A classic street-style chaat layered with crispy puris, chilled dahi, sweet imli chutney, and a generous topping of crunchy Bikaneri bhujia. Messy, chatpata, and full of texture in every bite.
What you'll need
- 10–12 pani puri (golgappa puris)
- ½ cup boiled potatoes (mashed or cubed
- ½ cup fresh curd (dahi)
- 2 tbsp imli chutney
- ¼ cup finely chopped onions (optional)
- 2–3 tbsp Bhujialalji Bikaneri Bhujia
- Fresh coriander leaves (chopped)
- Chaat masala (optional)
- Lemon wedges
How To Make
- Gently crack the top of each pani puri and arrange them on a plate. Fill them with boiled potatoes and a little chopped onion if you like that extra bite.
- Pour chilled dahi over each puri, letting it slightly spill over for that classic chaat look. Drizzle imli chutney generously on top.
- Now comes the main part: Add a good handful of Bikaneri bhujia over all the puris for that signature crunch and spice.
- Finish with fresh coriander and a light sprinkle of chaat masala. Serve immediately before the puris get soggy.
PRO TIP
Want it spicier? Add a little green chutney or chopped green chillies. Prefer it sweeter? Increase the imli chutney slightly. For a fuller snack, turn this into a chaat bowl by crushing the puris and mixing everything together. You can also add sev + pomegranate for extra texture and freshness.
