Dahi Puri- with a twist

Hello frens

Dahi Puri or Papdi chaat is a street food eaten across Indian subcontinent. It is mainly prepared with crisp fried wafers known as papdi/puri and served with boiled chick peas, yogurt and chutneys.

With the interest of people, this is generally consumed at road side food stalls. But, nowadays when food lovers are creating lots of twists these are found in well known restaurants with lots of added flavors and tangy twist.

Today, I have got something twisty in the dahi puri form. The puris I have made are consisted of wheat flour, rice flour and semolina along with some spices to add on the flavors. The filling is twisted and colorful bell peppers are used for the same. Inspite of normal yogurt I have used a green raita made with yogurt and chenopodium album(bathua). Bathua is widely available these days and is having lots of health benefits. The bell peppers will give a tang and crunch to the dish.


Benefits of bell peppers:

  • The brightly colored bell peppers are low in calories and rich in vitamin C.
  • The capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol, controls diabetes, brings relief from pain and eases inflammation.
  • The bell pepper is a good source of Vitamin E, which is known to play a key role in keeping skin and hair looking youthful.

Benefits of Bathua(chenopodium album)

  • It cures constipation and is rich source of vitamin A.
  • It improves haemoglobin level.
  • Rich source of vitamin C.
  • It acts in bone development and reduces joint pain.


For puris—

  • Wheat flour- 1 cup
  • Rice flour- 1 cup
  • Semolina/suji- 1/4 cup
  • Salt- 1/2 tsp
  • Jeera/cumin powder- 1/2 tsp
  • Pudina powder- 1/2 tsp
  • Carom/ajwain seeds- 1/2 tsp
  • Water- to knead dough
  • Olive oil- 1/2 ltr (for moin and for frying)

For dahi/curd—

  • Dahi/fresh curd- 1cup
  • Bathua- 250 gms
  • Salt- as per taste
  • Jeera powder- 1/2 tsp

For filling—

  • Red bell pepper- 1/2 cup
  • Yellow bell pepper- 1/2 cup
  • Baby corn- 4-5 nos
  • Red chili powder- 1/2 tsp
  • Black pepper- 1/2 tsp
  • Salt- as per taste


  1. For making the puris, take a bowl and add all the dry ingredients to it. Now add 2 tsp of oil to it and make a crumble consistency. The dough should come together into a fist. Refer to the pics.
  2. Now add water into small batches and start kneading a tight dough.

  3. Keep it aside for 30 minutes.WhatsApp Image 2018-02-28 at 4.04.22 PM(2)
  4. After 30 minutes, knead the dough with your palms to soften it. If required add little water while kneading.
  5. Now pinch small balls and roll into a thin roti with the help of a rolling pin.
  6. With the help of a cookie cutter, cut roundels from the dough.WhatsApp Image 2018-02-28 at 4.04.23 PM(3)
  7. Now fry the round puris in a medium hot oil till they become fluffy and crisp.
  8. If you don’t want to make more puris, then you can make mathris with the same dough.

  9. In the same way roll the dough thicker than the one made for puris and make holes in it with the help of a fork.
  10. Now with star shape(or any other) cookie cutter cut the shapes and deep fry in medium hot oil till they becomes golden brown.
  11. Now for the curd preparation. Wash the bathua leaves thoroughly and boil them for 4-5 minutes to take out their rawness.

  12. Now cool them under running water. Grind the leaves in a grinder and do not add water while grinding. Make a fine paste.
  13. Whip fresh curd and add jeera powder and salt to it. Now add bathua paste to it and mix with spoon only. Do not blend to make a smooth consistency.
  14. For the filling, boil corn cobs for 5 minutes and then chop bell peppers and corn and saute them in olive oil. Add red chili powder, black pepper and salt to it. Saute for around 5 minutes. Make sure it will not leave the crunch.

  15. Now let the elements cool down. Assemble the elements .

  16. Make a hole in the puris and fill the filling.
  17. Now add curd to it and serve with love.
  18. Note:

  1. For the puris, the dough should be rolled thin. Otherwise, the puris will not become fluffy and crisp.
  2. The amount of salt, red chili and black pepper can be adjusted as per ones own taste throughout.
  3. I have not mentioned any kind of chutneys so as to give a completely different taste. The tang and crunch will come from bell peppers and red chili powder.
  4. The benefits of ingredients are referred from Google.


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