In a bowl combine the potato, tomato, sliced onion, fresh dhuniya, green chilies, boondi and chick peas.
Keep the chutney and yogurt in separate bowls to be added according to taste. In another bowl combine the papri and rice crispies.You can also add a handful of plain corn flakes to make it cunchier.
To serve, in a plate add the vegetable mixture. Top with the dry ingredients mixture.
Add yogurt, chutney, salt and chat masala according to taste.
NOTE:- to make the boondi mix about 3-4 table spoons of basen powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes.
Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the basen mixture to form little balls.
Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.