt. Sauté until the potatoes are a golden color but not crispy, about 5 minutes.

  5. Remove the pan from the heat. Discard the curry leaves. Add the potatoes to the onions and toss until combined. Keep warm until ready to fill the puris.

  6. When ready to serve, gently poke a hole with your thumb into the top of each puri to make a cup for the filling. Using a small spoon, stuff each puri with as much potato and onion mixture as will fit, then place on a serving platter.

  7. Top each puri with a dollop of plain yogurt. Lightly drizzle with tamarind chutney for sweetness and green chutney for spice. Sprinkle with chaat masala, and top with pomegranate arils, sev, or chopped cilantro if desired. Serve immediately.