Dahi Puri Chaat Bombs

Name: Dahi Puri Chaat Bombs
Yield: 10
Cuisine: Indian
Ingredients: 1kg sweet potato, peeled and diced; 200g onion, finely diced; 5g chaat masala; 50 puri shells (small, crispy semolina balls); 30g pomegranate seeds; 10g fresh coriander leaves; 100ml MAGGI® Tamarind Sauce; 100g green chutney; 100ml sweet yoghurt; 100g nylon sev (crispy gram flour threads)

Brand
Number of servings

10

Deliver a burst of flavour and texture with Dahi Puri Chaat Bombs – a vibrant, street food-inspired dish that’s as visually striking as it is satisfying. These crisp puri chaat shells are filled with a spiced sweet potato and onion mix, then layered with cooling yoghurt, zesty green chutney, and a generous drizzle of MAGGI® Tamarind Sauce, bringing a tangy depth that ties the whole dish together. This creates a harmonious blend of sweet, sour, spicy, and tangy notes, making each bite an unforgettable experience. Inspired by authentic Indian street food, this Dahi Puri offers a modern twist that’s perfect for today’s discerning diners.

This Dahi Puri recipe is designed with the busy kitchen in mind, offering a straightforward preparation that delivers consistent, authentic flavour without compromising on speed or quality. The inclusion of MAGGI® Tamarind Sauce adds a layer of depth and balance. This versatile Puri Chaat adapts to various menu styles – whether as a tempting small plate, a vibrant addition to a sharing board, or a standout vegetarian starter. It’s a flavour-packed, contemporary addition that promises to invigorate your menu, tap into global flavour trends, and establish your pub as a destination for modern, delicious, and inclusive dining.

For more inspiration on how to bring dishes like this to life, explore our Menu Ideas – designed to help chefs innovate with confidence using trusted, foodservice-ready products.

Ingredients

MAGGI® Authentic Indian Tamarind Sauce

For the filling:

1kg sweet potato, peeled and diced
200g onion, finely diced
5g chaat masala

To finish:

50 puri shells (small, crispy semolina balls)
30g pomegranate seeds
10g fresh coriander leaves
100ml MAGGI® Tamarind Sauce
100g green chutney
100ml sweet yoghurt
100g nylon sev (crispy gram flour threads)

Preparation

1

Prepare the filling: Boil the diced potatoes in salted water until just tender, drain and cool completely.
2

In a mixing bowl, combine cooked sweet potato, diced onion, and chaat masala. Set aside.
3

Assemble the Dahi Puri Chaat: Ensure the puri shells are crisp and intact. Using the back of a spoon or your thumb, gently crack the top of each puri shell to create a small opening.
4

Fill each puri with 1–2 teaspoons of the sweet potato mixture. Add a small drizzle of green chutney, followed by sweet yoghurt, and then MAGGI® Tamarind Sauce.
5

Sprinkle over pomegranate seeds and fresh coriander leaves. Finish with a generous topping of nylon sev.

NUTRITION INFORMATION
PORTION INFORMATION

TYPICAL VALUES	Per 100g	Per serve	Reference Intake	% RI*
Energy	651 kJ 155 kcal	1111 kJ 265 kcal	8400 kJ 2000 kcal	13%
Fat	5.1g	8.7g	70	12%
of which: saturates	1.7g	2.8g	20	14%
Carbohydrate	23.0g	39.2g	260	15%
of which: sugars	8.9g	15.2g	90	17%
Fibre	3.0g	5.1g	-	-
Protein	2.8g	4.8g	50	10%
Sodium	0.83g	1.41g	2.4	59%
Salt	0.53g	0.91g	6	15%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

Fat

Saturates

Sugars

Salt

1111 kJ

265 kcal

8.7g

2.8g

15.2g

0.91g

13%*

12%*

14%*

17%*

15%*

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

How does Dahi Puri differ from Pani Puri, and why might it be a more versatile option for a pub menu?

Dahi Puri is distinct from Pani Puri primarily due to its creamy yoghurt base and richer, sweeter flavour profile, making it less liquid-based and more adaptable for various pub menu formats. Unlike Pani Puri's shot-like, spicy water experience, Dahi Puri's thicker consistency and diverse toppings allow for easier handling, sharing, and can be served as a starter, small plate, or even a deconstructed dish, offering greater versatility for a pub's operational and presentation needs.

Can Dahi Puri components be prepped in advance to streamline service in a busy pub kitchen?

Yes, Dahi Puri is highly suitable for advance preparation, significantly streamlining service in a busy pub kitchen. The puri shells can be bought or fried ahead of time and stored. The potato/chickpea filling, chutneys (green and tamarind), and even the spiced yoghurt can all be prepared hours or a day in advance. Assembly is quick, making it ideal for rapid plating during peak service.

What are the recommended serving suggestions and presentation tips for Dahi Puri in a pub setting?

For a pub setting, Dahi Puri excels as a vibrant small plate, a component of a sharing platter, or a visually appealing vegetarian starter.

Small Plate: Serve 3-4 puris on a small, rustic plate or in a shallow bowl, garnished generously.
Sharing Platter: Arrange puris on a larger board with other small bites, allowing guests to serve themselves.
Deconstructed: Offer puri shells separately with bowls of filling, chutneys, and yoghurt for a DIY experience, adding an interactive element.
Presentation: Focus on contrasting colours (green chutney, white yoghurt, red tamarind, fresh coriander) and textures. Use fresh garnishes like pomegranate seeds, finely chopped red onion, and coriander for maximum visual appeal.

Dahi Puri Chaat Bombs

Have a question?

Call

Contact

Explore other MAGGI® Recipes

Chicken Shashlik Indo-Chinese Fusion

Loaded Chicken Masala Fries

Vegetarian Chilli Paneer with Indian Masala Chilli Sauce

Tikki Chaat with Chole and Gravy

MAGGI® Range

MAGGI® Authentic Indian Hot and Sweet Sauce 6x400g

MAGGI® Authentic Indian Masala Chilli Sauce 6x400g

MAGGI® Liquid Seasoning 1kg

MAGGI® Gluten Free Vegetable Bouillon 2x2kg

Call

Contact

FAQs

Newsletter