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{{Short description|Indian food}}
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'''Dahipuri''', or '''dahi puri''',<ref>{{cite news|last1=Forum|title=Dahi Puri Recipe|url=http://foodviva.com/snacks-recipes/dahi-puri/|access-date=2 September 2015}}</ref> is a snack, originating from [[India]], which is especially popular in the state of [[Maharashtra, India]]. The dish is a form of [[chaat]] and originates from the city of [[Mumbai]].<ref>[https://web.archive.org/web/20040315072145/http://www.hindu.com/mp/2004/02/11/stories/2004021100490400.htm Article on snacks of India]</ref> It is served with mini-[[Puri (food)|puri]] shells (''[[golgappa]]''), which are more popularly recognized from the dish [[panipuri|pani puri]].  Dahi puri and pani puri chaats are often sold from the same vendor.
'''Dahi puri''' is an Indian snack food which is especially popular in the state of [[Maharashtra, India|Maharashtra]].<ref>{{cite news|last1=Forum|title=Dahi Puri Recipe|url=http://foodviva.com/snacks-recipes/dahi-puri/|access-date=2 September 2015}}</ref> The dish is a type of [[chaat]] and originates from the city of [[Mumbai]].<ref>[https://web.archive.org/web/20040315072145/http://www.hindu.com/mp/2004/02/11/stories/2004021100490400.htm Article on snacks of India]</ref> It is served with mini-[[Puri (food)|puri]] shells (''[[golgappa]]''), which are also used for the dish [[panipuri|pani puri]].  Dahi puri and pani puri chaats are often sold from the same vendor.


==Preparation==
==Preparation==
The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed [[potatoes]] or [[chickpeas]]. A small amount of [[turmeric|haldi]] powder or [[chilli powder]], or both, may be added for taste, as well as a pinch of [[salt]]. Sweet [[tamarind]] [[chutney]] and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is [[garnish (food)|garnished]] with sprinklings of crushed [[Sev (food)|sev]], ''[[moong]]'' dal, [[pomegranate]] and finely chopped [[coriander]] leaves.
The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed [[potatoes]] or [[chickpeas]]. This dish must never be served cold. A small amount of [[turmeric|haldi]] powder or [[chilli powder]], or both, may be added for taste, as well as a pinch of [[salt]]. Sweet [[tamarind]] [[chutney]] and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is [[garnish (food)|garnished]] with sprinklings of crushed [[Sev (food)|sev]], ''[[moong]]'' dal, [[pomegranate]] and finely chopped [[coriander]] leaves.


Dahi puri typically comes as 5 or 6 dahi puris per plate. While pani puri is typically served one piece at a time,{{Original research inline|date=March 2019}} a plate of many dahi puri is often served together. Each dahi puri is intended{{by whom|date=March 2019}} to be eaten whole, like [[Panipuri|pani puri]], so that the spectrum of flavors and textures within may all be tasted together.
Dahi puri typically comes as 5 or 6 dahi puris per plate. While pani puri is typically served one piece at a time,{{Original research inline|date=March 2019}} a plate of many dahi puri is often served together. Each dahi puri is intended{{by whom|date=March 2019}} to be eaten whole, like [[Panipuri|pani puri]], so that the spectrum of flavors and textures within may all be tasted together.


<gallery widths=200 heights=140>
<gallery widths="200" heights="140">
File:Savoury baskets of Fun 1.JPG|Home made dahi puri
File:Savoury baskets of Fun 1.JPG|Home made dahi puri
File:Dahi puri, Doi phuchka.jpg|A typical serving of dahi puri
File:Dahi puri, Doi phuchka.jpg|A typical serving of dahi puri

Latest revision as of 09:41, 26 May 2022


Dahi puri
Dahi puri, a common street food.
Place of originIndia
Region or stateMaharashtra region of the Indian subcontinent
Associated national cuisineIndia, Nepal, Bhutan
Main ingredientsSev, puri, onion, chili powder, moong dal, dahi (yogurt) and coriander leaves
VariationsSev puri, Dahi batata puri

Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra.[1] The dish is a type of chaat and originates from the city of Mumbai.[2] It is served with mini-puri shells (golgappa), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor.

Preparation[edit | edit source]

The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes or chickpeas. This dish must never be served cold. A small amount of haldi powder or chilli powder, or both, may be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is garnished with sprinklings of crushed sev, moong dal, pomegranate and finely chopped coriander leaves.

Dahi puri typically comes as 5 or 6 dahi puris per plate. While pani puri is typically served one piece at a time,[original research?] a plate of many dahi puri is often served together. Each dahi puri is intended[by whom?] to be eaten whole, like pani puri, so that the spectrum of flavors and textures within may all be tasted together.

  • Home made dahi puri
    Home made dahi puri
  • A typical serving of dahi puri
    A typical serving of dahi puri
  • Another style of serving
    Another style of serving

See also[edit | edit source]

References[edit | edit source]

  1. ↑ Forum. "Dahi Puri Recipe". Retrieved 2 September 2015.
  2. ↑ Article on snacks of India
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