Arrange the puri shells on a tray. If using packaged puris, gently tap a hole on top of each with a small spoon or the back of a knife to allow filling. Keep shells covered with a clean towel so they remain crisp until assembly.

Chickpea mash filling (ragda-style)

Prepare the chickpeas: If using canned chickpeas drain and rinse. For a softer mash, reserve 2–4 tbsp of the drained liquid (or use water).

Heat a medium skillet over medium heat. Add 1 tbs vegetable oil. When hot, add cumin and mustard seeds. Let them sizzle and pop (about 20–30 seconds).

Add the drained chickpeas to the pan. Sprinkle turmeric, chili powder, and salt. Stir to coat and cook 2 minutes.

Add 1/2 cup water (or reserved canned liquid) and mash roughly with a potato masher or back of a spoon until you have a coarse, slightly saucy mixture — not smooth paste. Simmer 3–4 minutes so flavors meld. Add amchur (or lemon juice) and chopped cilantro, stir, and remove from heat. Taste and adjust salt or acidity.

Yogurt and chutneys

Whisk yogurt until smooth. Stir in 1/4 tsp salt and 1/2 tsp roasted cumin powder. Keep chilled until ready to assemble.

Have the sweet tamarind chutney and green chutney in small bowls for easy spooning. If store-bought is thick, thin to a drizzle consistency with a little water.

Assembly — making the Chaat Bombs

Fill puris: Hold one puri in your palm, gently open the top hole wider if needed, and spoon about 1 to 1.5 tablespoons of warm chickpea mash into each puri. The goal is to fill but not overstuff so the shell remains intact. Repeat for all puris.

Top with yogurt: Spoon about 1 teaspoon to 1.5 teaspoons of whisked yogurt over the chickpea filling on each puri so it just covers the top.

Drizzle chutneys: Using teaspoons, drizzle about 1/2 teaspoon sweet tamarind chutney and 1/2 teaspoon green chutney over the yogurt on each puri (adjust to taste).

Garnish: Sprinkle a pinch of chaat masala and red chili powder over each. Add a few pieces of finely chopped onion and tomato on top if using. Finish with a light sprinkle (about 1–2 teaspoons total per puri) of sev or crushed papdi and a pinch of chopped cilantro.

Serve immediately: Arrange the Chaat Bombs on a serving platter and serve at once so the puris stay crisp. If preparing for a crowd, assemble in batches to avoid soggy shells.