Mumbai-Style Dahi Puri Chaat Bombs

This legendary Indian street food called dahi puri — or chaat bombs — has crisp, crunchy puri stuffed with subtly-spiced, herby potatoes, and topped with sweet yoghurt, robust chutneys, and fresh garnishes.

Do you know where to find some of the best food in the world? Street carts parked on the corners of India’s busy metropolitan city streets. Chaat, a subcategory known for its incredible flavours, stands out above all else — it typically involves a fried dish topped with chutneys, with examples being Mumbai ragda pattice, palak patta chaat, and of course, dahi puri chaat bombs.

Dahi puri is named for the two main ingredients: dahi (meaning yoghurt) and puri (the crispy, hollow shells). The recipe first originated in Mumbai, the capital of Maharashtra, but has spread to all corners of India.

It’s even famous in the U.K., where dahi puri has earned the moniker chaat bombs. That name is an excellent description — you eat the puri all at once, meaning the flavours quite literally explode in your mouth.

The puri is crisp, crunchy, and golden with a nutty depth from semolina. Inside the puri are soft boiled potatoes peppered with crunchy sharp onions, fresh herbs, and tangy spices. Now the real magic begins: full-bodied fresh and zesty green chutney loaded with fresh mint and coriander is spooned into the shells, followed by perfectly balanced sweet, sour, and spicy tamarind chutney. To finish it off is sweet yoghurt, bursts of tart pomegranate, and crispy strands of nylon sev.

Are Dahi Puri Chaat Bombs Vegan, Gluten-Free, Nut-Free, or Soy-Free?

These dahi puri chaat bombs are vegetarian, nut-free, and soy-free. While they’re already an ideal choice for parties, given how they’re suitable for people with most dietary preferences, the recipe is also easily adaptable to be vegan.

To make this recipe vegan, just replace dairy-based yoghurt with your favourite vegan yoghurt! Either coconut, soy, or almond yoghurt would work well here. Since the yoghurt used in dahi puri is typically sweetened with sugar, either plain or unsweetened vegan yoghurt is suitable. Just make sure it doesn’t contain any extra additions like fruits.

Unfortunately, dahi puri can’t be easily adapted for gluten-free diets. The puri shells are primarily semolina based.

What Toppings Are Used in Dahi Puri Chaat Bombs? Let’s Talk About It!

Dahi puri (and chaat in general) is all about the toppings. The puri shells and spiced potato filling eaten alone would be delicious, but lacking in any depth or complexity. Once you add on all the different chutneys, sauces, and garnishes though … the recipe transforms into an explosion of flavours.

• Green Coriander Chutney: As the name implies, green chutney is made with fresh herbs — namely, coriander (cilantro) and mint leaves. It has a light, bright, fresh flavour. You can either make green chutney following my recipe (click the link) or buy it premade at your local Indian store.
• Tamarind Chutney: Tamarind chutney is full of sophisticated flavours. Tamarind itself is sour and tangy, but the balance of seasoning creates a sour, sweet, and sour sauce. Again, it can be homemade or bought premade from the refrigerated section of your local Indian store.
• Sweet Yogurt: The thick, creamy yoghurt is whisked with sugar and thinned out with milk or water, then ladled over the puri. It adds a cool, refreshing taste to the chaat that makes it perfect for summer.
• Nylon Sev: Sev are crispy chickpea-flour noodles essential for Indian street food. I highly recommend nylon sev (ultra-thin) for this recipe, but any will do. Making nylon sev at home is a little tricky, but it can be purchased too.
• Pomegranate Arils: Fresh pomegranate is sweet, tart, and juicy. The arils sprinkled over the dish add surprise to each bite and aid in visual appeal.
• Fresh Coriander: What is an Indian dish without fresh coriander (cilantro)? The bright green herb sprinkled on top adds citrusy notes and an essential pop of colour.
• Spices: Although we already use spices in the potato filling, a dash of chilli powder and chaat masala heightens the flavours so well.

Variations and More Filling Ideas for Dahi Puri Chaat Bombs:

• Kala Chana / Black Chickpeas: Black chickpeas are readily available at Indian grocery stores and offer a nutritious, protein-rich filling. The flavour is deeply nutty and complements the chutneys perfectly. However, you must soak black chickpeas overnight and then cook them before use. This means that you need to plan in advance — unless you can get hold of the tinned/canned version.
• Whole Moong Sprouts: Moong sprouts are a healthy choice, and offer a lighter alternative to potatoes. The mild, slightly bitter flavour of them allows for both raw usage or tempering with spices before adding.
• Chana / White Chickpeas: White chickpeas are widely available and offer many health benefits. Like potatoes, they are very filling. You can even mix the white chickpeas with potatoes.
• Vegan: Make the filling vegan by switching out dairy-based yoghurt for soy, coconut, or almond yoghurt. Yum!
• Spicy: To make this dish spicier, you can add more green chilli to the green chutney, add red chilli powder to the mashed potato stuffing, or sprinkle over some chilli powder before serving.

Can you Cook Puri in the Air Fryer or Microwave?

Yes! Although puri is normally deep-fried, there are multiple alternative cooking options for those of you who prefer to avoid deep-frying. As an added bonus, the methods are healthier, too! Do note that these methods only work with premade dried puri shells. You must deep-fry homemade puri shells.

To air-fry puri, simply rub the puri shells with a neutral oil. Add them to the basket of your air fryer (don’t overcrowd the basket), set the air fryer to 180 degrees Celsius (or 356 degrees Fahrenheit), and cook for three minutes. They should emerge from the air-fryer puffy and golden brown.

To microwave puri, once again rub the shells with neutral oil. Place them on a large plate and microwave for 30 seconds. If they don’t puff, microwave for another 30 seconds (a total of one minute). Do note that this method is not as foolproof as the others, but works well for people with limited equipment in the kitchen and is a great time-saving hack.

To bake puri, preheat your oven to 220 degrees Celcius (428 degrees Fahrenheit). Once the oven is hot, add the puri to a baking sheet and bake for around four minutes, or until all the puri have puffed up.

Mumbai Style Dahi Puri Chaat Bombs Recipe

Ellanor

This easy vegetarian recipe for dahi puri chaat bombs is a great choice for evening snacks and parties. It's bursting with unique flavors and textures!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Street Food

Cuisine Indian – Maharashtrian

Servings 20 pieces dahi puri

Calories 32 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 20 pani puri shells*
• ▢ 1 litre oil to deep fry

For the Potato Stuffing

• ▢ 320 g potato 350 = 2 medium-large potatoes
• ▢ 30 g onions finely chopped
• ▢ 3 stems fresh coriander cilantro
• ▢ ¼ teaspoon chaat masala
• ▢ ¼ teaspoon cumin powder
• ▢ sea salt to taste

For the Sweet Yogurt

• ▢ 300 g full fat yoghurt
• ▢ 1 ½ teaspoon sugar
• ▢ water or milk to thin, if needed

For the Toppings

• ▢ 50-100 g tamarind chutney to taste — ½ – 1 tsp chutney per puri
• ▢ 50-100 g green coriander chutney to taste — ½ – 1 tsp chutney per puri
• ▢ 1 handful nylon sev
• ▢ 1 handful pomegranate arils
• ▢ 1 handful fresh coriander cilantro, finely chopped
• ▢ ¼ – ½ teaspoon red chilli powder
• ▢ ¼ – ½ teaspoon chaat masala

Instructions

 

Make the Puri

• In a large kadai or deep-fat fryer, heat 1 litre oil to 180℃ (356℉). Once the oil comes to temperature, carefully drop a few of the 20 pani puri shells* into the oil. They should begin puffing immediately. Cook the puri until golden, then remove with a slotted spoon and drain off excess oil on kitchen paper. Repeat this process with the remaining puri.

  Note: You can also air fry readymade puri. Set your air fryer to 180℃ (or 356℉), rub the puri shells with oil, add them to the basket, and set for three minutes. To microwave the puri, coat it with oil and set the timer for 30 seconds. Cook for another 30 seconds if not fully puffed.

Make the Potato Stuffing

• Peel 320 g potato and cut into large chunks. Heat plenty of water in a large saucepan over medium-high heat. Once the water comes to a boil, add the potatoes. Cook until knife tender, then drain and cool.
• Roughly mash the potatoes and mix with 30 g onions (chopped), 3 stems fresh coriander (chopped), ¼ teaspoon chaat masala, ¼ teaspoon cumin powder, and sea salt to taste. You can also add boiled chickpeas or moong/moth sprouts.

Make the Sweetened Yoghurt

• In a medium bowl, whisk 300 g full fat yoghurt with 1 ½ teaspoon sugar and water or milk.

Assemble the Dahi Puri

• Use a spoon or your thumb to crack holes in the top of each puri. Carefully add in the potato stuffing, filling each puri until they are around half full.
• Split 50-100 g green coriander chutney (½-1 teaspoon per puri), 50-100 g tamarind chutney (½-1 teaspoon per puri), sweetened yoghurt, 1 handful nylon sev, 1 handful pomegranate arils, 1 handful fresh coriander (chopped), ¼ – ½ teaspoon red chilli powder, and ¼ – ½ teaspoon chaat masala between all the puris.
• Eat the dahi puri immediately to avoid the crisp puri turning soggy.

Notes

* You can buy these pre-made and ready to fry, or make your own puri shells.

Equipment

Mixer Grinder

Deep Fat Fryer

Air Fryer

Nutrition

Serving: 1gCalories: 32kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 48mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 106IUVitamin C: 4mgCalcium: 23mgIron: 0.2mg

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