Ingredients

• 1         cup greek yoghurt
• 1         cup date and tamarind chutney
• 1/2      tsp red chilly powder- optional
• 1         tsp salt
• 1         tsp sugar
• 1         tsp cumin seeds, freshly ground
• 1         tsp black pepper, freshly ground
• 1         cup chickpeas
• 1         cup boiled potatoes
• 1/2      cup green chutney
• 1         cup chevdo
• 1         cup sev
• 1         cup finely chopped cilantro
• 1         tbsp chopped mint
• 1         small tomato finely chopped
• 1         small red onion, finely chopped
• 1/2      cup fresh Pomegranate seeds
• 2         tbsp granted green mango
•            Small puri’s

Instructions

1. Add 1 tsp ground cumin and black pepper, 1/2 tsp salt, and sugar to the yoghurt and mix.  Spread the yoghurt on a serving plate.
2. Drizzle some Tamarind chutney on the yoghurt, about half a cup.
3. In a bowl add chickpeas and potatoes, 3/4 tsp freshly ground cumin and black pepper, 1/2 tsp salt, 1 table’s green chutney and mix.  spread this on top of the yoghurt mix.  Sprinkle the chevdo and then the sev on top.  
4. Decorate it with, chopped cilantro, mint, tomato, onion, pomegranate and mango.  Sprinkle the rest of cumin and black pepper.  
5. Drizzle some tamarind and green chutney on top, before serving.
6. Arrange puris around the plate or serve with on another plate.
7. Note:
8. You can substitute round nacho chips for puri.
9. If you can not get pomegranate and mango. omit it.