Pass 1 cup of chilled plain yogurt through a mesh strainer in a medium bowl.
Add 1 teaspoon sugar and ½ teaspoon ginger juice to the bowl and mix well until sugar dissolves.
Mix ½ teaspoon salt, ½ teaspoon chaat masala, ¼ teaspoon roasted cumin powder, and ¼ teaspoon Kashmiri red chili powder in a small bowl and keep aside.
Arrange 10-12 golgappa on a small serving plate. Make a small hole in each golgappa with your finger.
Fill a small amount of boiled potatoes, cooked black gram, and cooked whole moong in each gol gappa.
Pour ¼ cup of yogurt all over the filled golgappe. Sprinkle a little spice mix mixture that we made earlier over the yogurt.
Drizzle mint and coriander chutney and tamarind chutney on top & sprinkle some more spice mix mixture.
Finally sprinkle nylon sev, cilantro, and pomegranate seed on top. Serve immediately.