In a large mixing bowl, add 2 cups of puffed rice (murmura).
To the bowl, add 1/2 cup of finely chopped onions, 1/2 cup of boiled, peeled, and finely chopped potatoes, and 1/4 cup of chopped tomatoes.
Add 1/4 cup of finely chopped coriander leaves (dhania) for freshness.
Sprinkle 1/2 teaspoon of red chilli powder, 1 teaspoon of chaat masala, and salt to taste. Mix well.
Drizzle 2 tablespoons of tamarind chutney and 2 tablespoons of green chutney over the mixture. Combine everything well.
Just before serving, add 1 cup of sev and mix lightly to maintain the crunch.
Garnish with a handful of chopped coriander leaves and a few sev on top.
Serve immediately to enjoy the crunchiness of the sev with the tangy and spicy flavors of the bhel.