Dahi Batata Puri

Prep: 30 mins

Cook: 30 mins

Difficulty: Easy

Servings: 12 Servings

I’ve tasted and thoroughly enjoyed street foods from around the world, but there’s something special to me about dahi batata puri (also known as dahi puri). Most popularly found in the state of Maharashtra, India, dahi batata puri is a form of chaat served with yogurt (dahi), potatoes (batata), and puris (crispy puffs). Usually drizzled with tamarind and green chutneys, the puris are stuffed with a simple spiced potato mix and meant to be enjoyed as one big bite. The result is an explosion of warm and cool, sweet and savory flavors, with raw onion providing a sharp contrast to the cool yogurt and warm potatoes.

Ingredients

1/2 cup plus 4 teaspoons canola or vegetable oil, divided
1 (7-ounce) package puri pellets
2 large russet potatoes (about 1 1/4 pounds total)
1 medium red onion
2 to 3 fresh or dried curry leaves
2 teaspoons mustard seeds
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon kosher salt
2/3 cup full-fat plain yogurt
1/3 cup mild or hot green chutney, such as Maazah
1/3 cup tamarind-date chutney, such as Deep
2 teaspoons chaat masala
1 cup pomegranate arils
1 cup sev (crispy noodle snack), such as Haldirams Haldiram's Plain Bhujia
1/2 bunch fresh cilantro, coarsely chopped

Instructions

Heat 1/2 cup of the vegetable oil in a large saucepan or wok to 375ºF. Fry 60 puri pellets in batches in the oil according to instructions until puffed all over, a few seconds per batch. Transfer to a paper towel-lined baking sheet to drain any excess oil.
Bring a medium saucepan of water to a boil over medium-high heat. Meanwhile, peel and cut 2 large russet potatoes into rough 1/4-inch cubes.
Add the potatoes to the boiling water and cook until tender, 10 to 13 minutes. Meanwhile, finely dice 1 medium red onion (about 1 1/2 cups) and place in a large bowl. When the potatoes are ready, drain in a colander.
Heat 2 teaspoons of the vegetable oil in a wok or large frying nonstick pan until shimmering. Add 2 to 3 curry leaves and fry until crisp, 1 to 2 minutes. Add the remaining 2 teaspoons vegetable oil, potatoes, 2 teaspoons mustard seeds, 2 teaspoons ground turmeric, 2 teaspoons ground cumin, and 1 teaspoon kosher salt. Sauté until the potatoes are a golden color but not crispy, about 5 minutes.
Remove the pan from the heat. Discard the curry leaves. Add the potatoes to the onions and toss until combined. Keep warm until ready to fill the puris.
When ready to serve, gently poke a hole with your thumb into the top of each puri to make a cup for the filling. Using a small spoon, stuff each puri with as much potato and onion mixture as will fit, then place on a serving platter.
Top each puri with a dollop of plain yogurt. Lightly drizzle with tamarind chutney for sweetness and green chutney for spice. Sprinkle with chaat masala, and top with pomegranate arils, sev, or chopped cilantro if desired. Serve immediately.