Dahi Puri With Black Chickpeas
“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.
medium Yukon Gold potatoes (about 1 lb.), peeled, cut into 1″ pieces
tsp. ground turmeric
cup tamarind concentrate (such as Swad)
Tbsp. date syrup
tsp. finely chopped, peeled ginger
Tbsp. chaat masala, divided, plus more for serving
tsp. ground cumin, divided
tsp. red chili powder, divided
cups plain whole-milk yogurt
Vegetable oil (for frying; about 8 cups)
7-oz. packet pani puri
small red onion, finely chopped
cup coarsely chopped cilantro
cup coarsely chopped mint
8-oz. package thin sev
A deep-fry thermometer
Place chickpeas in a medium saucepan and pour in water to cover by 2″; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and adding more water as needed to keep covered, until tender and very creamy, 45–60 minutes. Drain.
Meanwhile, combine potatoes and turmeric in another medium saucepan and pour in water to cover by 2″; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, 8–10 minutes. Drain.
Purée tamarind concentrate, date syrup, ginger, 2 Tbsp. chaat masala, 1 tsp. cumin, 1 tsp. red chili powder, and ¼ cup cold water in a blender until smooth. Season tamarind chutney with salt.
Mix yogurt, 2 Tbsp. chaat masala, remaining 2 tsp. cumin, and remaining 2 tsp. red chili powder in a small bowl to combine; season with salt.
Pour oil into a large pot to come 3″ up sides and fit with thermometer. Heat over medium until thermometer registers 350°. Working in batches, slip 6–10 puris into oil and fry, turning with a slotted spoon, until golden and puffed, about 30 seconds. Transfer puris to a paper-towel-lined baking sheet.
Break open puri on one side and fill each one with 1 Tbsp. chickpeas and 1 Tbsp. potatoes. Transfer to a platter; drizzle with spiced yogurt, tamarind chutney, and Scallion Chutney. Scatter red onion, cilantro, mint, and sev over and sprinkle with more chaat masala.