• Wash and soak the chickpeas for at least 6 hours. Drain the water in which it was soaked. Place the soaked chickpeas in a pressure cooker with 3 cups of water, 1 teaspoon salt, and 1 tablespoon of cooking oil. Close the lid and cook on a medium flame for 30 minutes.
  
• Wash and peel the potato. Chop into small bite-size pieces and boil in water along with ½ teaspoon salt until cooked. Drain the water and set aside the cooked potatoes.
• Prepare sweet and spicy yogurt by mixing all the ingredients and keep it chilled in the refrigerator.
  2 cups whisked yogurt, 1 teaspoon sugar, 1/4 teaspoon red chili powder, 1/4 teaspoon cumin powder, 1/2 teaspoon chat masala powder, 1/2 teaspoon salt
• Take a large mixing bowl and add 1 cup cooked chickpeas, boiled potatoes, ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes, ¼ cup chopped coriander leaves, 1 green chili chopped, ½ teaspoon chat masala powder, ¼ teaspoon cumin powder, ½ teaspoon chili powder, ¼ teaspoon salt, ¼ teaspoon black pepper powder, 1 tablespoon lemon juice, and set aside.
  

Serving

• Take a flat bowl or casserole. Make a layer of crushed papdis. Then add the spicy chickpea mixture as the second layer and spread evenly in the serving dish. Pour the sweet and spicy yogurt evenly over the chickpeas layer. Drizzle some tamarind and green chutney as per taste.
• Finally, top it with sev, chopped onion, and tomatoes.
• Serve as an evening snack.