Peel and chop the boiled potatoes. Finely chop the onion and cilantro. Mix together the coriander-cumin powder, chaat masala, rock salt, and red chili powder to make the chaat masala blend.

To make the tamarind-date chutney, blend tamarind, soaked dates, 1/2 teaspoon red chili powder, and 1/2 teaspoon rock salt. For the green chutney, blend green chilies, cilantro, mint, garlic, coriander-cumin powder, and rock salt. Mix the yogurt with sugar to make sweetened yogurt.

In a bowl, break 4-5 papdi into pieces. Add chopped onion, potatoes, green chutney, tamarind-date chutney, and sweetened yogurt. Top with sev, cilantro, and the prepared chaat masala blend.