Start with the basket/tokri . Take a potato,grate it,and wash them until the starch comes out. Take a bowl pour fresh clear water add some tumeric or yellow food colour and soak the grated potato for 20 mins.

In a pan, add 2tsp oil,cumin seeds,green chilles and boiled chickpeas and smash them properly, add Amchur powder,black pepper powder, coriander leaves and turn off the flame.

Take a potato, cut them into cubes and deep fry them until they are cooked properly.

For tamrind chutney,take dates remove the seeds and grind the dates with some jaggery and add some tanring water /pulp. Now grind it into a fine paste and removed it in a bowl.

For green chillies chutney,take 4-5 chilles,mint leaves,coriander, and grind it add some tamrind water/pulp into it and grind it again into a fine paste. Remove it into a bowl.

Now take out the grated potato from the bowl and rinse off the water with the help of a cotton cloth. Add some cornflour and oil into it and mix it properly.

Now take out the grated potato from the bowl and rinse off the water with the help of a cotton cloth. Add some cornflour and oil into it and mix it properly.

Take a strainer spread the grated potato evenly on all sides of the strainer, now keep the small strainer in the middle and deep fry it on the low flame for 5mins. Do not take it out force fully, it will come out on its own after it cools down.

Now take the basket,add the mixture of chickpeas then places 2 cubes of potato, and pour 2tsp of tamrind chutney and chillies chutney now add some beaten curd and sprinkle some chaat masala and amchur powder .

Take a Papdi cut into 2 and place them sideways now garnish it with coriander,pomegranate and navratn chivda and serve .