1/2cupBoiled black gram / Kala chanaSoak for a few hours before boiling
1/4cupBoiled whole moongSoak for a few hours before boiling
1/4tspRoasted cumin powder
1/4tspRed chilli powder
1/4cupMint and coriander chutney
1/4cupSweet tamarind chutney
Pass the curd through a mesh strainer.
Add sugar and ginger juice and mix well until sugar dissolves.
Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
Arrange the golgappe on a plate.
Make a small hole in each golgappa with your finger.
Fill small amount of boiled potato, black gram and moong in each gol gappa.
Pour curd from top.
Sprinkle little masala mixture that we made earlier on curd.
Drizzle mint and coriander chutney and tamarind chutney on top.
Now sprinkle some more masala mixture.
Finally sprinkle nylon sev, coriander and pomegranate seed on top.
Note - You can adjust the amount of ingredients to suit your taste.
Adding a tsp of sugar in the curd and passing the curd through a strainer makes it very creamy and smooth and delicious. So make sure to take this extra step. It will make your Dahi Puri really awesome.Try using fresh homemade curd to make dahi puri. Sour curd doesn't taste good in this dish. I love to add chilled curd and chutneys in Dahi Puri. Therefore making them in advance also helps in this.