In a cup add seedless tamarind. To this add hot water and soak it for up atleast 30 minutes.

Once the tamarind is soaked, using your hands squeeze the pulp, and check if there are any seeds of tamarind; if yes, take them out and discard them.

Now add the softened tamarind, along with soaked water in a blender jar. Blitz until pureed.

Place a fine mesh strainer over a bowl, and transfer the prepared tamarind pulp onto the strainer and strain it. Leave it aside.

Now in a heavy bottom pot, add oil. Once hot , add cumin seeds, fennel seeds, and asafetida.

Once the cumin seeds splutter, add the prepared tamarind pulp, along with 1 cup of water.

To this add jaggery powder, sugar, salt, black salt, cumin powder, Kashmiri red chili powder, garam masala and amchur (dry mango powder). 8. Mix everything well, and let the chutney simmer on a low flame.

The sugar naturally acts as a preservative for the chutney, and it keeps well in the refrigerator for weeks.

Simmer until the chutney thickens as per the consistency you like.

Here's my detailed cilantro mint chutney recipe, which works great for chaats, and serving as a side.

Take a bunch of cilantro, and cut the rear end of the stalks. Place it in a strainer and wash thoroughly.

Separate the mint leaves from the stalk. Wash and rinse it thoroughly.

Prepare the rest of the ingredients.

Now to a high powered blender, add all the ingredients and grind them into a smooth sauce

Store some in the refrigerator in an airtight container to use it during the week, and freeze the rest of the chutney for later use

Strain the chickpeas and let the dry a little bit before plating the papdi chaat.

Cut the boiled potatoes into bite-sized cubes to add them to the chaat.

Arrange a layer of crispy papdis on a serving plate.

Add boiled and diced potatoes and chickpeas on top.

Drizzle whisked curd over the papdis, followed by tamarind chutney and green chutney.

Sprinkle chaat masala, salt, and red chili powder for flavor.

Top with finely chopped onions and tomatoes.

Garnish generously with nylon sev, fresh cilantro leaves, and pomegranate seeds.

Papdi Chaat is best enjoyed fresh and immediately after assembling to maintain its crispy texture. Serve with extra chutneys on the side and enjoy this delightful street-style treat!