Dahi Puri is a popular North Indian snack that is a favourite. The sweet, tangy and, sometimes, spicy flavours make the snack a go-to for many looking for a quick and delicious snack. It is often an accompaniment to tea, lassi, coffee or juice. Many believe the snack can cool the body off, especially in summer. This may be because a lot of curd is used to prepare the dish. Although the dish is prevalent, few attempt to make the dahi puri at home. There are quite a few inclusions, and the tangy flavours are complicated to get right. In truth, a dahi puri recipe is simple. It only involves a series of easy steps, and most of the magic happens during assembly. Since you are here, you are braving the recipe for dahi puri and we wish to give you the simplest possible recipe there is. Once you are comfortable with the recipe, you can customise this recipe too. To start off simple, you can get the puri at your local snacks shop, halwai shops or readymade packets. You can make the puris fresh as well but that would take some time. The chutneys can also be store-bought, in case you don't wish to put in the effort. This recipe includes processing of the tamarind and green chutneys as well.

• 1/2 cup tamarind
• 1/2 cup dates
• 1/2 cup jaggery
• 2 whole red chilies
• 1/2 tsp cumin powder
• 1/2 tsp jeera powder
• 1/2 tsp ginger powder
• 1/2 tsp saunf
• Coriander leaves
• 8 green chilies
• 1 tsp ginger
• Salt
• 1/2 cup curd
• 1/2 tbsp sugar
• 1 large potatoes
• 1 small onion
• Pomegranate seeds

• For the Tamarind chutney, take 1/2 a cup of deseeded tamarind, 1/2 a cup of dates, two whole red chillies and 1/2 a cup of jaggery in a pressure cooker.
• Add 2 cups of water and cook on a low flame for 10 minutes or three whistles.
• Once the pressure releases naturally, add 1/2 Tsp ginger powder, 1/2 Tsp saunf, 1/2Tsp roasted cumin powder, 1/2 Tsp coriander powder and a pinch of salt.
• Slow cook over a low flame and stir occasionally.
• Once the chutney loses the raw smell of the masala powder, turn off the flame and let the chutney cool.
• Pass the chutney through a filter or a fine sieve to ensure there are no lumps or fibres.
• You can bottle this chutney, and it stays good for over a month.
• Prepare the curd or yoghurt. Take all the curd and add one Tbsp of sugar to it. Whisk the curd until all the sugar is thoroughly dissolved and till the curd loses its lumpy texture. It would be best if you had a thick but runny curd consistency.
• For the green chutney, take coriander leaves, a small piece of ginger and about five to six green chilies in a blender.
• Add about 5 Tbsp of water and salt to taste and pulse the blender until you have a fine paste.
• If you wish, you could also add ¼ cup of grated coconut.
• Green chutney is ready.
• Wash and boil the potatoes in a pressure cooker or pot until soft. Drain and peel them. Set them aside to cool.
• Once the potatoes are cool, cube them into tiny squares.
• Wash and finely chop the onion, tomatoes and green chilies.
• Take six to eight pre-made puris and arrange them on a plate.
• Add a small portion of the boiled potatoes on each puri.
• Also, add small portions of green chilli and onions.
• Generously pour the sweet curd mixture over the puris.
• Once the curd has settled, drizzle the tamarind and green chutney over the puris as well.
• For an extra punch, top this off with some roasted jeera powder, chaat masala, coriander leaves and pomegranate seeds.
• Serve and consume immediately.