Dahi Puri

Name: Dahi Puri
Yield: 8 Servings
Ingredients: ½ cup dried black chickpeas, soaked overnight, drained (Rancho Gordo desi chana, recommended); Kosher salt; 3 medium Yukon Gold potatoes (about 1 lb.), peeled, cut into 1" pieces; 1 tsp. ground turmeric; ½ cup tamarind concentrate (such as Swad); 2 Tbsp. date syrup; 2 tsp. finely chopped, peeled ginger; 4 Tbsp. chaat masala, divided, plus more for serving; 3 tsp. ground cumin, divided; 3 tsp. red chili powder, divided; 2 cups plain whole-milk yogurt; Vegetable oil (for frying; about 8 cups); 1 7-oz. packet pani puri; ½ cup Scallion Chutney; 1 small red onion, finely chopped; 1 cup coarsely chopped cilantro; 1 cup coarsely chopped mint; 1 8-oz. package thin sev; A deep-fry thermometer

Preeti Mistry8 ServingsSource

indian chickpea potato pigeon pea black-eyed pea yukon gold potato snack starter vegetarian healthyish

Ingredients

½ cup dried black chickpeas, soaked overnight, drained (Rancho Gordo desi chana, recommended)

Kosher salt

3 medium Yukon Gold potatoes (about 1 lb.), peeled, cut into 1" pieces

1 tsp. ground turmeric

½ cup tamarind concentrate (such as Swad)

2 Tbsp. date syrup

2 tsp. finely chopped, peeled ginger

4 Tbsp. chaat masala, divided, plus more for serving

3 tsp. ground cumin, divided

3 tsp. red chili powder, divided

2 cups plain whole-milk yogurt

Vegetable oil (for frying; about 8 cups)

1 7-oz. packet pani puri

½ cup Scallion Chutney

1 small red onion, finely chopped

1 cup coarsely chopped cilantro

1 cup coarsely chopped mint

1 8-oz. package thin sev

A deep-fry thermometer

Method

Place chickpeas in a medium saucepan and pour in water to cover by 2"; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and adding more water as needed to keep covered, until tender and very creamy, 45–60 minutes. Drain.

Meanwhile, combine potatoes and turmeric in another medium saucepan and pour in water to cover by 2"; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, 8–10 minutes. Drain.

Purée tamarind concentrate, date syrup, ginger, 2 Tbsp. chaat masala, 1 tsp. cumin, 1 tsp. red chili powder, and ¼ cup cold water in a blender until smooth. Season tamarind chutney with salt.

Mix yogurt, 2 Tbsp. chaat masala, remaining 2 tsp. cumin, and remaining 2 tsp. red chili powder in a small bowl to combine; season with salt.

Pour oil into a large pot to come 3" up sides and fit with thermometer. Heat over medium until thermometer registers 350°. Working in batches, slip 6–10 puris into oil and fry, turning with a slotted spoon, until golden and puffed, about 30 seconds. Transfer puris to a paper-towel-lined baking sheet.

Break open puri on one side and fill each one with 1 Tbsp. chickpeas and 1 Tbsp. potatoes. Transfer to a platter; drizzle with spiced yogurt, tamarind chutney, and Scallion Chutney. Scatter red onion, cilantro, mint, and sev over and sprinkle with more chaat masala.