Preparation Time: 30 minutes
Mix flour, salt, and hot oil in a bowl. Gradually add water and knead into a semi-soft dough. Let it rest for 15 minutes. Roll out small portions of the dough and shape them into baskets using a mould or by hand. Deep fry the baskets until they are golden and crispy. Drain on paper towels.
Mix the boiled potatoes and chickpeas with chopped onions, tomatoes, and coriander leaves. Add chaat masala to taste.
Fill each basket with the potato-chickpea mixture. Top with green chutney, date-tamarind chutney, and a dollop of hung curd. Garnish with sev, pomegranate seeds, and a sprinkle of chaat masala.
