Dahi Puri

🔥 Prep

• Peel and dice the 2 potatoes into small cubes.
• Rinse the 24 pcs pani puri shells and gently make a small hole in each if not already hollow.
• Whisk the 150 g yogurt with 0.5 tsp salt until smooth.
• Measure out 3 tbsp sweet chutney, 2 tbsp green chutney, and 4 tbsp sev, keeping them ready.
• Have 1 tsp chaat masala ready for sprinkling.

🔥 Cook

• 1. Place the diced potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat.
• 2. Once boiling, reduce to medium heat and simmer for 10-12 minutes until the potatoes are fork‑tender.
• 3. Drain the potatoes and let them cool slightly, then toss with a pinch of salt (optional) and set aside.
• 4. In a small bowl, combine the whisked yogurt with a pinch of chaat masala if desired, mixing until smooth.

🔥 Serve

• To assemble, gently press a small amount of the boiled potato mixture into each puri shell.
• Drizzle ½ tsp of sweet chutney and ½ tsp of green chutney over the potato filling.
• Add a spoonful of the seasoned yogurt on top.
• Sprinkle chaat masala and sev generously over each puri.
• Serve immediately while the puris are crisp, accompanied by extra chutneys on the side if desired.