The first step is to peel the potatoes, and the next few are finely cut the onions, tomatoes, and coriander. Keep the puris, mint coriander chutney, sweet chutney, and red chutney separate to prevent contamination.
Whisk the yoghurt or curd to a smooth consistency with a wire whisk. As an alternative, chilled yoghurt can be used. Because of the tamarind date chutney, there is no need to add any additional sugar to the yoghurt.
Serve as many puris or golgappas as your heart desires on serving tray or platter. In order to make room for the potatoes and chutneys, start in the centre and work your way outwards.
Fill the puris with potatoes that have been boiled and sliced.
The finely chopped onions and tomatoes go on top of the dish now. If you like, you can add chaat masala, ground cumin, and either black or plain salt to the filling before baking.
Spread the green and red chutneys on top of the puris if you're creating stuffed ones. The amount of each chutney in this recipe is completely up to you.
Add more or less sweet tamarind or green and red chutney to alter the taste of the dish.
It is time to integrate the beaten curd (or yoghurt depending on your preference) into the batter with a wooden spoon. Don't use too much curd if you don't want your puri to become soggy. The number and size of puris determine the amount of whipped and chilled curd you'll need.
All of these can be used to season curd, including the traditional salt and black or normal powdered salt. Adding these seasonings to the curd will make it more flavourful.
Each puri should have some sev sprinkled on top and the puris themselves should be covered in sev. This recipe is perfect when the puris are garnished with chopped coriander leaves.