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Gastronomy

Puris & Chat

Anew by WECARE.DIGITAL

Puris and chat turn a crisp shell into a small layered bite. Potato gives it substance, tamarind brings sweetness and acidity, cumin adds warmth, and yogurt cools the sharper edges.

The assembly matters more than exact uniformity. Each puri should be opened gently and filled just before eating so it stays crisp rather than absorbing the sauces too early.

This is an ideal serve-at-the-table snack. Keep each component separate, let guests adjust the chili and yogurt, and build only as many puris as will be eaten immediately.

Ingredients

  • 1 cup boiled potatoes, cubed
  • 1/2 cup tamarind chutney
  • 4 teaspoons whole cumin seeds, toasted
  • 3 fresh green chilies, finely chopped
  • 1/2 cup plain yogurt, whisked until loose
  • Cayenne pepper, to taste
  • 12 bhel puris

Method

Set out all fillings in separate bowls. Gently open a small hole in each puri, then add a little potato, tamarind chutney, toasted cumin and green chili. Finish with a spoonful of yogurt and a light dusting of cayenne. Assemble only just before serving so the shells remain crisp.

ChaatIndian SnacksTamarind