Boil, cool and peel 2 medium Potatoes; dice them into small cubes and set aside.
Finely chop one small Onion and one medium Tomato. Thinly slice 1–2 Green Chilies (adjust to heat preference) and finely chop about 1/4 cup of fresh Coriander Leaves. Peel and julienne or grate a small Green Mango if using for tartness.
Dry-roast 1/3 cup Peanuts in a skillet until fragrant and slightly darkened; let cool and roughly crush.
Lightly crush a handful of Papdi into bite-sized pieces so they add crunchy layers without overpowering the mix.
In a large mixing bowl, combine about 3 tablespoons each of Tamarind-Date Chutney and Green Chutney with 1–2 tablespoons Lemon Juice. Season to taste with 1/2 teaspoon Chaat Masala, 1/4 teaspoon Roasted Cumin Powder, a pinch of Red Chili Powder, a little Black Salt and Fine Salt.
Add 4 cups of Puffed Rice to the chutney mixture and toss gently to coat, then fold in the diced Potatoes, chopped Onion, Tomato, Green Mango (if using) and crushed Peanuts. Taste and adjust chutney, lemon and salt as needed.
Fold in the crushed Papdi so the pieces remain distinct; keep the mix light and fluffy—do not overmix or the papdi will break down.
Just before serving, sprinkle a generous handful of Nylon Sev on top and give a gentle final toss so it stays crisp. Garnish with the chopped Coriander Leaves and an extra squeeze of Lemon Juice if desired.
Serve immediately in bowls or paper cones so the sev and papdi remain crunchy—bhel is best enjoyed right away.
