Low Sodium Dahi Puri
Indulge in the vibrant and guilt-free flavors of Low Sodium Dahi Puri, a lightened-up take on the beloved Indian street food. This recipe features crispy puris filled with a perfectly spiced mixture of mashed potatoes and unsalted chickpeas, topped with creamy low-sodium yogurt, tangy tamarind chutney, and zesty green chutney. Garnished with juicy pomegranate seeds, fresh coriander, and a dash of aromatic roasted cumin powder, this dish offers an irresistible combination of crunch, spice, and sweetness—all while keeping sodium levels in check. Perfect as an appetizer or snack, this crowd-pleaser is ready in just 40 minutes and showcases how simple ingredients can pack bold, unforgettable flavors. Whether you're aiming for heart-healthy meals or simply exploring lighter versions of classic recipes, this Low Sodium Dahi Puri guarantees a delightful burst of taste in every bite!
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Recipe Information
Ingredients
- 24 pieces Puris
- 2 medium Boiled potatoes
- 1 cup Unsalted chickpeas
- 1 cup Plain low-sodium yogurt
- 1 teaspoon Red chili powder
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Chaat masala
- 2 tablespoons Fresh coriander leaves
- 4 tablespoons Tamarind chutney
- 4 tablespoons Green chutney
- 2 tablespoons Pomegranate seeds
- 1 tablespoon Fresh lemon juice
Instructions
Peel and mash the boiled potatoes in a mixing bowl. Add the unsalted chickpeas to the bowl and lightly mash some of them while keeping a few whole for texture.
Season the potato and chickpea mixture with the red chili powder, roasted cumin powder, chaat masala, and fresh lemon juice. Mix well.
Prepare the puris by gently cracking an opening on the top of each one. Be careful not to break them completely.
Whisk the low-sodium yogurt in a separate bowl until smooth. If it is too thick, add a tablespoon of water to adjust the consistency. Set aside.
Finely chop the fresh coriander leaves and set them aside for garnishing.
Assemble the dahi puris by filling each puri with approximately 1 to 2 teaspoons of the potato and chickpea mixture.
Top the filled puris with about 1/2 tablespoon of tamarind chutney and 1/2 tablespoon of green chutney.
Spoon a generous amount of the whisked yogurt over the filled puris, ensuring each one is coated well.
Garnish the puris with pomegranate seeds, a sprinkle of red chili powder, and the chopped fresh coriander leaves.
Serve immediately to enjoy the crispiness of the puris with the vibrant flavors.
Nutrition Facts
Calories |
4578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 661.4 g | 241% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 57.0 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4104 mg | 87% | |
*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.
