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