Yesterday I posted Pani Puri and here comes the relative of Pani Puri – Dahi Sev Puri. Dahi means curd/yogurt in Hindi.
What Is Dahi Sev Puri?
As the name suggests, it’s the same deep fried mini puris but filled with yogurt based topping. This one is kiddo’s favorite. You can modify/adjust these toppings as per your preference and prepare varieties of Pani Puri. For the regular Pani Puri, the Pani Puri chutney is diluted with water and also we use the spiced up potato fillings and kala channa. But for this Dahi sev puri, we use plain boiled potatoes but with spiced up yogurt mix. With sev and pomegranates seeds, this tastes completely different from the regular pani puri. I usually include the Pani Puri chutney (non-diluted) in this recipe too for the additional spice but of course for vaandu I skip them. He just loves this with sev, pomegranate seeds and the flavored Dahi. All the other toppings are just for us and again please adjust these according to your preference.
Sprouts Are Optional
Also, adding sprouts is completely optional but these chaats are perfect recipes to sneak in some protein for the kiddo. With all those spicy and tangy and savory flavors you can happily gobble them up.
Dahi Sev Puri Recipe
Ingredients:
Mini Pooris – 8 to 10 Yogurt / Curd – 1 cup (I used greek yogurt) Amchur powder – ½ tsp Cumin Powder – ½ tsp Red Chilli Powder – ½ tsp Chaat Masala – 1 tsp Salt – 1 tsp
Toppings:
Sev – as required Medium Potatoes – 3 Sweet Chutney – as required Pani Puri Chutney – 2 tbsps (optional) Pomegrante seeds – ¼ cup Moong Dal Sprouts – ¼ cup (Optional) Chopped Onion – ¼ cup Chopped Cilantro – 3 tbps
Prep-Work:
If you are using pani puri chutney, prepare it as mentioned in the pani puri recipe but not dilute it with water. Microwave the potatoes in potato mode and let it cool. Then peel the skin and mash them down. Cook potatoes as per your preference. I always microwave them.
Chop the cilantro and onion and set aside.
Preparing the Green Moong Dal Sprouts:
I prepared it similar to the sprouted moth dal as mentioned in misal pav recipe. But here it is again… Soak it in water for about 8 hrs. (Or overnight) Drain the water and pat it dry. Let it sit in colander in dark space for about 24 to 36 hours After a day you will see small sprouts and it starts to grow gradually. You can leave it up to 2 days and then refrigerate.
Preparing the Yogurt Mix:
Add the amchur powder, cumin powder, red chili powder, salt and chaat masala and mix well.
Assembling and Serving:
As mentioned in pani puri recipe, I set all the topping and let the guest to add as per their preference. But here is how I arrange for myself. When I assemble for kiddo, I skip raw onions and the pani puri chutney.
Arrange the pooris closely in the plate and poke them in the middle with a fork. Make sure the pooris doesn’t break. First add the boiled potatoes inside the pooris. Then add the dahi mix inside and also drizzle on top. Then drizzle the pani puri chutney, sweet chutney, onions, sev, sprouts and pomegranate seeds and drizzle some more yogurt and of course cilantro.
That’s it. Yummy Dahi Sev Puri is ready.
Notes:
Adjust the spices as per your preference. Modify and adjust the toppings as per your preference and create new pani puri varieties.
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📖 Recipe
