Dahi puri or dahi batata puri is one of the most lip-smacking chaat items you can make at home. But it can also become soggy and/or overpowering quite easily.
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From preparation to assembly, several factors play a role in ensuring you get an irresistible plate of dahi puri. Here are a few tried-and-tested tips to remember:
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Slightly sweet dahi provides a contrast to the spiciness of other elements. Using cold dahi makes it taste even better.
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Ensure that you make the chutneys well in advance. Don't make thick pastes, but aim for a more runny, sauce-like consistency.
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Potato, boondi and moong are among the most common fillings. Whatever you choose, avoid mixing it with many masalas before assembly.
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Be quick while putting all the elements of dahi puri together. As soon as the dahi is inside the puri, it will start getting soggy.
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Use small teaspoons for adding the dahi and chutneys. Bigger spoons tend to be sloppier and may also end up crushing the puris.