Dahi Puri With Black Chickpeas

Name: Dahi Puri
Yield: 8 Servings
Ingredients: ½ cup dried black chickpeas, soaked overnight, drained (Rancho Gordo desi chana, recommended); Kosher salt; 3 medium Yukon Gold potatoes (about 1 lb.), peeled, cut into 1" pieces; 1 tsp. ground turmeric; ½ cup tamarind concentrate (such as Swad); 2 Tbsp. date syrup; 2 tsp. finely chopped, peeled ginger; 4 Tbsp. chaat masala, divided, plus more for serving; 3 tsp. ground cumin, divided; 3 tsp. red chili powder, divided; 2 cups plain whole-milk yogurt; Vegetable oil (for frying; about 8 cups); 1 7-oz. packet pani puri; ½ cup Scallion Chutney; 1 small red onion, finely chopped; 1 cup coarsely chopped cilantro; 1 cup coarsely chopped mint; 1 8-oz. package thin sev; A deep-fry thermometer

By Preeti Mistry

March 16, 2021

Dahi Puri With Black Chickpeas Recipe from Preeti Mistry

Photograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie Strangio

“These are the best party snacks. They’re light, and they look really nice with crunchy sev and different chutneys on top,” says chef Preeti Mistry of this chickpea-and-potato-filled chaat. They call for black chickpeas in this recipe—Mistry recommends Rancho Gordo’s desi chana—which lend a nuttier flavor than the larger, tan garbanzo beans. Pigeon peas or black-eyed peas work well as a substitute. Kala namak, or black salt, which Mistry describes as having a sulphuric smell and an umami kick, should be used in place of kosher salt if you have it.

To serve, Mistry suggests encouraging folks to have fun scooping the chickpeas and potato hunks into the puris, then drizzling spiced yogurt, chutneys (like this one), and garnishes over them.

Find more of chef Preeti Mistry’s Holi party recipes here.

Recipe notes

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Recipe notes

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