• 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 tablespoons coriander leaves chopped
• ½ cup nylon sev
• ¼ to ½ teaspoon chaat masala

For Chili Garlic Chutney or Red Chutney

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

For Green Chutney

• 1 ½ to 2 cup coriander leaves
• ½ to ¾ cup mint leaves (optional, pudina leaves)
• 2 green chili (use as needed)
• ¼ inch ginger
• 1 garlic clove (optional)
• ½ teaspoon cumin seeds
• Lemon juice as needed
• 1 to 2 tablespoons fried gram (roasted gram, bhuna chana) (optional)
• 1 to 2 tablespoons onions (optional)
• Salt as needed
• water as needed

For Tamarind Chutney

• 2 tablespoons tamarind (seedless)
• ¼ cup jaggery (use as needed)
• Water as needed, just enough to immerse tamarind
• Salt to taste
• ¼ teaspoon dry ginger powder
• ¼ teaspoon roasted cumin powder
• ¼ teaspoon red chili powder
• ¼ teaspoon coriander powder or garam masala