Dahi puri combines sweet, sour, tangy, and spicy tastes. It is famous street food and a significant part of the chaat family. Soft from the inside and crunchy from the outside, Dahi puri sure has the essence of Indian street food. The union of curd and chutneys will make this dish a mouth-watering delight.
Boiled potato, curd, and chutneys will give a soft texture. At the same time, the puri and sev will provide a crunchy texture. The best part about chaat dishes like Dahi puri is you can make your favourite taste dominant as you like! Sweet, sour, spicy, it’s up to you. But, of course, you can also make it spicy and compete with your friends!
People usually eat this dish as a chaat dessert. When people eat chaat dishes, they eat them at the end. It is because the curd balances out the spicy or sour taste of the previous dishes. Some people like to eat extra spicy chaat dishes, and it is good to taste Dahi puri after eating spicy food; it will relax your taste buds.
Though some people (including me) like the soggy taste of Dahi puri, for the best taste, eat it as soon as you make it. After preparing it, the puri will absorb the moisture and break down if you put it on for some time. So it is advisable to eat it immediately after making it. If you want to know more about puri-based dishes, check out Cold Pani Puri.
Curd is a commonly used ingredient in chaat dishes to enhance the taste. One other such dish is Dahi Papdi Chaat. However, it also contains curd and a crunchy texture. Let’s see what the difference is between these two tasty chaat dishes.
Differences: Dahi puri vs Dahi papdi chaat
The first and the fundamental difference, as the names suggest, is, that Dahi puri has puri (the one used in paani puri), and Dahi papdi chaat has papdi.
The next difference is, of course, the way both are served. Papdi chaat is served as an ingredient for topping the papdi, as seen in the image below.
Whereas in Dahi Puri, we put the ingredients inside the puri.
Though one is free to use many different ingredients in the Papdi chaat and Dahi puri, pomegranate as a topping is preferred in Papdi chaat but is rarely used inside puris.
Though both these recipes are crunchy, the tastes differ considerably.
- Keep the chutneys, boiled potato and curd ready and store them in the fridge. That way, it becomes easy and less time-consuming to prepare the dish.
- If you are using curd from the fridge, wait for it to reach room temperature, or at least relatively less chilled.
- Keep tomato and onion chopped and ready to prepare the dish quickly.
- Avoid using sour curd; use the sweet one instead.
- Add curd and chutneys on top and just before galloping it. If you add it to the puri early, it will soften the bottom and break it.
- Add sev at the end to save it from absorbing curd, maintaining the crunchy texture.
- Use thick curd if possible. Watery curd will soften the puri.