Dahi Puri: The Ultimate Mumbai ChaatVeg

1

In a deep bowl, combine the boiled, cubed potatoes with the soaked boondi and mix well. You can also mash the potatoes if you prefer a smoother texture.

2

Place 6 puris on a serving plate and carefully crack a small hole in the center of each.

3

Spoon a little of the potato-boondi mixture into each puri. Add about 1 tsp of boiled mixed sprouts (like chana, matki, or moong) into each.

4

Drizzle each puri with ½ tsp green (spicy) chutney, ¼ tsp red garlic chutney (for the signature street-style kick), and 1½ tsp of sweet khajur imli (date-tamarind) chutney.

5

Pour a generous amount of whisked, chilled curd over all the stuffed puris until they are well-covered.

6

Sprinkle a little chilli powder, roasted cumin (jeera) powder, and salt to taste over the curd.

7

Finally, top the plate with a handful of nylon sev and fresh chopped coriander. Serve immediately!