Dahi Puri (Indian Yogurt Chaat)

Ingredients

• 24 small crisp puri shells
• 2 potatoes, boiled and diced small
• 0.5 cup cooked chickpeas
• 1.5 cups plain yogurt
• 1 tbsp sugar
• Pinch of salt
• 4 tbsp tamarind-date chutney
• 3 tbsp mint-coriander chutney
• 0.5 tsp roasted cumin powder
• 0.5 tsp chaat masala
• 0.25 tsp chili powder
• 0.5 cup sev
• 2 tbsp chopped coriander
• 2 tbsp pomegranate seeds

Before you cook

• Whisk the yogurt with the sugar and a pinch of salt until smooth.
• Toss the diced potato with the chickpeas.

Steps

1. Tap a small hole in the top of each puri shell with your thumb.
2. Fill each shell with a spoonful of the potato and chickpea mixture.
3. Spoon in a little tamarind-date chutney.
4. Spoon in a little mint-coriander chutney.
5. Top each with a spoonful of the sweetened yogurt.
6. Sprinkle with cumin powder, chaat masala, and chili powder.
7. Scatter sev, coriander, and pomegranate seeds over the top.
8. Arrange on a platter and serve immediately.