Dahi puri is the cousin of the more commonly available street food of India commonly known as Gol Gappa, pani puri or Phuchka, depending on which part of India are you located. In Kolkata where I’m from, this is known as Phuchka.
I have taken the basic idea of Phuchka and substituted the filling with a richly spiced potato filling and replaced the spicy water with raita. Tamarind and mint chutney. The resulting Dahi Puri is nothing less than amazing.
What makes the Dahi Puri amazing are the three sauces: Mint chutney, tamarind chutney, and raita. Check those recipes and make them ahead of time. If you have these sauces ready to go, serving Dahi Puri to one of your guests takes a couple of minutes.
Pani puri shell (x9)
- Butter: 2 oz
- Cumin Seeds 1/2 Tsp (2 grams)
- Minced Serrano Chilis: 1 medium chilli (15 grams)
- Golden Raisins: 1 oz (30 grams)
- Boiled Whole Red Potatoes: 3 medium potatoes (350 grams)
- Salt: 1 Tsp (10 grams)
- Sugar: 3 Tsp (19 grams)
- Shredded Carrots: 1 oz (30 grams)
- Green Peas: 1 oz (30 grams)
- Cayenne Pepper 1/4 Tsp (1 gram)