Soak Lentils: Start by rinsing urad dal and moong dal under cold water. Soak them in fresh water for 6-7 hours or overnight to achieve the right texture.

Prepare Batter: After soaking, drain and rinse the lentils. Blend them with just enough water to form a thick paste. Add salt and toasted cumin seeds, then aerate the mixture by blending again until light and fluffy.

Fry Bhallas: Heat oil in a deep pan over medium heat. Scoop tablespoons of the bhalla batter and gently drop them into the hot oil. Fry until they turn golden brown, about 7-8 minutes, then drain on paper towels.

Soak Bhallas: Place the fried bhallas in a large bowl of warm water for 15-20 minutes. Gently press to remove excess water afterward for the perfect consistency.

Assemble Chaat: On a plate, layer the soaked bhallas with yogurt, crispy papdi, chickpeas, and chutneys. Finish with sev, pomegranate arils, and spices. Serve immediately.