Potato & Yogurt Puri Chaat Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Potato & Yogurt Puri Chaat Recipe – Easy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you know the magic of chaat. It’s that explosion of flavors – sweet, spicy, tangy, crunchy – all in one bite. And honestly, nothing beats a good Puri Chaat! I first made this at home trying to recreate the street food experience, and it quickly became a family favorite. It’s surprisingly easy to make, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This Potato & Yogurt Puri Chaat is the perfect snack or light meal. It’s quick to assemble (seriously, about 10 minutes!), incredibly satisfying, and totally customizable. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian street food without spending hours in the kitchen. Who doesn’t love that?

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 6 puris/papdis
• ?? potato (boiled & peeled) – about 2 medium sized
• 1 cup curd/yogurt
• 1 tsp sugar
• ?? onion (finely chopped) – about ½ medium onion
• ?? tomato (finely chopped) – about 1 medium tomato
• ?? sev – about ½ cup
• 5 tsp tamarind chutney
• 3 tsp green chutney
• 1 pinch Kashmiri chili powder
• 1 pinch chaat masala
• Salt to taste
• 3 tsp coriander leaves (finely chopped)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Puris/Papdis: Types & Regional Variations

You can use either ready-made puris (the puffed, crispy ones) or papdis (flat, round crackers). Puris give you that classic chaat experience, but papdis are a great option if you can’t find puris. In some regions, people even use broken bits of mathri (a flaky biscuit) for a different texture!

Potatoes: Best Varieties for Boiling & Flavor

I prefer using starchy potatoes like Yukon Gold or Russet for boiling. They become beautifully fluffy, which is perfect for the filling. Don’t overboil them though – you want them to hold their shape!

Curd/Yogurt: Choosing the Right Consistency

Full-fat yogurt is best for a rich and creamy chaat. If your yogurt is too thick, whisk in a tablespoon or two of milk to get a smooth, pourable consistency.

Spices: Exploring Kashmiri Chili Powder & Chaat Masala

Kashmiri chili powder adds a beautiful red color and mild heat. Chaat masala is the secret ingredient that ties everything together – it’s a tangy, savory spice blend you can find at most Indian grocery stores. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make a hole at the center of each puri using your thumb. This creates a little pocket for all the deliciousness.
2. Now, stuff about 1 teaspoon of boiled potatoes into each puri. Don’t be shy!
3. In a bowl, mix the sugar into the curd to create sweet yogurt. This sweet-tangy balance is key.
4. Fill each puri generously with the sweetened curd. Really pile it on!
5. Sprinkle chopped onions and tomatoes over the yogurt.
6. Top with a generous amount of thin sev for that satisfying crunch.
7. Drizzle tamarind chutney and green chutney over the puris. I like to make a little zig-zag pattern.
8. Add an optional extra teaspoon of curd on top, if you’re feeling extra creamy.
9. Season with a pinch of Kashmiri chili powder, chaat masala, and salt to taste.
10. Finally, garnish with fresh coriander leaves and serve immediately. Seriously, don’t wait – it’s best enjoyed fresh!

Expert Tips

• Crispy Puris are Key: If your puris aren’t super crispy, you can quickly fry them in hot oil for a few seconds to revive them.
• Don’t Overfill: While generous fillings are great, overfilling can make the puris soggy.
• Taste as You Go: Adjust the amount of chutney and spices to your liking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Use plant-based yogurt and ensure your chutneys are vegan-friendly.
• Gluten-Free Adaptation (Using Gluten-Free Puris): Simply substitute the regular puris with gluten-free papdis or puris.
• Spice Level Adjustment: Add more or less chili powder to control the heat. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Festival Adaptations (Holi, Diwali): This chaat is a popular treat during festivals. You can make a larger batch and serve it to guests.

Serving Suggestions

Puri Chaat is best enjoyed immediately. It’s perfect as a snack, appetizer, or even a light lunch. I love serving it with a side of papdi chaat or aloo tikki for a complete chaat feast!

Storage Instructions

Honestly, this is best eaten fresh. However, you can store the potato filling and chutneys separately in the refrigerator for up to 2 days. Assemble the chaat just before serving to prevent the puris from getting soggy.

FAQs

Let’s answer some common questions!

What is the best way to get the puris crispy?

Frying them briefly in hot oil (around 350°F or 175°C) for a few seconds can help revive them. You can also spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.

Can I make the potato filling ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days.

What if I don’t have tamarind chutney? What can I substitute?

You can use date chutney or a mixture of brown sugar and lemon juice as a substitute. It won’t be exactly the same, but it will still add a lovely sweet and tangy flavor.

How can I adjust the sweetness of the yogurt?

Simply add more or less sugar to the yogurt. Start with a teaspoon and adjust to your preference.

Is it possible to bake the puris instead of frying?

While traditionally fried, you can try baking them. Brush them lightly with oil and bake at 350°F (175°C) for 5-7 minutes, flipping halfway through. They won’t be as puffy as fried puris, but they’ll still be tasty.