Pani puri seems to be the preferred use of puri/poori shells. To the point where you can't actually buy them without at least getting little "pani puri flavour" packets. And often they come as a whole pani puri kit, complete with chutneys, tapioca beads, and various other bits and pieces. One day I will try pani puri. And I'm sure it'll be delicious. But it's hard to talk myself into making pani puri when dahi chaat is so easy and so incredibly tasty!
Slightly adapted from 660 Curries
1/4 c. Mint-Yogurt Sauce with Chiles OR store-bought cilantro-mint chutney
1/4 c. Red Chile, Garlic, and Shallot Sauce OR store-bought hot sauce
1/2 c. Tamarind-Date Sauce OR store-bought tamarind-date chutney/sauce
1/2 c. Yogurt Sauce with Black Salt
1 russet or Yukon Gold potato (or floury potato of your choice)
1 c. cooked chickpeas
1/2 tsp. coarse sea salt
30 poori shells
Chaat Masala, homemade or store-bought
fresh cilantro, chopped (optional)
1. Prepare or buy the sauces and masala.
2. Boil the potato until tender. You can peel it if you want, but I usually just leave the skin on.
3. Combine the potato, chickpeas, and salt and mash.
4. Serve with poori shells, chutneys, chaat masala, and (if using) cayenne and cilantro. Allow guests to assemble their pooris at the table.
How to Assemble Dahi Chaat:
1. Cup a poori shell in the palm of one hand.
2. With the forefinger of the other hand, gently tap the surface to form a finger-width hole. (Let the crumbs and small pieces fall inside the shell.)
3. Spoon some of the potato mixture into the poori shell. (Start with ~1 tsp. but adjust up or down to taste.)
4. Spoon some of each of the four sauces into the shell. (Recommended amounts are 1/4 tsp. mint-yogurt sauce, 1/4 tsp. of red chile sauce, 1/2 tsp. tamarind-date sauce, 1/2 tsp. yogurt sauce. Again, adjust amounts and proportions to taste.)
5. Sprinkle with chaat masala and (if using) cayenne and cilantro.