Gluten-Free Dahi Puri
Discover the irresistible charm of Gluten-Free Dahi Puri, a vibrant and tantalizing Indian street food delight transformed into a celiac-friendly treat! This recipe combines the crunch of crispy gluten-free puris with a luscious filling of spiced potatoes and chickpeas, all elevated by creamy whisked yogurt and a medley of tangy tamarind and zesty green chutneys. Finished with a sprinkle of aromatic chaat masala, a dash of fresh coriander, finely chopped onions, and a crunchy topping of gluten-free sev, each bite is a perfect harmony of textures and flavors. With just 30 minutes of preparation, this crowd-pleaser is ideal as an appetizer or snack, offering a gluten-free spin on a beloved classic. Whether you're hosting a party or craving something indulgent yet light, Gluten-Free Dahi Puri is sure to be a hit!
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Recipe Information
Ingredients
- 20 pieces Gluten-Free Puris
- 2 medium Potatoes, boiled and peeled
- 1 cup Chickpeas, boiled
- 1 cup Curd (Yogurt)
- 1 teaspoon Chaat Masala
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Cumin Powder
- 0.5 cup Tamarind Chutney
- 0.5 cup Green Chutney
- 1 small Onion, finely chopped
- 0.25 cup Coriander Leaves, finely chopped
- 1 cup Sev (Gluten-Free)
- 0.5 teaspoon Salt
Instructions
Begin by preparing the gluten-free puris. You can purchase them from specialty stores or make them at home with gluten-free flour.
Boil the potatoes in advance. Once done, peel and dice them into small cubes.
In a mixing bowl, combine the boiled potatoes, boiled chickpeas, half of the chaat masala, red chili powder, cumin powder, and salt. Mix well to ensure the spices coat everything evenly.
In a separate bowl, whisk the curd (yogurt) until smooth. You can add a little water if it's too thick, but it should remain creamy.
Take each puri and gently make a hole on top by lightly tapping it with your thumb for filling.
Start filling each puri with a spoonful of the potato-chickpea mixture.
Top each stuffed puri with a spoonful of yogurt.
Drizzle a generous amount of tamarind chutney and green chutney over the yogurt.
Sprinkle finely chopped onion and coriander leaves on top of each puri.
Finally, top with a tablespoon of gluten-free sev.
Serve immediately to retain the crispiness of the puris.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 21.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
