Wash fresh curry leaves and pat them dry completely.
Heat oil and fry curry leaves until crispy, then set aside.
Dry roast cumin, coriander seeds, and red chili; grind into fine powder.
Combine crispy curry leaves with roasted peanuts, sev, and puffed rice.
Mix in tamarind chutney, green chutney, and sprinkle chaat masala.
Top with chopped onions, tomatoes, green chilies, and fresh coriander leaves.
Toss everything well and serve immediately for a flavorful crunchy delight.