Dahi Wale Golgappe (Dahi Puri)
Yield: 12 dahi puri
Prep time: 25 minutes
By: Raj Thandhi (IG @rajthandhi)
Crisp golgappa shells filled with warm spiced potato and chickpeas, then topped with cool sweetened dahi, tangy imli chutney, bright green chutney, onion, cilantro, and chaat masala. Serve immediately after assembling so every puri stays crunchy.
Ingredients:
For the filling
- 12 golgappa shells
- 1 medium potato, boiled, peeled, and roughly mashed
- 1/2 cup cooked chickpeas, drained and lightly mashed
- 1/4 teaspoon salt, plus more to taste
- 1 teaspoon chaat masala
- 1/2 teaspoon ajwain (carom seeds), lightly crushed
- 1/4 teaspoon red chili powder
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped cilantro
Dahi
- 1 cup Khaas dahi
- 1 tablespoon icing sugar
Sweet & sour imli chutney
- 2 tablespoons tamarind concentrate or tamarind paste
- 2 tablespoons brown sugar or jaggery
- 4 tablespoons warm water
- Pinch of salt
- Pinch of red chili powder
Green chutney
- 1 packed cup cilantro, tender stems included
- ½ cup packed mint leaves
- 1 small green chili, optional
- 1 tablespoon lemon juice
- 2 tablespoons water
- Pinch of salt
- Juice of half a lemon
To finish
- Extra chaat masala
- Chopped cilantro
- Finely chopped red onion
How to prepare:
- Make the dahi: Whisk the Khaas dahi with icing sugar. Set aside in the fridge.
- Make the imli chutney: In a small pan on medium heat, whisk together the imli chutney ingredients. Simmer for 15 minutes. Set aside to cool completely.
- Make the green chutney: Blend the green chutney ingredients. Taste and adjust with more lemon for brightness or salt for balance.
- Make the potato-chickpea filling: In a bowl, combine the mashed potato and chickpeas with listed spices,chopped red onion, and cilantro. Mix until evenly seasoned. The filling should be soft enough to tuck into the puris but not wet.
- Prepare the golgappas: Using your thumb or the end of a spoon, gently crack a small opening in the top of each golgappa shell. Keep the opening just large enough to add the filling.
- Fill and assemble: Place the golgappa shells on a serving plate. Add about 1 teaspoon of potato-chickpea filling to each shell. Spoon over the sweetened dahi, followed by a little imli chutney and green chutney.
- Finish and serve: Sprinkle with chaat masala, red chili powder, chopped cilantro, and red onion. Serve straight away, while the shells are still crisp.
Quick serving note
For a more generous, street-style dahi puri, use about 1 tablespoon dahi per shell and let a little pool around the base. For neater, more bite-sized golgappas, use less dahi and serve the extra chutneys on the side
Ingredients:
For the filling
- 12 golgappa shells
- 1 medium potato, boiled, peeled, and roughly mashed
- 1/2 cup cooked chickpeas, drained and lightly mashed
- 1/4 teaspoon salt, plus more to taste
- 1 teaspoon chaat masala
- 1/2 teaspoon ajwain (carom seeds), lightly crushed
- 1/4 teaspoon red chili powder
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped cilantro
Dahi
- 1 cup Khaas dahi
- 1 tablespoon icing sugar
Sweet & sour imli chutney
- 2 tablespoons tamarind concentrate or tamarind paste
- 2 tablespoons brown sugar or jaggery
- 4 tablespoons warm water
- Pinch of salt
- Pinch of red chili powder
Green chutney
- 1 packed cup cilantro, tender stems included
- ½ cup packed mint leaves
- 1 small green chili, optional
- 1 tablespoon lemon juice
- 2 tablespoons water
- Pinch of salt
- Juice of half a lemon
To finish
- Extra chaat masala
- Chopped cilantro
- Finely chopped red onion
How to prepare:
- Make the dahi: Whisk the Khaas dahi with icing sugar. Set aside in the fridge.
- Make the imli chutney: In a small pan on medium heat, whisk together the imli chutney ingredients. Simmer for 15 minutes. Set aside to cool completely.
- Make the green chutney: Blend the green chutney ingredients. Taste and adjust with more lemon for brightness or salt for balance.
- Make the potato-chickpea filling: In a bowl, combine the mashed potato and chickpeas with listed spices,chopped red onion, and cilantro. Mix until evenly seasoned. The filling should be soft enough to tuck into the puris but not wet.
- Prepare the golgappas: Using your thumb or the end of a spoon, gently crack a small opening in the top of each golgappa shell. Keep the opening just large enough to add the filling.
- Fill and assemble: Place the golgappa shells on a serving plate. Add about 1 teaspoon of potato-chickpea filling to each shell. Spoon over the sweetened dahi, followed by a little imli chutney and green chutney.
- Finish and serve: Sprinkle with chaat masala, red chili powder, chopped cilantro, and red onion. Serve straight away, while the shells are still crisp.
Quick serving note
For a more generous, street-style dahi puri, use about 1 tablespoon dahi per shell and let a little pool around the base. For neater, more bite-sized golgappas, use less dahi and serve the extra chutneys on the side