Dahi Puri,Recipe Link : http://www.tarladalal.com/Dahi-Puri-2807r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Dahi Puri After a round of spicy pani puris, eating Dahi Puris is the perfect way to soothe your palate. "Dahi Puris" are a favourite with children as well as with adults who cannot handle the fiery pani puri. What makes a Dahi Puri truly divine is obviously the humble curds which are made daily in every Indian household. The curds have to be fresh and chilled and most importantly of the right consistency i.e. neither too thick nor too thin. Save the semi puffed (half puffed) or damaged puris which cannot be used for serving pani puri to make Dahi Puri.Preparation Time: 20 minutes.Cooking Time: Nil.Makes 4 plates. 2 cups whisked curds (dahi)24 puris8 tbsp boiled mixed sprouts (chana, matki, moong, etc.)½ cup boiled and peeled potato cubes½ cup soaked boondi12 tbsp khajur imli ki chutney12 tsp green chutney6 tsp red garlic chutneySalt to tasteChilli powder for sprinklingRoasted cumin seeds (jeera) powder for sprinklingFor the garnishNylon SevChopped coriander (dhania)1. Combine the potato and boondi in a deep bowl and mix well.2. Arrange 6 puris on a serving plate and crack a small hole in the center of each of the 6 puris. 3. Stuff each puri with a little potato-boondi mixture and 1 tsp mixed sprouts.4. Top each puri with ½ tsp green chutney, ¼ tsp red garlic chutney and 1½ tsp khajur imli ki chutney.5. Top each puri with approx. 1 tbsp of curd.6. Sprinkle with a little chilli powder, cumin seeds powder and salt on top. 7. Repeat steps 2 to 6 to make 3 more plates.Serve immediately garnished with sev and coriander.