Place diced potatoes in a pot of salted water and simmer until fork-tender, about 8–10 minutes. Drain and set aside to cool slightly. Alternatively, steam or microwave until tender.

Season potatoes and chickpeas

Heat 1 tablespoon oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds. Add the cooked potatoes and cooked chickpeas. Sprinkle turmeric, red chili powder, 1 teaspoon salt, and 1 teaspoon chaat masala. Toss gently to coat and warm through for 2–3 minutes. Remove from heat, stir in chopped cilantro and 1 tablespoon lime juice. Taste and adjust seasoning.

Prepare Sprouts & Vegetables

If sprouts are raw and you prefer them softened, blanch in boiling water for 30–60 seconds then drain and cool. Combine sprouts, chopped onion, diced tomato (if using), and chopped green chili in a bowl. Toss gently and set aside. Lightly season with a pinch of salt and a squeeze of lemon if desired.

Prepare Yogurt & Chutneys

Whisk plain yogurt until smooth. Add 1/2 teaspoon sugar and 1/4 teaspoon salt, taste and adjust—yogurt should be slightly sweet and tangy to balance the chutneys. If yogurt is very thick, thin with 1–2 tablespoons water to a pourable consistency.

Have tamarind and green chutneys at room temperature and give them a quick stir. If they are too thick, thin each with a teaspoon of water so they drizzle easily.

Assemble Dahi Batata Sev Poori

Arrange the puris/papdis on a serving platter in a single layer or work in small batches so they remain crisp (about 20 puris).

Spoon about 1 heaped tablespoon of the potato-chickpea mixture onto each puri.

Top the potato layer with about 1 teaspoon of the sprouts-onion mixture.

Drizzle approximately 1/2 teaspoon tamarind chutney and 1/2 teaspoon green chutney over each puri (adjust to taste).

Spoon or pipe about 1–1.5 teaspoons of the whisked yogurt over each topped puri so it lightly covers the filling.

Sprinkle about 1 teaspoon of sev over each puri for crunch. Add a few pomegranate arils on some for brightness, if using.

Finish by sprinkling a light dusting of roasted cumin powder, 1/8–1/4 teaspoon red chili powder (optional), and extra chaat masala or amchur as desired. Garnish with chopped cilantro.

Serve immediately so the puris remain crisp. If making for a few guests, assemble in small batches to prevent sogginess.