• 14 papdi or puri (baked or fried, prefer whole wheat ones)
• 1 potato medium to large, boiled or steamed & sliced
• 1 onion medium, chopped finely
• 4 tbsp coriander leaves chopped
• ½ cup nylon sev
• ¼ to ½ tsp chaat masala

For chili garlic chutney or red chutney

• 14 red chilies deseeded (preferably kashmiri, not hot variety)
• 4 garlic medium cloves
• salt Little
• ½ tsp sugar

For green chutney

• 1 ½ to 2 cup coriander leaves or daniya patta
• ½ to ¾ cup mint or pudina
• 2 green chili (use as needed)
• ¼ inch ginger or adrak
• 1 garlic clove or lahsun (optional)
• ½ tsp cumin or jeera
• Lemon juice as needed
• 1 to 2 tbsp fried gram or bhuna chana (optional)
• 1 to 2 tbsp onions (optional)
• Salt as needed
• water as needed

For tamarind chutney

• 2 tbsps tamarind or imli (seedless)
• ¼ cup jaggery (use as needed)
• Water , as needed, just enough to immerse tamarind
• Salt to taste
• ¼ tsp dry ginger powder or saunth or sonti powder
• ¼ tsp roasted cumin powder or jeera powder
• ¼ tsp red chili powder
• ¼ tsp coriander powder or daniya powder or garam masala