Add yogurt and sugar to a medium size mixing bowl and whisk using a wire whisk until the sugar is dissolved.
Arrange 20-25 papdi on a large plate (or 10-12 papdi on 2 small plates).
Pour the whisked yogurt on the top of papdi.
Top with potatoes and black chickpeas.
Drizzle coriander mint chutney and tamarind chutney on top. If the chutneys are not of pourable consistency, add some water to them.
Sprinkle onions, salt, red chili powder, cumin powder, and chaat masala on top.
Garnish with coriander, pomegranate seeds, and fine sev. Serve immediately.
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