Lightly roast the Phool Makhana in a skillet over medium heat until they turn golden brown and crispy.

In a blender, combine daliya dal, cilantro, mint, ginger, green chilies, lemon juice, cumin seeds, black pepper powder, regular salt, and black salt. Blend until smooth.

In a large mixing bowl, combine the roasted Phool Makhana, diced tomatoes, boiled potatoes, cucumber, onions, cilantro, roasted peanuts, and bhuna chana.

Add the blended herb paste, Kashmiri red chili powder, remaining salt, turmeric powder, and ghee. Mix well.

Sprinkle chaat masala, drizzle with lemon juice, and gently toss before serving.

Top with fine sev for extra crunch.