Dahi Puchka/Puri Dip

Chaat should be another food group because it’s amazing and who doesn’t love dahi puchka/puri!! Dahi puchka dip is a deconstructed chaat in a way and a delicious and unique way to serve it. It’s got all the layers- yogurt, potato mix, onions, chutneys, bhujiya- the only thing it doesn’t have is the puchka/puri which is what you scoop this dip with. Using this recipe you can serve dahi puri chaat for any party or get-together and not worry about it becoming soggy for a few hours which is a game changer!! Make them in small shallow individual cups or in a big shallow bowl as you want! I had this dip out for 10+ hours and it was perfect throughout, everyone kept nibbling on it throughout. You can scoop the puris in directly or serve with small spoons to scoop it into the puri. You need to serve it this way and just wow everyone!

Happy Cooking!

Servings: 6-10 servings

Prep Time: 20-30 mins

Total Time: 20-30 mins

Ingredients: 

Potato mix:

• 3 medium golden potatoes boiled

• 1/2 cup black chickpeas (Kala channa) soaked and boiled 

• 1/2 small red onion chopped

• 1/2 tsp black salt

• 1 tsp chaat masala 

• 1/8 tsp ajwain powder

• 1/4 tsp cumin powder

• 1/4 tsp red chili powder 

• 1/4 tsp sugar 

• Salt to taste

• 1/2-1 tbsp Lemon juice 

• 2 tbsp Chopped coriander 

• 1 tsp tamarind chutney 

Yogurt mix:

• 2-3 cups greek yogurt or hung yogurt 

• 1/8 tsp Red chili 

• 1/8 tsp Cumin 

• 1/4 tsp Black salt 

• A pinch of sugar

Assemble:

• 1/3 cup Green coriander chutney (use spicy if you want)

• 1/2-2/3 cup tamarind chutney

• 1/4 cup red onions chopped

• 3/4 cup bhujiya 

• Coriander leaves to garnish

• 25-30 puchkas/puris

Directions: 

1. Soak black chickpeas in water for 6-8 hours, or overnight. Boil the black chickpeas till soft.

2. Potato mix: In a mixing bowl add potatoes and mash it well. Add boiled black chickpeas, spices, tamarind chutney, red onions, lime juice, and coriander. Mix it all together. You want the mixture to hold its shape but not be super stiff.

3. Yogurt: In a bowl add yogurt and add sugar, black salt, red chili powder, and cumin powder and mix it together till combined.

4. You can assemble it in a shallow big bowl or small shallow bowls as you want.

5. Assembly:

   • Layer half of the yogurt as the base of the bowl.

   • Top with the potato mixture spreading it throughout.

   • Spread green chutney over it and spread a thin layer evenly throughout.

   • Layer the remaining half of the yogurt over it.

   • Top with chopped onions spreading it throughout.

   • Spread tamarind chutney over it and spread a thin layer evenly throughout.

   • Sprinkle and top with a good amount of bhujiya over it. Almost 2 layers.

   • Garnish with chopped coriander leaves.

6. Serve with puchkas/puris on the side and enjoy! You can crack the puchkas and dip them directly in the shallow bowl or keep small spoons so you can scoop the dip into the puchkas.

Notes/Tips:

• I recommend bhujiya over sev for this recipe- sev is thinner so it will get soggy faster. When I kept the dip out for 10+ hours, the base of the bhujiya got soggy but the top was fine which gave it the crunch. Sev being thin, will get soggy throughout.

• I felt the bigger bowl was more fun for everyone to dip into rather than personal sizes.

• Use greek yogurt because it’s thick and will hold as a layer, unlike Indian yogurt.

• I airfried the puchkas/puris at 330F for 5-7 mins 

• You can make the potato filling and keep it ready from before.

• Serve in a shallow bowl so it’s easier to scoop and get all layers.