Vegan Dahi Puri
Dahi Puri is one of India’s most beloved chaat snacks: hollow, crispy puri shells filled with spiced potatoes, tender chickpeas, creamy yogurt, tangy chutneys, and colourful crunchy toppings. This fully vegan version uses dairy‑free yogurt, yet keeps the perfect balance of sweet, sour, spicy, and savoury flavours, plus that wonderful mix of crisp, soft, and juicy textures in every bite. It is ideal for teatime, parties, or as a refreshing appetiser.
Shared by raj
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Base Fillings;
- 20–25 ready‑made crispy puri shells
- 2 medium potatoes, boiled, peeled, and diced small
- 1 cup cooked chickpeas, drained.. ½ tsp chaat masala
- ½ tsp roasted cumin powder.. Pinch of red chilli powder.. Salt to taste
- #Sauces & Cream;
- ¾ cup thick unsweetened vegan yogurt (coconut or soy‑based), whisked smooth
- ½ cup vegan mint‑coriander chutney,, ½ cup sweet date‑tamarind chutney
- #Toppings;
- ¼ cup thin crispy sev (gram‑flour noodles),, ¼ cup fresh pomegranate arils
- 2 tbsp finely chopped red onion,, 2 tbsp chopped fresh coriander leaves
- Extra chaat masala and chilli powder for dusting
👩‍🍳 Instructions
- 1
Season the filling: Toss diced potatoes and chickpeas with chaat masala, roasted cumin, chilli powder, and salt. Mix well and set aside for 5 minutes to let flavours absorb.
- 2
Arrange: Place all the puri shells on a large platter. Gently press the centre of each puri to make a small hollow space for the filling.
- 3
Fill: Spoon a little potato and chickpea mixture into each puri.
- 4
Add sauces: Drizzle generously with vegan yogurt, then add mint chutney and sweet tamarind‑date chutney over the top.
- 5
Top: Scatter with pomegranate seeds, red onion, fresh coriander, and pile plenty of sev over each one. Dust lightly with extra chaat masala and chilli powder.
- 6
Serve: Enjoy immediately while the puri stays crisp — do not let it sit too long or the shells will turn soft.