Dahi Golgappa - SK Khazana

These golgappe are stuffed with a variety of fillings, topped with the chutneys and sev and served – lip smacking experience This is a Sanjeev Kapoor exclusive recipe.

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Dahi Golgappa - SK Khazana

Main Ingredients Yogurt, Puffed puris
Cuisine Indian,Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Dahi Golgappa - SK Khazana

  • 3/4 cup Yogurt whisked
  • 24 Puffed puris crispy salted 1 cup + for garnish
  • Boondi salted 1 cup + for garnish
  • 2 medium Potatoes boiled and peeled
  • Red chilli powder 2 tablespoons + fpr sprinkling
  • Dried mango powder 2 tablespoons + fpr sprinkling
  • to taste Salt
  • Cumin powder roasted 1 teaspoon + fpr sprinkling
  • Fresh coriander leaves chopped 2 teaspoons + fpr sprinkling
  • 1 1/2 Lemons
  • 1/2 cup Moth sprouts boiled
  • 1/2 cup Whole green grams (sabut moong) boiled
  • Date and tamarind chutney 1 teaspoon + for drizzling
  • as required Ragda ready made
  • Green chutney for drizzling
  • Red chilli-garlic chutney for drizzling
  • Nylon sev for sprinkling
  • 12-15 Crisp puris
  • for garnish Pomegranate pearls


  1. Take boondis in a large bowl, add ½ cup water and set aside to soak.
  2. Take potatoes in another large bowl, add 1 tsp red chilli powder, 1 tsp dried mango powder, salt, cumin powder, 1 tsp coriander leaves and squeeze juice of ½ lemon in it. Mash the mixture well and transfer into a small bowl.
  3. Take moth bean sprouts and whole green gram sprouts in another large bowl. Add remaining red chilli powder, remaining dried mango powder, salt, date and tamarind chutney, 1 tsp coriander leaves and mix well. Transfer into another small bowl
  4. Gently squeeze the boondis to remove the excess water. Transfer in a third small bowl.
  5. For each serving, make holes on top of 6 puffed crisp puris and arrange them on a serving plate. Put 1 tsp sprouts mixture into the cavity of 2 puris, 1 tsp ragda mixture into the cavity of 2 puris and 1 tsp potato mixture into the cavity of the remaining 2 puris.
  6. Sprinkle red chilli powder, dried mango powder, roasted cumin powder and salt on each stuffed puri. Drizzle a little yogurt, date and tamarind chutney, green chutney and red chilli-garlic chutney over each puri. Sprinkle sev over them. Crush 2-3 crisp puris and sprinkle on top.
  7. Finally sprinkle coriander leaves and squeeze the juice of lemon on top, garnish with pomegranate pearls and boondi and serve immediately.