Dahi Sev Puri is a chaat-lover’s dream. Crispy puffed puris are loaded with spiced potatoes, sweet yogurt, chutneys, and plenty of crunchy sev. You’ll spot it on street corners all over India. And in my daydreams whenever I’m craving something tangy, zingy, and ridiculously tasty!
Dahi puri uses the same puffed puris as pani puri. It’s basically a dry take on pani puri with the same crunch, but way easier to eat. Papdi chaat is a little different as it uses flat puri.
I often serve it as a snack for Holi or as a starter for a Diwali dinner party . But it’s also perfect.
In India, dahi sev puri is a chaat staple found on almost every street corner. I spoke to a few family members who live there. I also watched way too many YouTube videos—purely in the name of “research” (and definitely not intense cravings). Safe to say, my version sticks pretty close to the real deal.
Here in the UK, it’s made almost exactly the same way in most Indian restaurants and sweet shops. And yes, my many visits were purely for research… obviously.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
I’ve made dahi sev puri by using homemade puris for pani puri , though honestly, store-bought ones work just as well.
Pretty much all versions start with a spiced potato filling . I like to add boiled chickpeas too. You can use kala chana or kabuli chana, depending on what you have on hand.
To that, I add in finely chopped red onions . Then a generous drizzle of sweetened yogurt (I keep it slightly thick, though street vendors usually go thinner).
I stick with the two classic chaat chutneys, imli chutney and green chutney . Some recipes also include red garlic chutney, but it’s optional.
The whole thing gets topped with a mountain of fine plain sev and a sprinkle of chaat masala (a non-negotiable, if you ask me).
I finish with fresh coriander , and sometimes a few extras like pomegranate pearls for a burst of sweetness.
You can also play around with toppings. Grated beetroot, raw mango, or even apple make fantastic seasonal additions adding both crunch and contrast.
Just one final tip: assemble and eat immediately. These little flavour bombs go soggy fast but I guess that’s also part of their charm. A plate of dahi sev puri isn’t meant to sit around. It’s meant to be devoured!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dahi Sev Puri
Ingredients
- 40 pieces puri for pani puri
- 1 cup sev thin
- 1 potato boiled
- 1 cup chickpeas boiled
- 1 red onion finely chopped
- 1 cup yogurt thin out with milk if needed
- 1 tablespoon sugar
- ½ cup imli chutney
- ¼ cup green mint coriander chutney
- 1 tablespoon chaat masala
- 1 tablespoon cumin coriander powder
- 2 teaspoon red chilli powder
- ¼ cup coriander finely chopped
- ¼ cup pomegranate seeds
- salt to taste
Instructions
- First prepare the spicy potato filling. Mash the boiled potato and add red chilli powder, cumin coriander powder and salt. Add in the chickpeas and mix well. Set aside.
- Prepare the sweetened yogurt next. Whisk yogurt until smooth and thin out with a splash of milk if yours is very thick. Add the sugar and mix well.
Assemble the dahi puri
- Arrange the puri on a plate. Carefully poke holes into the top of each puri.
- Spoon some of the potato mixture into each puri.
- Sprinkle over a little chaat masala.
- Pour over the sweet yogurt and then both chutneys.
- Add the chopped onions
- Sprinkle over sev.
- I like to build the layers by repeating the yogurt, chutneys and sev.
- Finish with a sprinkling of red chilli powder, chopped coriander and pomegranate.
- Serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dahi Sev Puri
Ingredients
- 40 pieces puri for pani puri
- 1 cup sev thin
- 1 potato boiled
- 1 cup chickpeas boiled
- 1 red onion finely chopped
- 1 cup yogurt thin out with milk if needed
- 1 tablespoon sugar
- ½ cup imli chutney
- ¼ cup green mint coriander chutney
- 1 tablespoon chaat masala
- 1 tablespoon cumin coriander powder
- 2 teaspoon red chilli powder
- ¼ cup coriander finely chopped
- ¼ cup pomegranate seeds
- salt to taste
Instructions
- First prepare the spicy potato filling. Mash the boiled potato and add red chilli powder, cumin coriander powder and salt. Add in the chickpeas and mix well. Set aside.
- Prepare the sweetened yogurt next. Whisk yogurt until smooth and thin out with a splash of milk if yours is very thick. Add the sugar and mix well.
Assemble the dahi puri
- Arrange the puri on a plate. Carefully poke holes into the top of each puri.
- Spoon some of the potato mixture into each puri.
- Sprinkle over a little chaat masala.
- Pour over the sweet yogurt and then both chutneys.
- Add the chopped onions
- Sprinkle over sev.
- I like to build the layers by repeating the yogurt, chutneys and sev.
- Finish with a sprinkling of red chilli powder, chopped coriander and pomegranate.
- Serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My version of veg paneer makhanwala is made without onion and garlic. Instead, the creamy sauce is made with a carefully chosen aromatic blend of whole spices, nuts, saffron and cream.
So lavish , it should probably come with a crown!
Note – This recipe has been updated from the archives – first published in November 2016. I’ve added new images and helpful content, with a small change to the recipe that I’ve highlighted below.
I love a good creamy paneer curry – shahi paneer and paneer butter masala are classics – but served alone, they sometimes feel a bit much. That’s why I usually pair them with lighter vegetable sabzis at dinner parties.
But one day back in 2016, pressed for time, we decided to skip the separate dishes and toss vegetables and paneer together in one creamy main dish. Back then, we steamed the veggies; this time around, I sautéed them to keep them firm and avoid mushiness in the gravy. I loved the update so much, it earned a fresh remake here on the blog.
As before, I left out onion and garlic to keep things light and let the whole spices, nuts, and saffron really do the talking. The result is a rich, layered gravy that’s perfect for those who avoid onion and garlic for cultural, religious (Jain friendly), or simply personal reasons.
I love pairing this paneer vegetable makhanwala with a flatbread like puri , ajwain paratha or masala laccha paratha , paired alongside a fragrant rice dish such as pea and mint pulao — the perfect combo to soak up all that creamy goodness.
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mixed Vegetables – I’ve used a variety of vegetables – carrots, green beans, cauliflower, peas and green capsicum. I like to sauté the vegetables in the pan first which keeps them tender without going mushy in the gravy. As the vegetables all cook at different rates, I start with the tougher vegetables first and add the others slowly. This means they all cook perfectly together.
Paneer – it absorbs the flavours of the gravy beautifully. I alternate between using store-bought and homemade paneer – both work.
Cashew paste – the backbone of the gravy’s creamy texture and mild sweetness. Cashews also give a luxurious, restaurant-style finish without making the dish greasy.
Cream – adds silkiness and richness. I prefer using single cream instead of double cream which keeps the dish indulgent but not overly heavy.
Saffron – infuses a delicate, fragrant richness. It’s a luxury ingredient, so just a pinch is enough.
Tomato puree / passata – puree ensures a smooth, velvety sauce – you don’t want chunky bits.
Whole spices – I’ve used a blend of cinnamon, clove, whole black pepper, cumin seeds, coriander seeds, green & black cardamom. These are gently toasted to release their oils and then ground to a powder. This creates a deeply aromatic base that makes the dish complex without onions or garlic.
Bay leaf (tej patta) – adds a warm, subtle, herby aroma that complements the whole spices.
Char magaz – aka melon seeds. Traditionally used in Mughlai gravies, they add creaminess to the dish. If you don’t have them, use white poppy seeds (khus khus), ground almonds or leave out completely.
Oil & butter – oil prevents the butter from burning, while butter adds flavour depth and a luscious finish.
Spice powders – red chilli powder, turmeric powder and cumin-coriander powder. You don’t need much cumin coriander powder as you are already using in whole spice form.
Sugar – just a little to balance the acidity of tomatoes. It doesn’t make the curry sweet, just well-rounded.
Kasoori methi (dried fenugreek leaves) – adds a signature North Indian restaurant aroma. A little goes a long way.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Paneer Vegetable Makhanwala
Equipment
- Blender
- 2 pan
Ingredients
- ¾ cup paneer cut into cubes
- 1 cup cauliflower
- ½ cup carrots
- ⅓ cup french beans
- ¼ cup green peas
- ¼ cup green capsicum
- 2 tablespoon whole spices total of cinnamon, clove, whole black pepper, cumin seeds, coriander seeds, green and black cardamom
- 1 bay leaf tej patta
- 1 teaspoon char magaz melon seeds
- 1 cup tomato puree
- ¼ cup cashews soaked then ground to a paste
- 75 milliliters single cream
- pinch saffron
- 3 tablespoon oil
- 2 tablespoon butter
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin coriander powder
- 1 teaspoon sugar
- 1 teaspoon kasoori methi
- salt
Garnish
- chopped coriander
Instructions
- Add saffron threads in cream and set aside.
- Add all whole spices in a pan and toast on low heat for a couple of minutes.
- Remove from the pan and allow to cool. Grind in a spice grinder until you get fine powder. Then grind the char magaz separately.
- In the same pan heat some oil, add carrots and allow to cook until lightly softened.
- Then add cauliflower and green beans and cook until just tender.
- Remove from the pan and set aside.
- Again in the same pan, heat the remaining oil and butter, add bay leaf and ground spices and sauté for few seconds. Then add ground char magaz and sauté for a few seconds.
- Add tomato puree, red chilli powder, turmeric powder, ground cumin and coriander and salt.
- Mix well and allow to cook until oil appears on the sides of the pan. Add crushed kasoori methi.
- Pour over cream with saffron, and mix. Add sugar, mix and set it aside.
- In couple of tablespoons of water, add a small amount of red chilli powder and mix it well.
- In another pan heat butter, add red chilli water and bring it to a boil on medium heat.
- Add chopped capsicum and paneer and cook for a few minutes. Then add the sauteed vegetables.
- To the gravy prepared earlier, add the cashew paste, 1/2 cup of water and bring it to a boil.
- Add in the cooked vegetables, paneer frozen peas.
- Let the vegetables and paneer cook for 5 minutes. If the gravy thickens, add more water.
- Garnish it with fresh chopped coriander and a knob of butter when serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
