Dahi Puri Chaat with Sweet Yogurt and Two Chutneys

What you need

• 24 puris, crisp semolina pani puri shells
• 2 medium potatoes
• 80 g (1/2 cup) cooked black chickpeas, kala chana, optional
• 1 small red onion, finely chopped
• 300 g (1 1/4 cups) thick plain yogurt, chilled
• 2 tsp sugar
• 1/4 tsp salt, plus a pinch for the potatoes
• 4 tbsp green chutney, coriander-mint
• 4 tbsp tamarind chutney, sweet date-tamarind
• 1/2 tsp Kashmiri chili powder
• 1/2 tsp roasted ground cumin
• 1 tsp chaat masala
• 40 g (1/2 cup) fine sev
• 2 tbsp coriander leaves, chopped
• 2 tbsp pomegranate seeds, optional

Method

Restated from the original video

1. 1

   Boil the potatoes in their skins until a knife slides in easily, 15-20 min. Cool, peel and cut into small cubes.

2. 2

   Toss the potato cubes with the chickpeas, onion and a pinch of salt.

3. 3

   Whisk the yogurt with the sugar and 1/4 tsp salt until smooth and pourable. Keep it cold.

4. 4

   Just before serving, tap the top of each puri with a fingertip to break a small opening. Set them on a platter.

5. 5

   Spoon a little of the potato filling into each shell.

6. 6

   Pour a generous spoonful of sweet yogurt over each one, letting it pool on top.

7. 7

   Drizzle on the green chutney and then the tamarind chutney.

8. 8

   Dust with the chili powder, cumin and chaat masala.

9. 9

   Pile the sev on top and scatter over the coriander leaves and pomegranate seeds. Serve at once, before the shells soften.

Imported from ministryofcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.