chaat masala, red chili powderto sprinkle, as needed
1tablespoonnylon sevthin sev
Arrange the golgappas on a serving plate. Carefully break each golgappa in the center using your fingers. This is to make space for all the filling.
Add the boiled potato cubes to each of the golgappa. Make sure to chop the potato into small pieces. Then add the chopped onion.
Sprinkle cumin powder, black salt, chaat masala, and red chili powder over the top of each golgappa.
Then fill each golgappa with cilantro chutney, followed by tamarind chutney. You can add around 1/2 to 1 teaspoon of each, this depends on the size of golgappas you are using.
Then fill each golgappa with the prepared yogurt. Add lot of yogurt, since this is dahi puri, yogurt has to be the star ingredient.
Sprinkle cumin powder, black salt (kala namak), chaat masala, and red chili powder again on top of the yogurt.
Top with nylon sev and then with chopped cilantro. Serve dahi puri immediately else it will get soggy.
Dahi puri needs to be served immediately. It will get soggy if you don't serve it immediately. So, have everything ready, make the dahi puris and then serve them immediately.
Use thin sev (nylon sev) for topping dahi puri preferably. But if it's not available, then you can use other variety of sev too.
Some people also like adding spicy garlic chutney to dahi puri, you can definitely add that as well.
Amount of spicy and sweet chutneys that you would add to your dahi puri would depend on how much sweet or spicy you want them to be.
The golgappe that I used were a little bigger in size- each weighing around 4 grams and around 2-inches in diameter. If your golappas are smaller, then you might not be able to fill them with say 1 teaspoon of chutney each. So, adjust the amounts accordingly.