First, mash the boiled potatoes. Finely chop the onion, green chili, cilantro, mint, and ginger. In a bowl, mix together chaat masala, black salt, roasted cumin powder, coriander powder, and 1/2 teaspoon red chili powder. Set aside. Boil the mung beans and chickpeas with a little salt.

In a separate bowl, combine the mashed potatoes with the chopped onion, ginger, chili, cilantro, and mint. Add salt and 1 tablespoon of the prepared dry spice mix. Mix well. Add a little sev, roasted peanuts, boiled mung beans, chickpeas, and corn flakes to the potato mixture. Mix everything together and cover.

Heat oil in a pan over medium heat and fry the ready-made golgappa shells until crisp.

Make a small hole in each fried golgappa shell and fill with a spoonful of the potato mixture. Fill each shell according to its size. Arrange the filled golgappa on a serving plate.