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vrat sev puri dahi puri
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5 from 1 vote

Vrat sev puri-dahi puri(SP-DP)

Dahi puri should be served immediately once made.
Prep Time30 mins
Cook Time30 mins
Course: Appetizer, Snacks
Cuisine: Indian
Keyword: dahi puri, glutenfree, sev puri, vrat wale sev puri, vrat wale sp dp, vrat wali dahi puri
Servings: 4


For mathri/cracker:

  • 1 cup buckwheat flour
  • ¼ cup tapioca starch or powdered sabudana or ½ cup singada aata(chestnut flour)
  • 1 teaspoon sendha namak/rock salt
  • Warm water for kneading
  • Oil for frying
  • For serving:
  • 1 large boiled potato with salt cumin (jeera) powder and dry mango powder(amchur)
  • ½ cup plain yogurt
  • 2 tablespoon date chutney
  • 2 tablespoon mint chutney
  • Handful pomegranate seeds
  • salt

Potato Sev

  • 1 potato shredded


For papdi

  • In a bowl,add buckwheat flour,tapioca starch/chestnut flour,salt and some warm water.
  • Knead it into a smooth dough.
  • Roll it into thin poppadums or papdi using a baking sheet.
  • Cut into desired shapes and prick with a fork.Pricking ensures it doesnt puff up like a poori.
  • Fry it until crisp on low heat(important).

Potato sev

  • Shred potatoes into thin strips.
  • Heat oil in a deep wok or 'kadai'.
  • Fry them golden brown.Keep it aside.

Dahi Sev Puri

  • Mix mashed potatoes with salt,cumin(jeera) powder and dry mango(amchur)
  • Break the papdi into multiple pieces and add it to a plate.
  • Add toppings of potatoes,yogurt mint and date chutney.
  • Garnish with pomegranate seeds.
  • You may optionally add fried shredded potatoes on it.
  • Serve it fresh.

Sev Puri

  • On fried diskettes,add a spoonful of boiled,mashed potatoes.
  • Finally add a dollop of mint chutney and date chutney.
  • Garnish with potato sev.


Consume as soon as possible after the plate is ready because it tends to get soggy.