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Alu Dahi Puri Chaat

Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings: 1
Author: Meena, www.hookedonheat.com


  • 1 small potato, boiled and mashed
  • salt, to taste
  • 1/4 tsp red chilli powder
  • 1/4 tsp cumin powder
  • 1/4 tsp chaat masala
  • 6-8 puri shells (also known as golgappas or pani puri)
  • 1/2 cup plain yogurt, beaten with 1-2 tbsp of water till smooth
  • 3-4 tbsp sweet tamarind chutney (available readymade)
  • a handful of chopped fresh coriander leaves, for garnish
  • a handful of sev, for garnish


  • Mix mashed potato well with salt and spices.
  • Place puris on a plate, making a small opening on the top of each puri big enough to add potato filling. Be careful to not break/crush puris as they can be fairly delicate to handle.
  • Fill each puri with a little bit of potato mixture, about 1-2 tsp of yogurt, and a touch of tamarind chutney. Drizzle leftover yogurt and chutney over the stuffed puris, and garnish with coriander leaves and sev.
  • Serve immediately.