Dahi Batata Puri

Potato mixture served on crisp puris topped with chutnies and yogurt This recipe has featured on the show Khanakhazana.

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Dahi Batata Puri
Main Ingredients Yogurt, Potatoes
Cuisine Uttar Pradesh
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Dahi Batata Puri

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


  1. Add salt and sugar to yogurt and whisk till well mixed. Keep it in the refrigerator till use.
  2. Mix boiled potatoes, sprouted moong, salt, half teaspoon of red chilli powder, chaat masala.
  3. Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.
  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.
  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.
  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.
  7. Serve immediately.

Nutrition Info

Calories 1730
Carbohydrates 197.6
Protein 27.2
Fat 92.5
Other Fiber Zinc- 2.2mg