Cook the chana and potatoes. Pressure cook the soaked chana for 1 whistle on high, then simmer for 7 minutes. Pressure cook the potatoes separately.

Make the imli chutney. Extract the tamarind juice through a sieve with about 1/2 cup of water. Add the turmeric, hing, salt, sugar, chilli powder and jeera powder and bring it to a boil.

Make the green chutney. Blend the mint, coriander, ginger, green chillies and chaat masala.

Make the filling. Mash the potatoes and mix with the cooked chana, chopped mint and coriander, chaat masala, chilli powder and lemon juice.

Fill the puris. Fry the puris until golden. Crack the top of each, add the filling, then tomato and onion.

Top and serve. Add curd, green chutney and imli chutney to each puri. Finish with boondi and bhujia and serve right away.