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1
Prepare the tamarind chutney first, as it requires the longest reduction and must be fully cooled before it touches the yoghurt. Combine the tamarind pulp with jaggery and enough water to cover in a small saucepan, then simmer over low heat, stirring to dissolve the jaggery, until the chutney thickens to a dark lacquer that coats the back of a spoon and holds a clean line drawn through it. Stir in the roasted cumin powder off the heat, then set aside to cool — the chutney is ready when its colour is a deep brown-black and the sweetness sits round and full rather than sharp on the tongue.
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2
Prepare the green chutney by blending fresh coriander and green chilli to a smooth paste with the minimum water required, so the colour stays an intense, unbroken green rather than a dilute wash. Keep it refrigerated until assembly, because warmth dulls its brightness and encourages it to oxidise toward khaki. Both chutneys must be ready and in separate vessels before any assembly begins.
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3
For dahi puri: open the crown of each semolina shell with a thumb to create a clean cavity, pressing just enough to clear the opening without shattering the shell walls that will hold the fillings. Lay eight shells per portion on each plate, then place a small quantity of diced boiled potato in the base of each shell — the potato sits at the bottom so it anchors the shell and keeps it from tipping under the weight of the sauces above. Sprinkle chaat masala and a pinch of black salt directly onto the potato layer.
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4
Spoon cold dahi generously over the filled shells, ensuring each cavity is fully covered, because the yoghurt must be cold from the refrigerator — room-temperature dahi collapses the temperature contrast that gives the dish its character. Apply tamarind chutney in a thin, deliberate line over each shell, then add the green chutney last and only at the moment of service in a separate fine drizzle, never before, because if applied early it bleeds into the yoghurt and the surface becomes a uniform grey-green with no distinction between the sauces. The three-sauce sequence — yoghurt, then tamarind, then green — must be maintained.
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5
Scatter pomegranate arils across the assembled dahi puri, then apply a final dusting of chaat masala over the surface. Finish with a layer of sev over the top of every shell — the sev must go on last so it sits proud of the yoghurt and stays dry, giving a clean snap of crunch against the soft potato and cool dahi beneath. Serve immediately.
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6
For bhel puri: assemble each portion individually, directly to order, never in advance, because once moisture meets puffed rice the window closes fast. In a wide bowl, combine puffed rice, diced onion, diced tomato, and a pinch each of amchur and chaat masala, toss once, then add a spoonful each of tamarind chutney and green chutney and toss again — the mixture is ready when every grain of puffed rice is lightly coated but the rice still sounds audibly dry when shifted in the bowl. From this moment the dish must reach the diner within 90 seconds, so apply the sev only at the very last instant before service, keeping it above the moisture until the bowl leaves your hand.