Dry roast the mamra in a pan until crisp, then set aside.

In oil, fry coriander, mint, green chilies, and neem leaves until aromatic.

Fry the peanuts in the same pan and set aside.

Blend the fried herbs and chilies into a paste.

In a large bowl, combine roasted mamra and the herb paste.

Add chaat masala, black salt, and jaljeera powder. Mix well by hand.

Add fried peanuts and sev, mix again, and serve.