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Non-Fried Dahi Puri Chaat | Baked Indian Batata Dahi Puri

Non-Fried Dahi Puri Chaat | Baked Indian Batata Dahi Puri

I haven’t met any Indian who doesn’t love Chaat. We are crazy about it. It is one of the most popular Indian street foods that everybody loves. People of every age group crave it. It is that delicious. Dahi Puri Chaat is something that I always make at home. It is very simple and easy to make. It includes non-fried or baked Puri, curd, boiled black chickpeas, chutneys, pomegranate, and some garnishings and it is ready to be served immediately. I do not deep fry Puri for dahi puri chaat. Baked ones are a much lighter and healthier version of this chaat.

And believe me when I say this – it finishes in a few seconds only. I am drooling while writing 🙂

What is Chaat?

Chaat is one of the most popular Indian street foods or Indian fast food. It is available on almost every street and corner of India. And you will find many people around the stall or the shop enjoying this delicacy.

Chaat got its name because it consists of many different Indian spices. It was created for health reasons so that a person can consume many different Indian spices in one serving. But now it has become a popular street food. It consists of many different components – curd, spices, chutneys, onion, boiled potatoes, chickpeas, etc. There are many kinds of chaat available in India – Pani Puri, Bhel Puri, Aloo Tikki, Ragda Patties, Dahi Vada, Dahi Poori, Raj Kachori, etc.

What is Dahi Puri Chaat?

Dahi Puri Chaat (or Batata Puri Chaat, Dahi Puri Chat) is one of the most loved Indian Steet foods or Indian chaats. You will find it in almost every street or corner in India. It includes many different components like small and crispy deep-fried puri, curd, boiled black chickpeas, boiled potatoes, onion, coriander leaves, tamarind chutney, green chutney, chaat masala, and pomegranate.

Puri is a small circular-shaped dough that is deep fried, cooled, and then topped with different components while serving. These puris are not soft but hard and crispy. You need to poke a hole at the center and fill it up with all the delicious components. Mostly when you make Pani Puri and some of the Puris are used to make dahi puri chaat too.

Components of Dahi Puri Chaat

You need to prepare the following things for the recipe:

  1. Baked Puris – You can make it at home from scratch but I like to simplify my work by buying papri chips from the store. Then I simply preheat the oven and put them inside. Within a few minutes, they get all puffed up and crispy.
  2. Tamarind Chutney (or Saunth) – I always keep a jar of it in my refrigerator so that we can make chaats at any time. It can last in the refrigerator for months.
  3. Green Chutney – It is made of coriander and mint leaves and tastes very good in Indian chaats.
  4. Other Components – Curd, boiled black chickpeas, boiled green moong dal, boiled potatoes, chopped onion, coriander leaves, and chaat masala.

It seems like a lot of components but it is totally worth it. And there is something about homemade Dahi Puri chaat that you can eat a lot in one sitting and still don’t feel heavy at all.

Benefits of Non-Fried or Baked Puris

If you are someone like me who doesn’t like deep frying food unless it is very much necessary for the recipe like to make chhole poori or bhaturas. I just can’t make them without deep frying. So, I saved my deep-frying quota only for these couple of recipes. Otherwise, I always prefer baking.

Here are the reasons I don’t deep fry (until necessary):

  1. Deep-fried food feels heavy and oily after eating them. On the other hand, baked ones feel lighter.
  2. Baking instead of deep frying makes you feel that you are opting for healthier options.
  3. The biggest reason of all is that the oil becomes unhealthy after reaching the temperature of deep-frying. We are not supposed to use the oil again for cooking. But obviously, we can’t even discard the oil. So, we consume unhealthy oil. With baking, you can prevent that.
  4. Baking is much more easier since you don’t need to spend a long time deep frying each poori. You can simply place your puris on the baking tray and bake them for a couple of minutes.

I never made puris from scratch. That’s why I have no idea if homemade puris can also be baked or not. I prefer store-bought puri chips. It makes the job very quick and easy.

Can we use a microwave instead of an oven to bake puris?

Yes. Of course.

Making puris in a microwave is even easier than baking them in an oven. You don’t need to preheat the microwave. Just place a few puris on the rolling tray and microwave for a minute or so. The puris puff up in no time. In fact, you can even make puris in an air-fryer.

Is this recipe Vegan?

Yes. All the ingredients used in the recipe are plant-based and vegan. If you are a vegan or vegetarian, you can enjoy this recipe. The only dairy component in the recipe is curd or yogurt. You can use any plant-based curd. My preferred option is coconut yogurt.

Easy Swaps

  1. Jaggery – Instead of jaggery in the tamarind chutney, you can use sugar or date syrup as needed. You can even use a mix of jaggery and sugar.
  2. Black Chana – You can use boiled white chickpeas (chole) instead of black chickpeas (kala chana).
  3. Amchoor Powder – In green chutney, replace Amchoor powder with 1 to 2 Tbsp of lemon juice.

More Recipes – just as good

  1. Bombay Style Sukha Bhel (Dry Bhel Puri)
  2. Baked Pani Puri
  3. Punjabi Bread Pakoda
  4. Dahi Papdi Chaat

Non-Fried or Baked Recipes

  1. Baked and Eggless Donuts
  2. Non-Fried Veg Spring Rolls
  3. Baked Potato Cheese Balls
  4. Non-Fried Vada Pav
  5. Non-Fried Veg Manchurian Gravy

Now grab all the ingredients because you are ready to make this flavorful and delightful Dahi Puri Chaat at home. I am sure you and your family will enjoy it. Try this delicious Indian vegetarian/vegan snack and be ready to grab all the appreciation coming your way.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love

Richa

Non-Fried Dahi Puri Chaat | Baked Indian Batata Dahi Puri

Mouth-Watering. Relishing. Soulfood.

Dahi Puri Chaat is a soul food and when you bake the puris instead of deep-frying them, they become much lighter and non-greasy. You can have a lot and won't feel anything. 

Why Deep-Fry when you can Bake? :)

5

Servings

40 min

Prep Time

20 min

Cook Time

1 hr

Total Time

Courses


Ingredients

Tamarind Chutney (Saunth)

Green Chutney

Other Components (For Plating)

Steps

Tamarind Chutney (Saunth)
  1. In a saucepan, heat oil and add asafoetida to it. Saute for a couple of seconds only.
  2. Then add the rest of the ingredients. Mix well and let it come to a boil on high flame. 
  3. Once it comes to a boil, lower the flame and let it cook till it is reduced to half and thickens. It would take around 20 to 30 minutes. Keep stirring in between.
  4. Once cooked, remove it from the flame and let it cool completely. 
  5. It thickens further on cooling.
Green Chutney
  1. Add all the ingredients in a blender. Blend until smooth. 
Baked Puris
  1. Preheat oven to 180 °C, fan setting.
  2. Place puri chips on a baking tray leaving some space in between. 
  3. Bake till they are puffed up like a small tennis ball. It may take 2 to 4 minutes.
  4. I would suggest placing a few puris (10 to 15) at a time. This ensures better puffing up.
  5. Once puffed up, take them out. They are ready for plating. 
Seasoned Curd
  1. Mix curd with some sugar, black salt, and salt. Add some water if the curd is too thick. 
  2. Seasoned curd is better than plain and unsalted curd. It enhances the taste even more.
Plating
  1. Poke a hole using your finger at the center of the baked puris.
  2. It should be just big enough to fill them up easily.
  3. Fill each puri with the plating ingredients - boiled potatoes, black chickpeas, green moong dal, and chopped onion.
  4. After filling them up, add seasoned curd, tamarind chutney, and green chutney on top. 
  5. Finish it off with a sprinkle of garnishing ingredients - red chili powder, roasted cumin powder, and chaat masala. 
  6. On top of that goes - nylon sev pomegranate seeds, and some chopped coriander leaves. Serve right away. Enjoy the happiness in every bite. :)
  7. Assemble everything faster otherwise puris will become soft and soggy.
Notes
  1. &gt;&gt; To check the consistency of tamarind chutney, take a spoon and dip it in the chutney. Hold it &amp; wipe off the chutney using your finger, making a clean line at the middle of the spoon. If the chutney on both sides of the line stays in place and doesn't drip, it means the consistency is just perfect.
  2. &gt;&gt; Prep ahead everything before plating. 
  3. &gt;&gt; Tamarind chutney can be stored for months. Make a big batch and refrigerate.
  4. Store-bought puris are harder than homemade ones. 

FAQs

What is Chaat?
+
Chaat is one of the most popular Indian street foods or Indian fast food. It is available on almost every street and corner of India. And you will find many people around the stall or the shop enjoying this delicacy. Chaat got its name because it consists of many different Indian spices. It was created for health reasons so that a person can consume many different Indian spices in one serving. But now it has become a popular street food. It consists of many different components – curd, spices, chutneys, onion, boiled potatoes, chickpeas, etc. There are many kinds of chaat available in India – Pani Puri, Bhel Puri, Aloo Tikki, Ragda Patties, Dahi Vada, Dahi Poori, Raj Kachori, etc.

What is Dahi Puri Chaat?
+
Dahi Puri Chaat (or Batata Puri Chaat, Dahi Puri Chat) is one of the most loved Indian Steet foods or Indian chaats. You will find it in almost every street or corner in India. It includes many different components like small and crispy deep-fried puri, curd, boiled black chickpeas, boiled potatoes, onion, coriander leaves, tamarind chutney, green chutney, chaat masala, and pomegranate. Puri is a small circular-shaped dough that is deep fried, cooled, and then topped with different components while serving. These puris are not soft but hard and crispy. You need to poke a hole at the center and fill it up with all the delicious components. Mostly when you make Pani Puri and some of the Puris are used to make dahi puri chaat too.

What are the components of Dahi Puri Chaat?
+
Dahi Puri Chaat includes  the following:
  1. Baked Puris – You can make it at home from scratch but I like to simplify my work by buying papri chips from the store. Then I simply preheat the oven and put them inside. Within a few minutes, they get all puffed up and crispy.
  2. Tamarind Chutney (or Saunth) – I always keep a jar of it in my refrigerator so that we can make chaats at any time. It can last in the refrigerator for months.
  3. Green Chutney – It is made of coriander and mint leaves and tastes very good in Indian chaats.
  4. Other Components – Curd, boiled black chickpeas, boiled green moong dal, boiled potatoes, chopped onion, coriander leaves, and chaat masala.
It seems like a lot of components but it is totally worth it. And there is something about homemade Dahi Puri chaat that you can eat a lot in one sitting and still don’t feel heavy at all.

What are the benefits of Non-Fried or Baked Puris?
+
The benefits of Non-Fried or Baked Puris are the following:
  1. Deep-fried food feels heavy and oily after eating them. On the other hand, baked ones feel lighter.
  2. Baking instead of deep frying makes you feel that you are opting for healthier options.
  3. The biggest reason of all is that the oil becomes unhealthy after reaching the temperature of deep-frying. We are not supposed to use the oil again for cooking. But obviously, we can’t even discard the oil. So, we consume unhealthy oil. With baking, you can prevent that.
  4. Baking is much more easier since you don’t need to spend a long time deep frying each poori. You can simply place your puris on the baking tray and bake them for a couple of minutes.

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