Wash the pomegranates and wipe them using a kitchen towel, cut the pomegranates into half horizontally, keep a large bowl🥣 on the counter and than hold one half of the pomegranate with the cut side down, beat with rolling pin and arils will start to fall in the bowl, if some arils are left behind, remove them with your fingers, keep aside.

Transfer the arils to the blender jar, pulse for 3-4 sec, until the arils are crushed but the hard seeds are intact, sieve the juice through a strainer, keep pressing with a rubber spatula to get the maximum juice, discard the pulp, keep pomegranate juice aside.

Whisk yogurt in a bowl 🥣 until creamy and smooth, add pomegranate juice, salt, white sugar powder, coriander cumin powder, kashmiri chillies powder 🌶️, finely chopped dill/ coriander leaves, chopped green chillies, pomegranate arils, mix well, add Chaat masala powder, cumin seeds, garlic minced, chopped onions, cucumber cubes, boiled potato cubes mix well again.

Garnish with more pomegranate arils, finely chopped dill/ coriander leaves 🌿and sprinkle with kashmiri chillies powder, coriander cumin powder, serve chilled.

Note: I kindly recommend that you should use fresh pomegranate juice, instead of canned pomegranate juice as it will change the taste of the raita.