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. By Sanjeev Kapoor 21 Jul 2020 in Recipes Course New Update Advertisment 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 Method Take boondis in a large bowl, add ½ cup water and set aside to soak. 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. 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 Gently squeeze the boondis to remove the excess water. Transfer in a third small bowl. 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. 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. Finally sprinkle coriander leaves and squeeze the juice of lemon on top, garnish with pomegranate pearls and boondi and serve immediately. #Boondi #Crisp puris #Date and tamarind chutney #Dried mango powder #Fresh coriander leaves #Green chutney #Lemons #Moth sprouts #Nylon sev #Pomegranate pearls #Potatoes #Red chilli powder #Salt #Whole green grams (sabut moong) #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article