4 O'Clock Dahi Puri: 25-Min Recipe

Have a go at making tangy, sweet, spicy Dahi Puri from scratch. It's actually quite easy. And might taste better than what you have on the street.

Ingredients

• 250 gm kuttu aatta or buckwheat flour
• 250 gm singhada aatta or water chestnut flour
• 200 gm potatoes, boiled, peeled, mashed
• 150 gm yoghurt, chilled

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• 100 gm aloo ka laccha or potato sticks
• 100 gm imli or tamarind paste 
• 100 gm palm jaggery
• Rock salt

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• ½ tsp jeera or cumin powder
• ½ tsp black pepper powder
• 2 pinches garam masala

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• Little water, for making the dough
• Oil to deep fry the puris
• Handful fresh dhania or coriander leaves or cilantro, chopped + extra for garnish

Method

How to make the puris:

• In a bowl, mix the kuttu aatta with the singhada aatta.
• Add the mashed potatoes (keep a little aside for serving) to the aatta, mix in a little water and knead into a soft dough.

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• Make equal-sized balls of 1-inch diameter out of the dough.
  Flatten each in the palm of your hand and roll out into small puris.

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• Alternatively, roll all the dough out.
  Then use a bottle cap to cut out puris.

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• Heat the oil in a saucepan or a kadhai over medium heat.
  Deep fry the puris in the hot oil, flipping once, until light brown and drain onto a paper towel-lined plate.
  Keep aside.

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For the chutney:

• In a small saucepan, warm the imli paste with the jaggery, over low heat, till the jaggery dissolves.
  Cool and add ¼ tsp of the cumin powder, ¼ tsp of the rock salt, ¼ tsp of the black pepper, pinch garam masala.

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For the toppings:

• Mix the remaining ¼ tsp cumin powder, remaining ¼ tsp black pepper, remaining ¼ tsp kala namak, coriander leaves with the chilled yoghurt.
  Keep aside.

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Assembly:

• Stack a bit of mashed potatoes atop each puri and cover with a layer of chilled yoghurt mixture.
  Then sprinkle a layer of aloo ka laccha and garnish with coriander leaves and serve immediately so the puris remains crisp.