Prepare the pooris by mixing 100 grams of fine semolina (sooji) and 50 grams of all-purpose flour (maida) with a pinch of salt and enough water to form a stiff dough. Cover and let it rest for 20 minutes.

Divide the dough into small balls and roll them out into thin, small circles. Deep fry the pooris in hot oil until they puff up and turn golden brown. Drain on paper towels and let them cool.

Prepare the fillings: Boil and mash 2 medium-sized potatoes, mix with 1/2 teaspoon chaat masala, and a pinch of salt. Soak 50 grams of yellow moong dal for 2 hours, drain, and steam until cooked.

Prepare the chutneys: Blend 1 cup of fresh coriander leaves, 1/2 cup of fresh mint leaves, 2 green chilies, 1/2 teaspoon cumin seeds, 1/2 teaspoon chaat masala, and salt to taste with a little water to make the green chutney. Mix 1/2 cup of tamarind pulp with 1/4 cup of jaggery, 1/2 teaspoon cumin powder, 1/2 teaspoon chaat masala, and salt to taste to make the sweet tamarind chutney.

Assemble the dahi poori: Make a small hole in the center of each poori, fill with the potato mixture and cooked moong dal. Top with whisked yogurt, green chutney, and sweet tamarind chutney. Sprinkle with sev, chopped onions, chopped coriander leaves, and chaat masala.