Dahi Sev Puri is like the ultimate party snack that tantalizes your taste buds in the best way possible. Dahi Sev Puri, an Indian street food classic, is all about layering textures and flavors: crunchy puris, creamy yogurt (aka dahi), a zingy tamarind chutney, and spicy green chutney, all topped with a shower of crispy sev and a sprinkle of pomegranate pearls or chopped cilantro for that bougie finishing touch. Making a Dahi Sev Puri recipe at home is surprisingly chill. Start with store-bought or homemade puris (no judgment here), load them with boiled potatoes and chickpeas, then drizzle the chutneys like you're Picasso with sauces. Add a generous dollop of chilled dahi—pro tip: whip it up for that extra-smooth vibe. it's all about the toppings—sev for crunch, a dusting of chaat masala for that extra zing, and a garnish that makes it Insta-worthy. Perfect as a starter or snack, Dahi Sev Puri is more than food; it's an experience. Whether you're impressing guests or just indulging your snack cravings, this dish brings the vibes every single time. So, grab your ingredients, and let's make magic with this Dahi Sev Puri recipe!

• 8-10 puri
• 1 cup curd
• 1/2 cup amchur powder
• 1/2 tsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp chaat masala
• 1 tsp salt
• Sev
• 3 potato
• 1/4 cup pomegranate seeds
• 1/4 cup moong dal sprouts
• 1/4 cup onion
• Coriander

• Craving a snack that's a total flavor explosion? Let's dive into this dahi sev puri recipe, a street food classic that's as fun to assemble as it is to eat.
• Start by prepping the essentials: microwave a couple of potatoes (or boil them if that's your jam), let them cool, peel, and mash them to fluffy perfection.
• For the sprouts, soak your legumes (moth dal works great) in water overnight, drain them, and let them sprout in a dark spot for 24-36 hours, they're worth the wait.
• Once sprouted, season them with amchur powder, cumin powder, red chili powder, salt, and a sprinkle of chaat masala for that tangy, spicy kick.
• Chop up some fresh cilantro and onions, keeping the onions aside for those who love that extra crunch.
• Now for the puris! Arrange those golden beauties on a plate, poking small holes in the center without breaking them (it's all about finesse).
• Start layering—first comes the mashed potatoes, then a drizzle of creamy yogurt (dahi), and a splash of sweet chutney and tangy pani puri chutney (no dilution here!).
• Add the seasoned sprouts, a handful of crispy sev, juicy pomegranate seeds for a pop of sweetness, and a final flourish of yogurt, cilantro, and any extra chutneys you're feeling bold about.
• Serve immediately for the ultimate crunch and creamy experience. This recipe of dahi sev puri is snack perfection, loaded with layers of flavor and texture that'll have everyone swooning.