Roast it till it starts popping and has turned dark brown. Remove and keep aside to cool.
In the same pan, lightly roast the ajwain and black pepper.Set aside to cool
Powder the ajwain, black pepper, roasted cumin and black salt together.
Your roasted jeera masala for the chaat is ready
Prepare the Yogurt
Drain any excess water from the yogurt or you can hang it for 2-3 hours to make it thicker.
Whip it well using a wire whisk or traditional rai. This will take 8-10 minutes.
Add the Sugar and salt.Taste and check if the yogurt is salty, sweet and creamy.
Layering
In a shallow bowl or a deep plate, spread a tablespoon of yogurt
On top of that, add the boiled potato cubes & boiled chana.(Make sure they are both cool)
Add rest of the yogurt on top and spread it.
Drizzle the Tamarind and green chutney over the yogurt.
Next, add the pomegranate kernels.
Sprinkle chili and bhuna jeera masala or chaat masala as per taste. Start with less and layer more later if needed.
Top the whole dip with lots of barik sev and coriander.
Serve along with papdi and pani puri shells.
Video
Notes
This will make a big platter of chat dip , enough for 10-15 people depending on other things you serve with it.The nutritional value is an approximation. It will depend on the chutneys and the crisps like papdi and pani puri you use.For a partyMake all the elements and keep in the fridge.Assemble till the sev before the party starts.Sprinkle the sev in the last minute.