Classic Indian Dahi Puri ChaatVeg

1

Take the puffed puris and make a small hole in each one by tapping it lightly. Ensure the hole is large enough to spoon the filling and sauces inside.

2

In a mixing bowl, combine the finely chopped potatoes, soaked and drained boondi, sprouted moong, and fresh coriander leaves. Season the mixture with salt, red chilli powder, cumin seed powder, and black salt. Mix everything thoroughly.

3

Carefully spoon about one teaspoon of the prepared potato and sprout mixture into each of the prepared puris.

4

Drizzle the coriander-mint chutney and the date-tamarind chutney into each puri according to your taste. Fill the remaining space in each puri with well-chilled, beaten yogurt (curd).

5

Gently shake the puris slightly to help the ingredients settle. Sprinkle a little extra salt, red chilli powder, cumin seed powder, and black salt on top. Finally, garnish each one generously with sev and fresh coriander leaves.

6

Serve the dish immediately to enjoy the perfect balance of textures before the puris become soggy.