Start off by preparing the yogurt. I like adding a little cold water to the yogurt as I whisk it to loosen it up. If you are using home made yogurt skip this step. Add all the spices listed under yogurt and mix well.
Assemble these only when you are ready to serve, because the filling will make the puris soggy. Do not assemble these in advance. Carefully poke holes into each puri, so you can fill them. Each puri can be slightly different in size, so just add enough potatoes and chickpeas to fill the puri.
Add 1 teaspoon of yogurt to each puri. Then top off with 1/2 teaspoon each of the tamarind and mint chutney. Top with coriander leaves and pomegranate seeds and serve immediately. You can also sprinkle over some chaat masala.
