To make the papdi: In a bowl, mix the all-purpose flour, semolina, and oil or ghee. Add salt and carom seeds, then gradually add water to knead into a stiff dough. Cover and let it rest for 15 minutes.

Divide the dough into small balls. Roll each ball out. Prick each with a fork 4-5 times to prevent puffing.

Heat oil in a deep pan. Fry all the papdis until golden brown. Let them cool. You can store these for 10-15 days.

To assemble the chaat: Mix sugar into the yogurt. Arrange papdis on a plate. Top with mashed potato.

Add yogurt, green chutney, sweet chutney, chopped tomato, chopped onion, salt, black salt, roasted cumin powder, chaat masala, and fine sev.

When serving, sprinkle with cilantro and pomegranate seeds. Your tangy Dahi Papdi Chaat is ready!