Soak Kashmiri dry red chilies in warm water until they become soft.

Drain the water and remove the crowns from the soaked chilies.

Add the soaked chilies, garlic cloves, cumin seeds, salt, and a little water to a blender.

Blend everything into a smooth and thick garlic chili paste. Keep aside.

Wash the baby potatoes thoroughly and boil them until fork-tender. Avoid overcooking, as they should hold their shape.

Drain the water, allow the potatoes to cool slightly, and peel them.

Heat oil in a wide pan over medium heat.

Add the peeled baby potatoes and shallow-fry them, turning occasionally, until they become golden brown and crispy on all sides.

Remove the potatoes from the pan and keep aside.

In the same hot oil, add cumin seeds and let them sizzle.

Add hing and the prepared garlic chili paste. Mix well.

Add coriander-cumin powder, Kashmiri red chili powder, amchur powder, fennel seeds powder, and black salt.

Mix everything well and cook for a few minutes until the raw garlic smell disappears and the masala becomes aromatic.

Add the fried baby potatoes and gently toss until all the potatoes are evenly coated with the spicy garlic masala.

Turn off the heat and add lime juice and chopped fresh coriander.

Gently mix and keep the lasaniya bateta aside.

Take plain yogurt in a mixing bowl and whisk until smooth and creamy.

Add grated beetroot, roasted cumin seeds powder, chaat masala, black salt, and regular salt.

Whisk everything together until the beetroot is evenly incorporated and the yogurt develops a beautiful pink color.

Keep refrigerated until ready to assemble.

In another bowl, add plain yogurt and whisk until smooth.

Add roasted cumin seeds powder, chaat masala, black salt, and regular salt.

Mix everything well until creamy and flavorful.

Keep aside or refrigerate until ready to serve.

Take small individual serving glasses or cups.

Add a layer of beetroot dahi at the bottom.

Add another layer of regular chaat dahi on top.

Drizzle green chutney and sweet tamarind chutney over the yogurt layers.

Sprinkle namkeen boondi and fresh pomegranate arils.

Add a little chaat masala for extra flavor.

Take small wooden skewers and thread the prepared lasaniya bateta onto them.

Place the potato skewers on top of each serving cup.

Serve immediately and enjoy!

Boil Potatoes Properly: Cook baby potatoes until just fork-tender. Overcooked potatoes may break while frying and tossing in the masala.

Make Smooth Garlic Paste: Soak Kashmiri chilies until completely soft before blending. This gives the garlic chutney a smooth texture and beautiful red color.

Adjust the Spice Level: Kashmiri red chilies provide color without excessive heat. You can adjust the number of chilies and red chili powder according to your preference.

Get Crispy Potatoes: Make sure the potatoes are completely drained and relatively dry before shallow-frying. Fry them over medium heat until golden and crisp.

Use Thick Yogurt: Use thick, fresh yogurt or hung curd for creamy layers that hold their shape beautifully in serving cups.

Adjust Beetroot: Add grated beetroot gradually until you achieve your desired pink color. Make sure it is finely grated for a smooth dahi texture.

Balance the Chaat Flavors: Adjust green chutney, sweet chutney, and chaat masala according to your taste. The combination of spicy, sweet, tangy, and creamy flavors makes this chaat delicious.

Assemble Just Before Serving: Prepare the potatoes and both yogurt mixtures ahead of time, but assemble the cups just before serving to keep the boondi crunchy and potatoes crisp.

Make It Party-Friendly: Individual serving glasses make this chaat easy to serve at parties and festive gatherings. The potato skewers also make the presentation fun and convenient.