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Kya Baat Hai! Let’s Make Some Pahari Dahi Puri, Yaar!

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Chef Curry Do’pyaza

Kya Baat Hai! Let’s Make Some Pahari Dahi Puri, Yaar!

Namaste and Jai Badri Vishal to all my lovely readers! Chef Curry Do’pyaza here, ready to share another gem from the heart of the Himalayas with you all. Today, we’re diving into the delightful world of Pahari Dahi Puri, a tangy, sweet, and spicy treat that’s as refreshing as a mountain breeze.

This dish is a staple in Uttarakhand, especially during festivals like Diwali, Dussehra, and weddings. It’s also a popular snack during the summer months when the cool dahi (yogurt) is a welcome relief from the heat. Imagine yourself sitting on a porch in the hills, surrounded by majestic mountains, munching on these flavourful puris – pure bliss, I tell you!

A Little Bit of History

Dahi Puri, as you know, is a beloved Indian street food. But the Pahari version is unique. It evolved in the hilly regions of Uttarakhand, incorporating local ingredients and flavours. The use of mustard oil in the chutney and the addition of bhangjeera (perilla seeds) gives it a distinct earthy and nutty flavour that you won’t find anywhere else. It’s a rustic, flavourful twist on a classic!

Recipe Time!

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:

  • For the Puri:
    • 12 small, ready-made Puris (round, crispy, fried bread)
  • For the Filling:
    • 1 cup Kala Chana (Black Chickpeas), soaked overnight and boiled
    • 1 medium Aloo (Potato), boiled, peeled, and mashed
    • 1/2 cup finely chopped Pyaaz (Onion)
    • 1/4 cup finely chopped Dhaniya (Coriander Leaves)
    • 1/4 teaspoon Lal Mirch Powder (Red Chilli Powder)
    • Salt to taste
  • For the Dahi (Yogurt) Mixture:
    • 2 cups Dahi (Plain Yogurt), whisked until smooth
    • 2 tablespoons Cheeni (Sugar)
    • 1/4 teaspoon Kala Namak (Black Salt)
  • For the Green Chutney:
    • 1 cup fresh Dhaniya (Coriander Leaves)
    • 2-3 Hari Mirch (Green Chillies), adjust to your spice level
    • 1 inch Adrak (Ginger)
    • 1 tablespoon Nimbu Ka Ras (Lemon Juice)
    • 1/4 teaspoon Kala Namak (Black Salt)
    • 1 tablespoon Sarson Ka Tel (Mustard Oil) – This is the Pahari secret!
    • Salt to taste
  • For the Sweet Chutney (Imli Chutney):
    • 1/2 cup Imli (Tamarind Pulp)
    • 1/4 cup Gur (Jaggery)
    • 1/4 teaspoon Saunth (Dry Ginger Powder)
    • 1/4 teaspoon Lal Mirch Powder (Red Chilli Powder)
    • Salt to taste
  • For Garnish:
    • Bhangjeera (Perilla Seeds) – Another Pahari touch!
    • Sev (Thin Gram Flour Noodles)
    • More finely chopped Dhaniya (Coriander Leaves)

Step-by-Step Instructions:

  1. Let’s Get the Filling Ready: In a large bowl, combine the boiled Kala Chana, mashed Aloo, chopped Pyaaz, Dhaniya, Lal Mirch Powder, and salt. Mix it all together until it’s nicely combined. This is the heart of our Puri!

  2. Dahi Time!: In another bowl, whisk the Dahi until it’s smooth and creamy. Add the Cheeni and Kala Namak, and whisk again until the sugar is dissolved. Taste and adjust the sweetness if needed.

  3. Chutney Magic:

    • Green Chutney: In a blender, combine the Dhaniya, Hari Mirch, Adrak, Nimbu Ka Ras, Kala Namak, Sarson Ka Tel, and salt. Blend until smooth. Add a little water if needed to get the right consistency.
    • Sweet Chutney: In a saucepan, combine the Imli pulp, Gur, Saunth, Lal Mirch Powder, and salt. Cook on medium heat, stirring constantly, until the Gur is melted and the chutney thickens slightly. Let it cool completely.
  4. Assembling the Pahari Dahi Puri: Now for the fun part!
    • Gently make a small hole in the center of each Puri.
    • Stuff each Puri with a spoonful of the Kala Chana and Aloo mixture.
    • Pour a generous spoonful of the sweetened Dahi over each Puri.
    • Drizzle some of the Green Chutney and Sweet Chutney over the Dahi.
    • Garnish with Bhangjeera, Sev, and a sprinkle of fresh Dhaniya.
  5. Serve Immediately: These puris are best enjoyed fresh, before they get soggy.

Tips for Best Results:

  • Soak the Kala Chana: Soaking the Kala Chana overnight makes them easier to boil and digest.
  • Use Fresh Ingredients: Fresh ingredients will give you the best flavour.
  • Adjust the Spice: Adjust the amount of Hari Mirch in the Green Chutney according to your spice preference.
  • Don’t Overfill the Puris: Overfilling the puris can make them soggy.
  • Serve Immediately: Dahi Puri is best enjoyed fresh.

Cooking Variations:

  • Pressure Cooker: You can cook the Kala Chana in a pressure cooker for faster cooking. Just add enough water to cover the chickpeas and cook for 3-4 whistles.
  • Microwave: You can heat the boiled potatoes in the microwave for a minute or two to make them easier to mash.
  • Air Fryer: You can air fry the puris for a healthier option. Just brush them with a little oil and air fry at 350°F (175°C) for 2-3 minutes, or until golden brown.
  • Crockpot: You can cook the Kala Chana in a crockpot for a more hands-off approach. Just add the chickpeas, water, and a pinch of salt to the crockpot and cook on low for 6-8 hours.

Nutritional Information (approximate, per serving of 3 puris):

  • Calories: 250-300
  • Protein: 8-10g
  • Carbohydrates: 40-45g
  • Fat: 8-10g

Serving Suggestions:

  • Serve Pahari Dahi Puri as a snack, appetizer, or light meal.
  • Pair it with a refreshing glass of Jal Jeera or Chaas (buttermilk).
  • Serve it as part of a street food platter with other Indian snacks like Bhel Puri and Pani Puri.

So there you have it, folks! A delicious and authentic recipe for Pahari Dahi Puri that will transport you straight to the hills of Uttarakhand.

Now, go on, try this recipe at home and share the joy with your friends and family. I promise, they’ll be thanking you for it!