Starter for party: Chaat - Dahi Batata Puri

Dahibatatapuri is a famous appetizer among people who are crazy to eat it in any party. It is a good mixture of small, crisp puris amidst a melange of potatoes, ragda, and a garnishing of various chutneys and beaten curds. This snack is mainly a dish of the state of Maharashtra, India.

Find below the recipe for making mouth-watering Dahibatatapuri:


For Dahibatatapuri:

24 puris
  • 1 cup boiled , peeled and chopped potatoes
  • 1/2 cup teekhaphudina chutney
  • 1 cup meetha chutney
  • 3 cups chilled fresh curds (dahi) , beaten
  • 2 tsp chilli powder
  • 2 tsp roasted cumin seeds powder
  • 2 tsp black salt (sanchal)
  • 8 tbsp nylon sev

For garnish:

4 tsp finely chopped coriander leaves.

Ingredients for making chutneys: 1. For the spicy green (teekha) chutney:
  • 2 tbsp water
  • 2 cup of mint leaves (pudina)
  • 1 cup of coriander leaves (dhaniya)
  • 3-4 green chilies or as required (harimirch)
  • 1 small onion chopped
  • 1 tbsp lemon juice
  • 2-3 garlic cloves (optional)
  • 1 t/s sugar
  • 1 t/s roasted cumin powder
  • Black salt as required
  • Preparing Green Chutney: Grind everything into a blender with water until smooth paste is formed. Keep it aside.
For the sweet (meetha) chutney:
  • 1 cup pitted dates (khajoor)
  • 2 tbsp tamarind pulp (imli)
  • ½ t/s kashmiri chili powder
  • ½ cup jaggery powder (i used organic)
  • ½ t/s fennel powder (saunf)
  • 1 t/s roasted cumin powder (jeera)
  • ¼ th t/s garam masala powder
  • ¼ th t/s black salt (kala namak)
  • 2 cups water
  • Salt as required
Preparing Sweet Chutney:
  • Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.
  • Grind them with a cup of water until smooth.
  • Take a pan and add the puree.
  • Add ½ cup water and mix nicely.
  • Also add jaggery powder, spice powder and salt.
  • Mix and simmer for 4-5 mins, allow to thicken.
  • Switch off the gas and allow to cool.
Procedure to make Dahibatatapuri:
  • Crack a small hole in the centre of each puri and arrange 6 puris on a plate.
  • Stuff each puri with ½ tbsp of potatoes and top with 1 tsp teekhaphudina chutney, ½ tbsp of meetha chutney and 2 tbsp of curds.
  • Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black salt and 2 tbsp of sev evenly over the puris and serve immediately garnished with 1 tsp of coriander.
  • Repeat with the remaining ingredients to make 3 more plates.
  • Dahibatatapuri is the best option of starter in summer parties.

By- Ragini Sinha