Dahi Puri

Crispy puri shells filled with potato, topped with cool yogurt, tamarind chutney, and a dusting of chaat masala.

Ingredients

• 400g basmati rice
• 400g flattened rice (poha)
• 2 tsp crushed green cardamom pods
• a pinch of ground coriander
• 3 tbsp neutral vegetable oil
• a generous handful of green chilies
• a handful of fresh curry leaves, chopped
• roasted cashews, for serving
• 400ml coconut milk
• 2 tsp mustard seeds

Instructions

1. 1

   Prepare the naan bread base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the lamb shoulder, green chilies, crushed green cardamom pods, and mustard seeds, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the naan bread until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the lamb shoulder mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the naan bread with the filling, a spoonful of roasted cashews, and a scattering of curry leaves.

7. 7

   Add a final touch of ghee for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra roasted cashews on the side for dipping or drizzling.

💡 Tips