Dahi Batata Puri

A delicious Indian Street food recipe; Dahi Batata Puri is great to make at home.

It is perfect with chilled yogurt, crunchy add-ins and sweet, spicy and tangy chutneys! 

Mumbai is super popular for its Chaats. The street vendors sell different kinds of chaats and we make a lot of chaat at home too. Pani Puri, Sev Puri, Bhel, Tikkis etc. The list is truly endless. 

Typically; chaats are savory preparations that has a mix of sweet, spicy, savory and tangy ingredients. We use finely chopped vegetables, fried snacks (puri and sev) and chutneys to prepare these.

Whether you like chaats for a quick snack or a complete meal, these recipes work in every way! Use them as appetizers for a party or enjoy it for brunch; these chaat recipes are addictive for sure.  

A great mix of flavors, textures and ingredients that complement each other, chaats are a MUST-TRY if you enjoy Indian food! And today, here is a super delicious chaat recipe to try; Dahi Batata Puri.

Jump to:

• What is Dahi Batata Puri
• Why this recipe works
• Ingredients and Substitutions
• About sev and puri
• How to make this recipe
• Tips and Notes
• Serving Suggestions
• Recipe FAQs
• More Delicious Chaat recipes
• Dahi Batata Puri

What is Dahi Batata Puri

A delicious recipe made using puffed puris, spices, seasoned yogurt and chutneys, Dahi Batata Puri is super easy and delicious! Sometimes it is also called Dahi Sev Puri. Or DBSP which means dahi batata sev puri.

The term dahi in Hindi means yogurt and batata means potatoes. That pretty much frames what the recipe needs along with fillable puris. We season and sweeten the yogurt before adding to the puris. The other ingredients are flavored too. 

Given that it has a lot of 'wet' ingredients, Dahi Batata Puri is best enjoyed straight after preparing. It tends to get soggy quickly. 

The street vendors generally serve 6 puris in a plate, but you can make a big batch like me. These tend to disappear in a matter of minutes. 

My fondest memories of dahi batata puri has to be the ones I have gobbled while preparing for my exams in summer. The super cooling yogurt paired with the delicious add-ins was perfect in the exam stress. 

Plus, I remember how the chaat seller just outside my house used to make this. He always added LOTS of filling to the puris. And he adds ice chilled yogurt. Super delicious and addictive for sure! 

Why this recipe works

• Makes a great evening snack or appetizer.
• It comes in under 5 minutes once the ingredients are prepped
• Can be enjoyed by everyone in the family; kids and adults alike.
• We make it by individual plate and it is perfect to customize.
• Dahi Batata Puri can be super spicy, sweet or a mix of both.
• This version is just like the restaurants and street vendors from Mumbai.
• This recipe is a great prep ahead recipe.
• It can be made Vegan by using Vegan yogurt.

Ingredients and Substitutions

• Puris: This recipe needs puris that can be filled. The same puris that are used in Pani Puri are used here. They are available in most Indian stores, on Amazon as 'puri' or make them at home with this puri recipe. 
• Seasoned Yogurt: The yogurt in this recipe can be Greek or regular. It has to be pourable, so add some water if required. I make it using this instant pot yogurt recipe. It is perfect to season the yogurt with sugar, salt and cumin powder and chill it before using.
• Sweet Dates Tamarind Chutney: A delicious chutney that is sweet and tangy, this is a must-have for the recipe. Make it before hand with this easy Instant Pot dates tamarind chutney recipe.
• Spicy Cilantro Chutney: To balance out the sweetness we use this spicy cilantro chutney. It adds spice to the recipe. Use less of it if you like a milder version.
• Garlic Chutney: Another spicy chutney thats adds oomph is this garlic chutney. Thin it out with water to serve. Use the amount based on how spicy you like it.
• Potato, Moong and Chana: This mixture is a part of the filling in the puri. Boiled potatoes can be used as is or mixed with some boiled black chana and moong. I like to add boiled moong in the puris too. From these three, one can use all or a mix of two. However, a combination of all three works really well for taste and texture.
• Sev: We use thin sev or bhel sev to top the puris as they add a lot of texture and crunch to the recipe. 
• Moreover, adding fried boondi, pomegranate arils or diced raw mango is an option.

See the recipe card for detailed ingredient information, measurements and nutrition.

About sev and puri

This chaat tastes best with super fine or bhel sev. This kind of sev is easily available in Indian stores and on Amazon. However, remember to pick the right one as using thick sev instead will not have the same taste and texture as we desire.

For this recipe we use fillable puris. So we would want to use the same ones we use for golgappa or pani puri.

The flat ones that we serve with bhel work better for sev puri or bhel. As these will not be able to hold the yogurt from this dish, do not use them here.

How to make this recipe

Pre preparation

1- Soak ¼ cup brown chana and ½ cup moong overnight. After they have soaked, boil moong till soft. Boil the chana with 1 medium potato in a pressure cooker. Then peel the potatoes and mash it using a masher. Mix in the half the moong and all the brown chana. Add some diced green chili and cilantro.

2- Prepare the three chutneys; sweet dates tamarind chutney, cilantro chutney and garlic chutney earlier or just before making the dahi batata puri.

3- Add the seasonings to 1½ cups yogurt:

• ¼ cup sugar
• ¼ teaspoon rock salt
• ¼ teaspoon roasted cumin powder.

4- Then whisk till smooth and set in the refrigerator till ready to use.

Assembling the Dahi Batata Puri

1- Place puris in a plate and make a hole in each one, ensure they do not break through and through.

2- Then add a little of the boiled moong, potato and brown chana mixture in each puri.

3- Also add more boiled moong in each puri.

4- Next add the seasoned yogurt in the puris and pour some on them too.

5- Then put a spoon each of the three chutneys: sweet, cilantro and garlic in each puri. 

6- Sprinkle chaat masala on all of them. 

7- Next, spread thin sev on everything. 

8- Then simply add some chopped cilantro on top and serve immediately.

Tips and Notes

• Prepare all the ingredients before you start preparing dahi batata puri. The recipe comes together quickly if it is all ready.
• Adding diced onions, boiled peas (ragda) and tomatoes works in the recipe too.
• Make the chutneys before hand and chill the yogurt. These are essential elements of the chaat.
• Make yogurt that is pourable yet not too thin. Dilute it with some water if required.
• Enjoy the chaat as soon as it is ready. The puri will get soggy quickly.
• Ensure the puris are intact when you start. The ones with holes at the bottom will leak all the filling before enjoying.
• Moreover, to set the same as a DIY station; prepare the filling, chutneys and seasoned yogurt. Place in individual containers and let each person make their mix.

Serving Suggestions

Dahi Batata Puri is best enjoyed fresh on making so make each batch and serve immediately. To make this easy, prepare all the ingredients before hand and use.

Easy to customize, it is also a great idea to set this up as a DIY station. Keep the puris in a bowl, the filling in another and the seasoned yogurt and chutneys next to it. Let each guest make their own version of spicy, sweet or a mix of both.

This recipe definitely does not stay well. Thus, it cannot be prepared completely in advance as it turns soggy in minutes.

Recipe FAQs

More Delicious Chaat recipes

Here are some amazing chaat recipes to try. Either enjoy them on their own or serve these together to make a chaat party!

Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!