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For the Mint Chutney: Prepare an ice bath. In a pot of salted boiling water, blanch cilantro and mint until they turn bright green, about 20 seconds. Shock herbs in ice bath to stop the cooking, then drain well. Squeeze out any excess liquid from herbs.

Remove and discard the thick mint stems, then roughly chop herbs and remaining tender stems. In a blender, purée blanched herbs with lime juice, serrano pepper, and just enough cold water to bring the mixture together, taking care not to over-blend and heat up the chutney, which can lead to discoloration. Season with salt to taste. The chutney will stay fresh in the refrigerator for 2 to 3 days.

To Assemble: On a large serving plate, spread papris in a single even layer.

In a small bowl, toss potatoes and chickpeas with chaat masala to taste. Spread potatoes and chickpeas all over papris.

In a small bowl, combine yogurt with chaat masala to taste and spoon over potatoes, chickpeas, and papris.

Top with diced onion, mint and tamarind chutneys, and sev. Sprinkle more chaat masala on top and serve right away, preferably with sweet, milky black tea.

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