Indian cuisine · Salads & Mezze

Dahi Puri

Hollow puri shells filled with potato and chickpeas, topped with sweetened yogurt and pomegranate.

Ingredients · for 4 servings

• 24 puri shells (pani puri shells)
• 3 potatoes
• 150 g chickpeas (from a jar)
• 400 g yogurt
• 4 tbsp tamarind chutney
• 3 tbsp mint-coriander chutney
• 1 pomegranate
• 60 g sev (chickpea noodles)
• 2 tsp chaat masala
• 1 tsp sugar
• 1/2 bunch coriander
• Salt

Instructions

1. Boil the potatoes until soft for 20 min., peel, mash roughly and mix with the rinsed chickpeas, 1 tsp chaat masala and salt.
2. Stir the yogurt with sugar, a pinch of salt and 4 tbsp cold water until smooth and thin enough to run off a spoon, then chill.
3. Seed the pomegranate and finely chop the coriander.
4. Carefully press a hole into the top of each puri shell with your thumb without breaking it, then arrange the shells on a platter.
5. Fill each shell with 1 tsp of the potato mixture, add a few drops of both chutneys, then pour the sweetened yogurt generously over the top.
6. Dust with the remaining chaat masala, sprinkle with sev, pomegranate seeds and coriander, and serve immediately before the shells go soft.