Dahi Puri is a very common street food of Maharashtra. It is a very popular chaat dish in which crispy mini sized puris are stuffed with potato mixture, topped with chaat chutneys, spice powders, sweetened curd and garnished with finely chopped onions, sev, boondi and coriander leaves.
The first step is to prepare the curd. The curd should not be watery. So if the curd is watery, strain the curd for 30 minutes to remove the water from it.
Whisk curd with a little salt and 2 tsp of sugar. Refrigerate it.
Cook potatoes until soft. Peel the skin and mash it lightly.
Add salt and chilli powder to the potatoes and mix well. Keep this aside.
Wash and soak whole green gram overnight.
Drain the water and sprout the moong. (check how to sprout moong)
Steam the sprouted moong with a pinch of salt and keep it aside. Let it cool completely.
Now the potatoes, curd and the sprouted and steamed moong are ready.
Chop onions finely. Remove the seeds from the tomatoes and chop it finely.
Once you keep all the things ready, making dahi poori is a breeze.
Mix together the prepared potatoes, sprouted-steamed moong and finely chopped onions. Keep aside some onions for garnishing.
With your thumb, make a hole in the center of the puri. (puri is available ready made in most super markets)
Fill the puris with the potato, onion and moong mix.
Drizzle green chutney, sweet chutney and red chutney on top of it.
Sprinkle chaat masala powder, red chilli powder and roasted cumin powder
Top it with 1-2 tbsp of sweetened and chilled curd.
Sprinkle red chilli powder and roasted cumin powder again.
Garnish it with finely chopped tomatoes, onion, sev, kara boondi and coriander leaves.
Top it with more curd and chutney, if required.
Serve immediately otherwise the puri with turn soggy.
Repeat the same to make more batches.
All the ingredients and chutneys can be adjusted to your taste and preferences.
Prepare the puris only before serving.