Method

Prepare all components: Whisk yogurt until smooth and chill. Dice boiled potatoes into small cubes and season with a pinch of chaat masala and salt. Drain and rinse cooked chickpeas. Finely chop the onion. Ensure tamarind and green chutneys are ready.
About 10 min
Tip: Use thick, creamy yogurt at room temperature so it sits well on top without being too cold and solidifying the chutneys.
Assemble individual portions: Arrange 10 papdi on each plate in a single layer. Top with a spoonful of diced potato and chickpeas. Drizzle generously with whisked yogurt to coat everything. Drizzle sweet tamarind chutney in a zigzag pattern, then the green chutney.
About 5 min
Tip: Work quickly once you add the yogurt — the papdi will start to soften. Serve immediately after topping.
Final toppings: Sprinkle chaat masala, roasted cumin powder, and a pinch of red chilli powder over the top. Add finely chopped onion, a handful of fine sev, and pomegranate seeds. Serve immediately while the papdi is still crunchy.
About 5 min
Tip: Add the sev right before serving so it stays crispy. For a more indulgent version, add a spoonful of masala boondi or aloo bhujia as well.

Nutrition per serving (estimate)

Contains: gluten, dairy