Step 1: Prepare Tamarind for Chutney

Place tamarind in a large bowl. Pour water over it and let it soak for at least 30 minutes to soften. Then, using gloved hands, mash the tamarind in the water to extract the pulp. Strain the liquid through a fine cloth or sieve into a large pan, discarding the solids.

Step 2: Cook Tamarind Chutney

Place the pan with the strained tamarind liquid over a wood fire. Add red chili powder, salt, and jaggery. Stir well to dissolve the jaggery and bring the mixture to a boil. Continue stirring occasionally to prevent sticking.

Step 3: Prepare Green Chutney

Wash and chop fresh coriander and mint leaves. Add them to a blender jar along with sliced small onions, green chilies, and lemon juice. Blend until a smooth, vibrant green paste is formed. Add a little water if needed to aid blending.

Step 4: Season Green Chutney

Pour the blended green chutney into a large bowl. Add black salt, chaat masala, and black pepper powder. Mix all the ingredients thoroughly until well combined.

Step 5: Thicken Tamarind Chutney

To the boiling tamarind chutney, add black cumin seeds (kalonji) and red food coloring for a richer hue. In a separate small bowl, mix cornstarch with a little water to create a slurry. Slowly pour the cornstarch slurry into the boiling chutney while continuously stirring to thicken it to the desired consistency. Continue cooking for a few minutes until it boils and thickens, then remove from heat.

Step 6: Prepare Puri Dough

Sift coarse semolina, fine semolina, and all-purpose flour into a large steel tray. Add oil and baking powder, then mix the dry ingredients with your hands until the mixture resembles breadcrumbs. Gradually add water, about 1.5 cups, and knead into a firm, smooth dough. Continue kneading for several minutes until the dough is pliable and elastic.

Step 7: Heat Oil for Frying

Light a separate wood fire in a traditional clay stove and place a large wok (kadhai) over it. Pour 2-3 liters of cooking oil into the wok and heat it over medium-high flame until it is hot enough for deep frying (a small piece of dough should sizzle and rise immediately).

Step 8: Fry Puris

Take small portions of the prepared dough and roll them into thin, small discs (puris) using a rolling pin. Carefully drop the rolled puris one by one into the hot oil. The puris should puff up immediately. Gently press them down with a slotted spoon to help them puff. Fry until they turn golden brown and crispy on both sides. Remove the fried puris from the oil using a slotted spoon and place them on a tray to drain excess oil.

Step 9: Prepare Filling

In a large bowl, combine boiled black chickpeas, diced boiled potatoes, and finely diced onions. Add chaat masala and mix all the ingredients thoroughly until well combined. This will be the savory filling for the Dahi Puri.

Step 10: Assemble Dahi Puri

Arrange individual serving plates. Take a fried puri and gently crack a hole in the center with your thumb. Fill the puri with a spoonful of the potato-chickpea-onion mixture. Pour whipped yogurt generously over the filling. Add a spoonful of green chutney and a spoonful of tamarind chutney. Garnish with sev and pomegranate seeds. Serve immediately.

• Ensure the oil is hot enough for the puris to puff up properly.

• Knead the dough well for crispy puris.

• Adjust spice levels in chutneys and filling to personal preference.

• Add finely chopped tomatoes or cucumbers to the filling.

• Use different types of sev or crushed papdi for garnish.

• Experiment with different spices in the filling.