Puri Chaat Recipe- Potato & Yogurt Stuffed Golgappa Snack

Last Updated on 4 months by Neha Deshmukh

Puri Chaat Recipe: Potato & Yogurt Stuffed Golgappa Snack

Hello friends! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the sight of chaat vendors skillfully assembling these little flavor bombs. Today, we’re bringing that magic to your kitchen with this incredibly delicious Puri Chaat recipe. It’s a delightful explosion of textures and tastes – crispy puris, tangy chutneys, spiced potatoes, and creamy yogurt. Trust me, once you try this, you’ll be hooked! I first made this for a family get-together and it was an instant hit – everyone wanted the recipe!

Why You’ll Love This Recipe

This Puri Chaat is more than just a snack; it’s an experience. It’s quick to put together (perfect for when those cravings hit!), incredibly satisfying, and customizable to your spice preference. Plus, it’s a fantastic way to introduce your family and friends to the wonderful world of Indian street food. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good chaat?

Ingredients

Here’s what you’ll need to create this delightful Puri Chaat:

• 2 medium potatoes
• 1 small onion
• 1 small tomato
• 1/4 cup fresh coriander leaves
• 20-25 puri shells (golgappa)
• 1 cup fresh yogurt (curd)
• 1/4 cup tamarind-date chutney
• 1/4 cup green coriander-mint chutney
• 2 tbsp red chili garlic chutney
• 1/2 cup sev (gram flour vermicelli)
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp black salt

Ingredient Notes

Let’s talk ingredients! A few things will really elevate your Puri Chaat:

• Puris: Fresh puris are key! They should be light, airy, and super crispy. Stale puris will get soggy quickly. You can find them at Indian grocery stores.
• Chutneys: This is where you can really personalize things. Tamarind-date chutney offers a sweet and tangy base, while green chutney brings a fresh, herbaceous kick. Red chili garlic chutney adds the heat! Regional variations abound – some people add mango chutney, or even a pineapple chutney for a tropical twist.
• Chaat Masala: Don’t skip this! It’s a magical blend of spices that ties all the flavors together. It’s what makes chaat, chaat! You can find it at any Indian grocery store or online.
• Yogurt: Use a thick, creamy yogurt for the best results. You can strain regular yogurt through a cheesecloth for a few hours to thicken it up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil, peel, and finely chop the potatoes. Then, finely chop the onion, tomato, and coriander leaves. Set these aside – this is our flavorful potato filling base.
2. Next, whisk the yogurt until it’s beautifully smooth. This ensures a lovely creamy texture when you assemble the chaat. Keep your chutneys and puris ready to go – everything should be within easy reach!
3. Now for the fun part! Gently crack the top center of each puri to create a little cavity. Be gentle – we want to keep them intact!
4. Stuff each puri with a generous spoonful of the potato mixture, followed by a sprinkle of chopped onions and tomatoes.
5. Drizzle a little bit of each chutney – tamarind-date, green coriander-mint, and red chili garlic – into the puris. Don’t be shy!
6. Add 1-2 tablespoons of whisked yogurt over the stuffing. This cools things down and adds a lovely tang.
7. Sprinkle with chaat masala, roasted cumin powder, red chili powder, and black salt. This is where the magic happens!
8. Finally, generously top with sev and garnish with fresh coriander leaves.
9. Serve immediately to maintain that delightful puri crispiness. Seriously, don’t wait – they’re best enjoyed right away!

Expert Tips

• Assemble the puris just before serving to prevent them from getting soggy.
• If you want a smoother potato filling, you can mash the potatoes slightly.
• Taste as you go! Adjust the amount of chutney and spices to your liking.

Variations

• Vegan Adaptation: Easily make this vegan by using plant-based yogurt and ensuring your chutneys are vegan-friendly (some red chutneys contain dairy).
• Spice Level: My friend, Priya, loves things extra spicy, so she always adds an extra pinch of red chili powder to the potato filling and uses a hotter red chili garlic chutney. Feel free to adjust the red chili powder to your preference!
• Festival Adaptations: For celebrations, I like to arrange the stuffed puris beautifully on a large platter, almost like a street food stall. It’s a real showstopper!

Serving Suggestions

Puri Chaat is fantastic on its own as a snack or appetizer. It also pairs beautifully with a cup of masala chai. You can serve it as part of a larger Indian meal, or even as a fun and interactive dish at a party.

Storage Instructions

Honestly, Puri Chaat is best enjoyed immediately. The puris will lose their crispness if stored. However, you can prepare the potato filling and chutneys ahead of time and store them separately in the refrigerator for up to 2 days.

FAQs

• What is the best way to keep the puris crisp? Store them in an airtight container. Assemble the chaat right before serving.
• Can I make the potato filling ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 2 days.
• What are the different types of chutneys used in Puri Chaat? Tamarind-date chutney, green coriander-mint chutney, and red chili garlic chutney are the most common.
• Can I bake the puris instead of frying? While you can try baking them, the texture won’t be the same. The traditional fried puri is what gives the chaat its signature crunch.
• How can I adjust the sweetness/sourness of the chaat? Adjust the amount of tamarind-date chutney to control the sweetness. A squeeze of lemon juice can add extra sourness.

Enjoy making and eating this delicious Puri Chaat! Let me know in the comments how it turns out for you. Happy cooking!