PREPARATION

1. Take a pressure cooker, add 1 litre water, 580 grams potatoes and cover it with lid.
2. Cook until you hear 3 whistles.
3. Open the lid and remove it from heat.
4. Peel the potatoes and mash them with the help of a food masher.
5. Take a pan, add 1 pod black cardamom, 1 cinnamon stick, 2 pods cloves, 1/4 teaspoon black peppercorns, 1 bay leaf, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 tablespoon white sesame seeds and dry roast for 2 - 3 minutes.
6. Add 20 grams coconut and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and transfer this into a blender, add 1 tablespoon paprika, 2 teaspoons black salt, 1 tablespoon dry mango powder, 1 tablespoon sugar, 1 tablespoon oil and blend it into a fine powder.
8. In a bowl, add 10 grams dry red chili, 200 milliliters hot water and soak for 15 - 20 minutes.
9. Heat 1 tablespoon oil in a skillet, add the blended masala and stir well.
10. Add 120 milliliters water and mix it well.
11. Bring it to a boil.
12. Add 1 teaspoon sugar, 1 teaspoon salt and mix it well.
13. Then, add the boiled mashed potatoes, 65 grams tamarind chutney and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat and transfer this into a bowl.
16. Add 45 grams onions, 40 grams masala peanuts, 45 grams pomegranate, 2 tablespoons coconut, 2 tablespoons coriander and mix it well.
17. In a blender, add the soaked dry red chili, 30 grams garlic, 1 teaspoon salt, 100 milliliters water and blend it into a puree.
18. Place the papdi on a serving plate, add the potato mixture on it.
19. Add some prepared red chili chutney, tamarind chutney on top of it.
20. Top with onions, masala peanuts, pomegranate and tutti frutti.
21. Garnish with coconut, coriander and sev.
22. Serve.