Crispy Shells Filled with Potato and Chickpeas

Dahi Chaat

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Here’s the deal with this layered chaat: As soon as they are ready, grab one and pop it in your mouth in one fell swoop. Don’t look at it, don’t admire its beauty, don’t take a bite from it, don’t ponder what’s in it, don’t be afraid that it won’t fit in your dainty mouth (open wide and in it will go). Why? Because the moment the sauces start pooling at the bottom of the poori (which is within seconds), they will soften it and its inner wall will cave in, making for a messy ex