With this recipe, Madhur takes you into what she calls “the special world of street food.” “Indian street food is chaat,” she says, “and chaat means ‘to lick.’ So anything that is so luscious that you’re licking your lips after [is chaat].” Dahi puri chaat is a serving of boiled potatoes, chickpeas, and yogurt stuffed into small, deep-fried flatbreads (puri) and topped with a mouthwatering mix of spices and tamarind chutney.
This chaat offers a mix of textures and flavors rarely found in other cuisines—hot and cold, raw and cooked, spicy and soothing. It’s best to prepare dahi aloo puri à la minute; otherwise, they will become soggy.


Madhur Jaffrey’s Dahi Puri Chaat Recipe

Dahi puri is a kind of savory chaat, or Indian snack food, originating in Mumbai. The dish, a popular street food in India, centers around puri, a small, hollow fried shell made of whole wheat or chickpea flour. To make the chaat, puri are stuffed with yogurt, aloo (cooked potatoes), and various other ingredients. Common dahi puri fillings include boiled chickpeas, tomato, chopped onion, and assorted chutneys—typically a sweet one like [tamarind chutney](https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey), and a spicier [green chutney](https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey). The finished puris can then be garnished with crunchy bits of sev, a fried noodle made with chickpea flour.

Other variations include pani puri or golgappa, which pairs the potato filling not with yogurt, but with a spicy tamarind water known as imli pani. Crispy, delicate puris are best eaten in a single bite.

With this recipe, Madhur takes you into what she calls “the special world of street food.” “Indian street food is chaat,” she says, “and chaat means ‘to lick.’ So anything that is so luscious that you’re licking your lips after [is chaat].” Dahi puri chaat is a serving of boiled potatoes, chickpeas, and yogurt stuffed into small, deep-fried flatbreads (puri) and topped with a mouthwatering mix of spices and tamarind chutney.
This chaat offers a mix of textures and flavors rarely found in other cuisines—hot and cold, raw and cooked, spicy and soothing. It’s best to prepare dahi aloo puri à la minute; otherwise, they will become soggy.


Dahi puri is a kind of savory chaat, or Indian snack food, originating in Mumbai. The dish, a popular street food in India, centers around puri, a small, hollow fried shell made of whole wheat or chickpea flour. To make the chaat, puri are stuffed with yogurt, aloo (cooked potatoes), and various other ingredients. Common dahi puri fillings include boiled chickpeas, tomato, chopped onion, and assorted chutneys—typically a sweet one like <a href='https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey","linkCopy":"tamarind chutney","category":null}'>tamarind chutney</a>, and a spicier <a href='https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey","linkCopy":"green chutney","category":null}'>green chutney</a>. The finished puris can then be garnished with crunchy bits of sev, a fried noodle made with chickpea flour.Other variations include pani puri or golgappa, which pairs the potato filling not with yogurt, but with a spicy tamarind water known as imli pani. Crispy, delicate puris are best eaten in a single bite.

What Is Dahi Puri?

With this recipe, Madhur takes you into what she calls “the special world of street food.” “Indian street food is chaat,” she says, “and chaat means ‘to lick.’ So anything that is so luscious that you’re licking your lips after [is chaat].” Dahi puri chaat is a serving of boiled potatoes, chickpeas, and yogurt stuffed into small, deep-fried flatbreads (puri) and topped with a mouthwatering mix of spices and tamarind chutney. This chaat offers a mix of textures and flavors rarely found in other cuisines—hot and cold, raw and cooked, spicy and soothing. It’s best to prepare dahi aloo puri à la minute; otherwise, they will become soggy.