Mumbai Dahi Batata Puri
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Crisp puris filled with potato, yogurt, chutneys and sev — Mumbai dahi batata puri assembled to order.
Dahi batata puri is pani puri shells filled with potato, curd and chutneys, finished with sev. It is a handheld chaat with a crunchy shell and cool filling. Eat it fast. It is one of those chaats where every part matters: the shell for crunch, the potato for body, the curd for cool and the chutneys for punch. Plan to eat it within minutes of filling.
Ingredients
How to Make It
Crack puri tops; fill potato.
Spoon yogurt and chutneys.
Top sev; serve immediately.
Nutrition per serving
* Approximate values per serving
Health Benefits
Chaat fun with yogurt protein. Assemble just before eating so shells stay crisp.
The shell, potato and curd each add a different texture. Curd cools the chutneys.
Pro Tips
- →Thick yogurt.
- →Balanced chutneys.
- →Eat at once.
- →Crack the top gently without breaking the shell.
- →Fill with warm potato for flavour contrast.
- →Add the curd and chutneys just before serving.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Potato (raw): about 77 kcal; Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Sprouts fill.
- 2Pomegranate.
- 3Add a few pomegranate seeds or chopped onion.
Frequently Asked Questions
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