Mumbai Style Dahi Puri Chaat Bombs Recipe

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!

Prep Time 5

Cook Time 10

Total Time 15

Ingredients

▢ 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.