Sanjeev Kapoor

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Dahi Batata Puri  Recipe

Potato mixture served on crisp puris topped with chutnies and yogurt

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 6-10 minutes

Servings : 4

Dahi Batata Puri

Main Ingredients

Yogurt, Potatoes





Level Of Cooking



  • Yogurt
    1 cup
  • Potatoes boiled and chopped
    2 medium
  • Puris
  • Salt
    to taste
  • Sugar
    1 tablespoon
  • Moong sprouts blanched
    1/2 cup
  • Red chilli powder
    1 teaspoon
  • Chaat masala
    1/2 teaspoon
  • Green chutney
    1/4 cup
  • Sweet tamarind chutney
    1/4 cup
  • Sev
    as required
  • Roasted cumin powder
    1 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons
  • Pomegranate seeds (anardana) Fresh
    2 tablespoons


Step 1

Add salt and sugar to yogurt and whisk till well mixed. Keep it in the refrigerator till use.

Step 2

Mix boiled potatoes, sprouted moong, salt, half teaspoon of red chilli powder, chaat masala.

Step 3

Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.

Step 4

Break the puris a little on one side, fill it up with the potato filling, dip them in the yogurt and place them on a plate.

Step 5

Alternatively you can also keep the puris on the plate and then pour the yogurt over leaving aside some for topping at the end.

Step 6

Put green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top.

Step 7

Serve immediately.

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