Dahi Golgappa

Ingredients

• ¾ cup yogurt, whisked
• 24 puffed crisp puris
• 1 cup salted boondis + for garnish
• 2 medium potatoes, boiled and peeled
• 2 teaspoons red chilli powder + for sprinkling
• 2 teaspoons dried mango powder (amchur) + for sprinkling
• Salt to taste
• 1 teaspoon roasted cumin powder + for sprinkling
• 2 teaspoons chopped fresh coriander leaves + for sprinkling
• 1½ lemons
• ½ cup moth beans (matki) sprouts
• ½ cup whole green gram (sabut moong) sprouts
• 1 teaspoon date and tamarind chutney + for drizzling
• Ready-made ragda as required
• Green chutney for drizzling
• Red chilli-garlic chutney for drizzling
• Nylon sev for sprinkling
• 12-15 crisp puris
• Pomegranate pearls for garnish

Method 

1. Take boondis in a large bowl. Add ½ cup water and set aside to soak.
2. Take potatoes in another large bowl and add 1 teaspoon red chilli powder, 1 teaspoon dried mango powder and salt. Add cumin powder, 1 teaspoon chopped coriander and squeeze juice of ½ lemon in it. Mash the mixture till well combined, transfer to a plate and set aside.
3. Take moth bean sprouts and whole green gram sprouts in another bowl.
4. Add remaining red chilli powder, remaining dried mango powder, salt, date and tamarind chutney, remaining chopped coriander and mix well. Set aside.
5. Gently squeeze the boondis to remove the excess water. Transfer to a bowl and set aside.
   For one serving, make holes in 6 puffed crisp puris and add 1 teaspoon of sprouts mixture into 3 puris. Add 1 teaspoon ragda in 2 puris and 1 teaspoon potato mixture in each of the remaining puris. 
   Sprinkle red chilli powder and dried mango powder on top. Sprinkle roasted cumin powder, sprinkle salt and add 1 tablespoon yogurt in each puri. Drizzle date and tamarind chutney. 
6. Drizzle green chutney and red chilli-garlic chutney. Sprinkle sev and crush 2-3 crisp puris and add on top.
7. Sprinkle chopped coriander and a squeeze of ¼ lemon juice on top. 
8. Garnish with pomegranate pearls and boondi. Serve immediately.