Idaho Potato – Dahi-Puri Recipe


  • 1 1/2 lbs Idaho® Fingerling Potatoes
  • 48 Pani Puri Semolina Puffs, available at Indian markets


  • Idaho Potato – Dahi-Puri Recipe1/3 C Red Onion, finely diced
  • 1/4 C Tamarind Chutney
  • 1/4 C Green Mint Chutney
  • 3/4 C Plain Yogurt
  • Chaat Masala Dry Seasoning
  • Sev Fried Noodles, available at Indian market
  • Fresh Cilantro and Mint, chopped


  1. Boil Fingerling potatoes in water for 10-12 minutes or until just tender. Rinse with cold water. Cool.
  2. When cool enough to handle, 1/4-inch dice potatoes.
  3. Tap a hole in each pani puri about 1-inch diameter using the back of a spoon.
  4. Fill each pani puri in this order:
    • 2 tablespoons potatoes
    • 1/4 teaspoon tamarind chutney
    • 1/4 teaspoon mint chutney
    • 1/2 teaspoon plain yogurt
    • Sprinkle of Chaat Masala dry seasoning
    • Sprinkle of Sev noodles
    • Repeat toppings, starting with tamarind chutney
  5. Place filled pani puri on serving plate and garnish with chopped cilantro and mint. Serve within 45 minutes.

Idaho Potato – Dahi-Puri Recipe