Want to get an irresistible plate of homemade dahi puri? Here are a few tried-and-tested tips, from preparation to assembly:
Sweeten the dahi for a contrast to the spiciness of other ingredients. Using cold dahi makes it taste even better.
Ensure that you make the chutneys well in advance. Don't make thick pastes, but aim for a more runny, sauce-like consistency.
Potato, boondi and moong are among the most common fillings. Whatever you choose, avoid mixing it with many masalas before assembly.
Be quick while putting all the elements of dahi puri together. As soon as the dahi is inside the puri, it will start getting soggy.
Use small teaspoons for adding the dahi and chutneys. Bigger spoons tend to be sloppier and may also end up crushing the puris.
