Wash the sweet potatoes well to remove the dirt if any.
Pressure cook sweet potatoes for 2 to 3 whistles.
After the sweet potato cools down, peel them and mash them well.
Transfer the mashed sweet potatoes to a mixing bowl.
Add ginger-green chillies paste, turmeric powder, Kashmiri red chilli powder, cumin-corainder powder, chaat masala ,salt, chopped coriander leaves and rice flour. Mix well.
Shape into tikkis and keep aside.
Take curds in a bowl. Add powdered sugar and mix well. Keep the sweetened curds aside.
Heat oil in a skillet. Shallow fry the tikkis till they turn golden and crispy on the outside.
Now, to prepare the chaat, in a serving plate, place 3 to 4 shallow fried tikkis.
Top it with sweet curds, green chutney and sweet chutney.
Crush few crispy papdis over it.
Sprinkle a pinch each of Kashmiri chilli powder and chaat masala.
Add more sweet curds, green chutney and sweet chutney.
Top it with nylon sev and pomegranate seeds.
Add more chutney and sweet curds if required.
Garnish with chopped coriander leaves.
Serve immediately.