I usually use leftover boiled black chickpeas. But if you are making it from scratch. Wash ½ cup of dried kala chana well under running cold water.

Soak in enough water for overnight or at least 8 hours.

Then discard the water. Take chana in the pressure cooker with fresh 1 ½ cups of water.

Cook it for 2 whistles on high + 30 mins on low heat.

Let the pressure go down by itself. Open the lid. Drain the chana and use in the recipe.

Boil the potato in a pressure cooker. Take washed potato in cooker, add enough water so potato is submerged in the water.

Cook it for 2-3 whistles or till the potato is cooked and tender.

Let it cool to touch. Then peel it and chop.

Also finely chop the onions and keep it aside.

Take yogurt in a bowl. Add red chili powder, roasted cumin powder, chaat masala and salt.

Mix well and keep refrigerated.

Prepare all three chutneys. You can make them one or two days earlier and keep refrigerated.

Arrange all the ingredients or elements on the work surface. So it will be quick and easy to assemble.

Gently make hole in the center of the puri. Arrange the puri on a plate. 7-8 puri per plate is enough.

Fill each puri with 1-2 teaspoons of potato followed by 1 teaspoon of chopped onions.

Then add about 2 teaspoons of boiled chickpeas.

Drizzle 1-2 teaspoons of green coriander chutney.

Then 2-3 teaspoons of tamarind date chutney

Add ½ teaspoon of garlic chutney. This chutney is strong and hot, so little goes long.

Now top it with yogurt

Lastly add sev.

Serve immediately.