Beat yogurt with cumin, green chili paste and salt. In a serving bowl spread boiled chickpeas, top with beaten yogurt. Now top with soaked Boondi and potatoes.
Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top. Toast together red chilies, cumin seeds, coriander seeds and carom seeds. Grind finely and sprinkle on top of dahi chana chaat.