Dahi puri, is a snack, originating from the Indian subcontinent, which is especially popular in the state of Maharashtra, India. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri.
Panipuri or Phuchka or Golgappa is a type of snack that originated in the Indian subcontinent. It consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or chickpeas.
So let’s start preparing the delicious Dahi Puri & Pani Puri.
Dahi Puri:
Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins
Category: Snacks
Serves: 4
Ingredients for Green Chutney:
1 cup coriander leaves
1 green chili
1-inch ginger
Salt to taste
Ingredients for Dahi Puri:
24 piece Pani Puri (serves 4)
1 cup dry green peas (dry matar) - soak for 5 hours
2 medium-size potato
1 cup curd
1 cup moong dal sprouts (optional)
Chopped coriander leaves for garnishing
½ cup bhujiya (or any mixture available at home)
Ketchup or tamarind chutney
Green chutney
½ lemon
¼ tsp Cumin powder (jeera powder)
¼ tsp sugar
Salt to taste
Ingredients for Pani Puri:
24 pieces pain puri
Green chutney
Matar aloo mixture
Instructions for dahi puri:
- Pressure cook the soaked dry matar along with 2 medium size potatoes, add salt to taste. Give 4 whistles. The matar aloo mixture is ready.
- Check the matar if it is cooked well by pressing the matar between your fingers, if the matar is cooked it will break easily.
- Prepare the green chutney by adding 1 cup of coriander leaves, 1 green chili, 1-inch ginger, and salt to taste. Add 2 tbsp of water and grind well.
- Take 1 cup of curd, add ¼ tsp salt, ¼ tsp sugar, and ¼ tsp cumin powder. Mix well.
- Take the pani puri and make a hole in it and start adding the matar aloo mixture.
- Add sprouts, add green chutney, ketchup or tamarind chutney, sweet & salty curd, garnish with bhujiya, lemon and coriander leaves.
- Sprinkel salt and chaat masala on top of the chaat.
Instructions for pani puri:
- Transfer the green chutney to a bowl and add 2 cups of water, 1 tbsp pani puri, 1 tsp cumin powder, and salt to taste, lemon to taste. - Pani Puri masala is ready.
- Pressure cook the soaked dry matar along with 2 medium size potatoes, add salt to taste. Give 4 whistles. The matar aloo mixture is ready.
- Make a hole in a pani puri add matar aloo mixture and dip the puri in the pani puri mixture.
Happy Cooking!!!
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