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Dahi puri: photo of the dish
Illustrative photo: POOJAKALSE — CC BY-SA 4.0, Wikimedia Commons
Appetizers & nibbles

Dahi puri

A chaat from Mumbai and western India: small crisp semolina shells filled with potatoes, whisked yoghurt and sweet-sour chutneys, topped with sev. A fresh, crunchy, tangy mouthful.

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Ingredients

Ingredients

Chutney à la tamarin

Chutney à la menthe

Spices & seasoning

Optional extras

Instructions

  1. Cook the potatoes in boiling salted water for 20 minutes, drain, peel and roughly mash them with the cumin, salt and chilli powder.
  2. Make the tamarind chutney: heat the tamarind paste, sugar and water for 5 minutes until you have a light syrup, then leave to cool.
  3. Blend the mint, coriander, chilli and lime juice with a little water to make a green chutney, salted to taste.
  4. Whisk the yoghurt until smooth and creamy, then lightly salt it.
  5. Gently open the top of each shell with your thumb and fill it with a little mashed potato.
  6. Add a spoonful of yoghurt, a drizzle of each chutney, a few pieces of onion, some sev and a sprinkle of chaat masala, then serve straight away so the shells stay crisp.

Variations and tips

Chickpea version. Add cooked chickpeas to the filling for a more filling dish.

With what you can find here. Replace the sev with crushed peanuts or fried rice vermicelli.

More ideas

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Original Ecomely recipe.