I made the first layer with cooked Chole.Follow my Ek Masale Wale Chole or proceed with one of your favorite Chole recipes.Remove all the whole spices from the prepared Chole . Now blend it well to get a smooth and creamy puree. Check for flavors , if needed add some lemon juice. Spread the chola layer into the dish and place it in the refrigerator. Make sure to cover the dish.

I have used hung curd for the second layer. Remove the hung curd from the refrigerator , I used half , and saved the other half for the fourth layer. add salt, chaat masala and a pinch if roasted cumin powder to one part. Mix well till it is smooth and creamy.

Add this as second layer. Cover the dish and freeze till we make the third layer.

Mash the boiled potatoes very well. Add sweet tamarind chutney, salt, red chilly powder, roasted cumin powder, yellow chilly powder and black salt . Mix in some coriander leaves. Add this as the third layer. Make sure the second layer is set before adding the third layer. Add the third layer and refrigerate.

Add green chutney and salt to the other half of the hung curd. A teaspoon of cashew powder gives body to the curd . Spread the fourth layer . Cover and freeze for a 10 minutes.

I sprinkled some red chilly powder, roasted cumin powder and pomegranate pearls. I finished by adding some mint leaves and drizzling pomegranate molasses.

Serve the Dip sprinkled with fine sev and Indian Papdi or crackers .