How to make Dahi Golgappa - SK Khazana -

These golgappe are stuffed with a variety of fillings, topped with the chutneys and sev and served – lip smacking experience

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Puffed puris

Cuisine : Indian, Fusion

Course : Snacks and Starters

For more recipes related to Dahi Golgappa - SK Khazana checkout Dahi Ke Kebab, Lebanese Cheese Balls, Dahi Poha Tadka, Dahi Ke Kebab . You can also find more Snacks and Starters recipes like Kurkuri Pohe Patra - SK Khazana Chicken Crumb Chops Kachche Kele Ki Pav Bhaji

Dahi Golgappa - SK Khazana

Dahi Golgappa - SK Khazana Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 26-30 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Dahi Golgappa - SK Khazana Recipe

  • Yogurt whisked 3/4 cup

  • Puffed puris crispy salted 1 cup + for garnish 24

  • Boondi salted 1 cup + for garnish

  • Potatoes boiled and peeled 2 medium

  • Red chilli powder 2 tablespoons + fpr sprinkling

  • Dried mango powder 2 tablespoons + fpr sprinkling

  • Salt to taste

  • Cumin powder roasted 1 teaspoon + fpr sprinkling

  • Fresh coriander leaves chopped 2 teaspoons + fpr sprinkling

  • Lemons 1 1/2

  • Moth sprouts boiled 1/2 cup

  • Whole green grams (sabut moong) boiled 1/2 cup

  • Date and tamarind chutney 1 teaspoon + for drizzling

  • Ragda ready made as required

  • Green chutney for drizzling

  • Red chilli-garlic chutney for drizzling

  • Nylon sev for sprinkling

  • Crisp puris 12-15

  • Pomegranate pearls for garnish


Step 1

Take boondis in a large bowl, add ½ cup water and set aside to soak.

Step 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.

Step 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

Step 4

Gently squeeze the boondis to remove the excess water. Transfer in a third small bowl.

Step 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.

Step 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.

Step 7

Finally sprinkle coriander leaves and squeeze the juice of lemon on top, garnish with pomegranate pearls and boondi and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.