Flat puris loaded with diced potatoes, onions, and a generous topping of fine gram flour vermicelli.
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Arrange the flat papdis in a single layer on a large serving plate.
Place a small amount of diced boiled potatoes onto each papdi.
Add a layer of finely chopped onions and tomatoes over the potatoes.
Drizzle a small spoonful of spicy mint-coriander chutney and garlic chutney on each puri.
Add a generous amount of sweet tamarind date chutney to balance the spice.
Sprinkle chaat masala and roasted cumin powder evenly over all the assembled puris.
Cover the entire plate generously with fine sev until the vegetables are barely visible.
Garnish with fresh cilantro and a light squeeze of lemon juice, then serve immediately.
