Dahi Golgappa Recipe (Holi Special Recipe)

Learn how to make this colourful dahi golgappa recipe at home. Dahi golgappa, also known as dahi puri/batasha/puchka, is one of my favourite chaats. So this Holi, I thought about giving it a little moveover. These dahi puris are stuffed with a mixture of boiled potatoes, white matar and few spices. They are then filled with 4 different coloured dahi. Garnished with fresh coriander leaves and sliced beetroot.

Watch how to make dahi golgappe:

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More holi recipes!

Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min

Serves: 3 people

Ingredients:

10-15 atta golgappe/puris

1 cup boiled potato, roughly mashed

¾ cup cooked white matar, cooked with cumin and a bunch of spices in ghee

¼ tsp spice mix, (mixture of chaat masala, kala namak, red chilli powder)

5-6 black grapes

5-6 small pieces of beetroot

3-4 tbsp green chutney

⅛ tsp turmeric powder and a few strands of saffron, cooked in 2 tbsp water

Curd or yoghurt, sweetened with sugar, as required

Fresh coriander and beetroot, for garnishing

Method:

In a bowl, add boiled potatoes, cooked matar and spices. Mix well.

Grind black grapes to a smooth paste. Pour ⅓ cup curd. Mix well.

Grind beetroot with a little water to a smooth paste. Pour ⅓ cup curd. Mix well.

Pour ⅓ cup curd into green chutney. Mix well.

Pour the turmeric mixture into ⅓ cup curd. Mix well.

Then take one golgappa, create a hole in the centre and fill it with the potato mixture. Repeat for the rest of the golgappas.

Pour the dahi. Add a drop of white dahi at the centre. Swirl with a toothpick.

Garnish with chopped coriander and beetroot.

Serve them immediately.

Note:

• I have boiled turmeric powder and kesar with 2 tbsp water for a minute. Until the raw smell of turmeric goes away.
• I have cooked white matar/peas with cumin, pepper, amchoor, salt and ghee. Until it becomes dry, golden brown and crispy.

If you need the matar recipe, comment “Lucknow Matar Chaat”.

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Happy Cooking!