Dahi Batat Sev Puri Recipe | How to make Batata Sev Puri


How to prepare Dahi Batata Sev Puri
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Dahi Batata Sev Puri

Indian street food has a number of very popular chaat items, be it Chaat Samosa, Ragda Pattice, Bhel Puri, Pani puri, Sev Puri, Dahi Batata Sev Puri etc. Dahi Batata Sev Puri is a very delicious amalgamation of flavors, due to the sweet and tangy curd and chutney. The puris and the sev add in crunch and crispiness. Easy to serve even at parties as almost every item can be prepared ahead and can be served by assembling in a jiffy.

Course Snacks
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 98 kcal
Author Anju Bhagnari


For the Puris

  • 70 grams Fine Semolina
  • 30 grams Maida
  • 20 grams Oil
  • 4 tablespoons Water (lukewarm)
  • ¼ teaspoon Baking Soda
  • Salt to taste
  • Oil for frying

For the Sweet Chutney

  • 1/2 cup Tamarind
  • 2 cups Water
  • ¾ to 1 cup Jaggery (grated (Adjust as per taste))
  • ¼ teaspoon Garam Masala Powder
  • ¼ teaspoon Black Salt
  • ¼ teaspoon Red Chilli Powder
  • ½ teaspoon Cumin Seeds Powder
  • ½ teaspoon Sonth (dry ginger powder)
  • ½ teaspoon Saunf (powdered)

To serve

  • 2 medium-sized Potatoes (boiled and crushed coarsely)
  • 1 small Onion (finely chopped)
  • 1 small Tomato (pulp removed and chopped finely)
  • 2 tablespoons Nylon Sev
  • ½ teaspoon Chaat Masala
  • 1 tablespoon Fresh Coriander Leaves (chopped finely)


  1. To make puris, take semolina, and salt in a bowl.

  2. Add the oil and mix it in the semolina with the help of fingertips.

  3. All the grains of the semolina should be well mixed with the oil.

  4. Now start adding the water one tablespoon at a time.

  5. Work it into the semolina by kneading.

  6. The dough formed will be soft.

  7. Add maida and baking soda.

  8. Add little water if needed and knead to a medium stiff dough.

    Dahi Batata Sev Puri step by step process
  9. Cover with a damp muslin cloth and let it rest for a minimum of 30 minutes.

  10. Remove a little of the dough and again knead it vigorously for a couple of minutes.

  11. This makes it soft and elastic.

  12. Roll it like a chapati, not too thin or thick.

  13. Too thin one won't puff up and thick one will not turn crisp.

  14. The crispy texture depends a lot on the rolling process.

  15. With the help of a round cookie cutter or a jar lid, make small rounds.

  16. Heat the oil in a thick bottom pan on medium flame.

  17. Check it by dropping in a little ball of dough.

  18. If it comes up quickly, the oil is ready for frying.

  19. Slide in a few of the puris at a time and let fry on medium heat till crisp and golden brown.

  20. While frying, press them slightly downwards with the slotted spoon.

  21. This makes them puff up well.

  22. Also, adjust the flame between low and medium else the puris will soak up a lot of oil.

  23. Remove when done with a slotted spoon onto paper towels.

    Dahi Batata Sev Puri cooking process
  24. Ready all the puris similarly and let them cool completely.

  25. Store in an airtight container for up to a month.

  26. To make the chutney, wash the tamarind very well.

  27. Soak in the 2 cups of water for 15 minutes.

  28. Add red chilli powder.
  29. Place it on high flame and bring to a boil.

  30. Lower the flame and simmer for 2 minutes.

  31. Remove from heat and strain it.

  32. Mash very well to get all the juice and pulp.

  33. Add the grated jaggery, black salt, saunf powder, sonth, cumin seeds powder, garam masala powder.

  34. Again bring to a boil and lower the flame.

  35. Simmer for 10 to 12 minutes till it gets the desired consistency.

  36. Shut off the flame and let it cool to room temperature.

  37. Cool it placing in the fridge before using for optimum taste.

  38. To assemble the batata puri, place a few puris in individual serving plates.

    Dahi Batata Sev Puri Recipe
  39. Lightly press each with the thumb to break the top layer and make a cavity.

  40. Put in the mashed potatoes, onions, tomatoes.

  41. Sprinkle a pinch of salt and chaat masala.

  42. Add a tablespoon of the curd in each.

  43. Add some sweet chutney all over.

  44. Sprinkle some more chaat masala, nylon sev and garnish with fresh coriander leaves.
  45. Serve immediately or the puris will start getting soggy.
    How to make Dahi Batata Sev Puri

Recipe Notes

Use the fine semolina, not the regular one for the puris, to get crispy texture.

Nutrition Facts
Dahi Batata Sev Puri
Amount Per Serving
Calories 98 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 149mg6%
Potassium 44mg1%
Carbohydrates 14g5%
Protein 2g4%
Vitamin A 45IU1%
Vitamin C 1.2mg1%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.


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