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 Having spent my entire childhood in Mumbai, some flavours always linger in your palate and one always looks for them even when they grow up. Chat is one such affair, I have had since childhood. It is still my first love ! I  hate to try chat in restaurants in London , as I do not find the authenticity in flavor and presentation.
So its always home !!



Oh what can I say about this Cooler Street Food. Its got all the goodness of Yogurt and tidbits from here and there. Absolutely refreshing and healthy too. The filler that goes inside the fried puri's is entirely your choice. It can vary from sprouts to mildly spiced potato or a mixture of chickpeas and potato. What not!!
Chat is my comfort zone and I thoroughly enjoy its preparation . Some elements of the chat got to be the same way everytime I make them and there can be no alterations to it like the green chutney, dates chutney and the final elements. Only element that is allowed some sort of leeway is the filling.


Our family friends absolutely love Chat , that I bring together in a plate and they look forward, when I would plan for a Chat party. I am not kidding at all. We had unlimited Pani Puri for starters for my daughter's second birthday party and it was absolutely mind blowing. Its wasnt a hooligan task to make the chat ingredients before the party..Just had to make the Chat Pani concotion in a concentrated form and add enough cold water before the action time. Another Mumbaikar like me, a new friend in to our gang helped me serve pani puri's non stop like the telawala's. My !! What an evening it was ! Followed by Pani Puri , my menu was completed with Mumbai's Pav Bhaji. Chat's can make me go non stop Chit Chat with the goodness, completeness and wholesomeness in one platter.

There are other Street food recipes in my space like Sev Puri ,How to make Papdi's , Ragda Patties, Kala Chana Chat. Feel free to help yourself with them .

DAHI PURI Prep Time: 30 Minutes | Serving Time: 5 Minutes each platter | Serves 4 INGREDIENTS: 40 Puri’s 3 Large Boiled Potatoes, cubed and seasoned with salt 1 Cup Red Chutney | Dates tamarind chutney 1 Cup Green Chutney | Coriander chutney 3 Cup Stirred Yogurt  + 1 Tsp Sugar + ½ Tsp Salt For Garnishing: Nylon Sev as needed Chilli Powder Chat Powder Cumin Powder Finely Chopped Coriander Leaves DIRECTIONS:  Arrange 5 or 6 puri’s in a plate. Crack the middle of the puri to make a small hole, just enough to accommodate the fillings.  Peel the boiled potatoes, cube them and season with required salt. Prepare the dahi (yogurt) by stirring well, without any lumps. Season the creamed yogurt with salt and sugar. I usually buy Stirred yogurt, so all that I had to do with so season them.  Fill in cubed potatoes, ½ a tsp approximately of red chutney and the green chutney. Top it up with Yogurt.  Garnish with sev, a pinch of all the powders listed under the garnishing table and some coriander leaves. Enjoy your Dahi Puri immediately, before it gets all soggy and mushy.  Repeat the process until you exhaust all the puri’s.  If you want to make them for your little ones omit the green chutney in the process. They will enjoy too. NOTES: Green Chutney is otherwise referred as coriander chutney .Find the recipe here. Red Chutney is otherwise referred as Dates Tamarind Chutney or vice versa. Find the recipe here