Dahi Golgappa
Dahi golgappa is a snack of crisp puris filled with potato, chana, yogurt, and chutneys. Some people call these golgappe, and some call them dahi puri. It takes about 15 minutes, and the only cooking is boiling the potato and chana.
Ingredients
Everything you need for authentic preparation
Vyapka Panipuri
12 puris
Premium Quality
Potato
1 small, boiled & diced
Black Chana
¼ cup, boiled
plain yogurt (dahi), chilled
½ cup
Sugar
2 tsp
Salt
¼ tsp
Mint Chutney
2 tbsp
Tamarind Chutney
2 tbsp
Sev
¼ cup
Red Chili Powder
½ tsp
Chaat Masala
½ tsp
Ground cumin
½ tsp
Onion
¼ cup, finely diced
Tomato
¼ cup, finely diced
Cilantro
2 tbsp, chopped
Pomegranate seeds
optional
Tip: For the best results, use Vyapka premium panipuri. Made fresh in Canada with authentic Indian recipes, they deliver that perfect crispy texture that makes Dahi Golgappa truly special.
Instructions
Follow these simple steps for perfect results
Prepare the puris
Tap a small hole in the center of each puri. Set the puris on a plate.
Fill with vegetables
Add 2-3 cubes of boiled potato, a spoonful of black chana, diced onion, and diced tomato into each puri.
Add sev
Sprinkle some sev inside each puri for crunch.
Drizzle yogurt
Whisk the salt and sugar into the yogurt. Spoon the yogurt into each puri.
Add chutneys
Add mint chutney and tamarind chutney to each puri. Use as much as you like.
Season and garnish
Sprinkle red chili powder, ground cumin, and chaat masala over the puris. Top with more sev, cilantro, and pomegranate seeds if you have them. Serve right away.
Serving Tip
Dahi Golgappa is best enjoyed immediately after assembly, as the puris will get soggy over time. For parties, prepare all ingredients in separate bowls and assemble just before serving. This way, everyone can customize their own golgappa to their preferred level of spice and sweetness.
Tips & Variations
Make it spicier
Add more mint chutney and sprinkle extra red chili powder for a fiery kick.
Kid-friendly version
Increase the sweet tamarind chutney and drizzle extra creamy yogurt for a milder, sweeter taste.
Protein boost
Add sprouted moong beans or more black chana to make it a heartier meal.
Prep ahead
Boil potatoes and chana 1-2 days ahead and refrigerate. Prepare chutneys in advance for quick assembly.
Made with Vyapka Premium Panipuri
The secret to perfect Dahi Golgappa starts with quality puris. Vyapka panipuri are made fresh in Canada using authentic Indian recipes, ensuring that crispy texture and authentic flavor you love.
Running a shop or restaurant? See wholesale.
Common questions
What is the difference between dahi puri and dahi golgappa?
Both are chaat with yogurt and chutneys. Dahi golgappa (also dahi puri, dahi golgappe, or dahi panipuri) uses a round hollow puri filled whole with potato, chana, and yogurt. In many places, dahi puri means a flat puri (papdi-style) topped open-faced, or the same snack under another name. The name varies by region.
How is dahi golgappa different from pani puri?
Pani puri is filled with spiced water. Dahi golgappa uses yogurt and chutneys instead.
Can I make the filling ahead?
Yes. Boil the potato and chana up to 1-2 days ahead and refrigerate. Assemble just before serving.
Why do the puris go soft?
Assemble just before serving. The puris will get soggy over time.