For the puries:
Shift both the flours and add salt and oil. Knead the flour to firm consistency.
Leave the flour for 1½ hour and then roll into small-puries. Dry them on the paper and then fry them in the warm oil.
Soak kabuli garbanzo for 5-6 hours and pressure cook with a little salt and water until 3 whistles. Cool and mix a little turmeric powder and red chili powder. Mix well. Cut tomatoes into small pieces.
Take 2 puris in a plate and mash them. Spread kabuli curry on it and sprinkle chaat masala, tamarind chutney and green chutney. Spread the sev, the coriander leaves and serve