Preparation: Toast the puffed rice on a non-stick pan on medium heat for 3-4 minutes stirring every 30 seconds or so. The toasting makes the puffed rice crisp. The puffed rice does not change color when you toast it. Boil the potato, cool it it, peel it and cut it up into small bite-sized pieces. Chop the cilantro, onions, and green chillies.

Add all of the ingredients to a large mixing bowl and mix well so that the chutneys coat all of the puffed rice well. Alternatively if you need to make individual servings you could take 2 separate bowls and pre-mix the dry (Puffed Rice, Sev and Papdi) and the wet (all the others) ingredients. You can then combine them when you are ready to serve.