Soak dried red chillies in water for an hour.

Drain and transfer to a blender jar.

Add garlic, cumin powder, black salt, and salt.

Blitz to make a smooth paste by adding 1-2 tablespoons of water.

Dry roast kurmura on low flame for 2-3 minutes or till they turn crisp. Keep tossing the kurmura in the pan to ensure even roasting and to prevent it from burning. Chef tip - You can add half a teaspoon of turmeric powder while roasting the kurmura. This will give the puffed rice a yellow color. Roasting makes the kurmura crispy.

Transfer the roasted kurmura to a large mixing bowl. Let it cool down.

Add roasted peanuts, masala lentils, and Chana (roasted chickpeas).

Add boiled, peeled, and diced potatoes.

Then add the finely chopped tomatoes.

Followed by finely chopped onions.

Add finely chopped raw mangoes, green chillies, black salt, and chaat masala.

Add green chutney.

Then add sweet tamarind chutney and red garlic chutney.

Mix it all. Chef tip - Add these chutneys little by little. Taste and adjust the seasonings as needed. If too spicy, add some meetha chutney. If it lacks salt, add it. Add more red garlic chutney and green chutney to make it more spicy.

Add lemon juice and chopped cilantro.

Top with sev and broken Papdi. Also, sprinkle Dry Sukha Bhel Chutney (if you have it). Mix and taste it again. If the flavors are well-balanced, serve immediately.