Recipe: Indian 7 Layer Dip

Inspired by Bhel Puri, I made this dip for a party this weekend. Sweet, spicy, and lower in fat than your typical Mexican seven layer dip (I made one of those too)

Makes an 11x13" pan, about 1.5" thick

Ingredients:
4C Mashed Potatoes (even instant works fine here)
1t Brown Mustard Seed
1t Coriander Seed
1t Coriander
2C Yoghurt
3 cloves garlic, grated
1" fresh ginger, grated
1 can Chickpeas
6 Tbs Tamarind Chutney
4 Tbs Coriander Chutney
1.5C Thin Sev
1.5C Spicy Boondi
1 Tomato, diced
1/2 C onion, diced
1 medium cucumber, seeded and diced
1/4 C Cilantro leaves, coarsely chopped
Serve with Sun Chips or Puri

Instructions:
Note: If you can't find sev or boondi or other crunchies, some substitutions include chow mein noodles, puffed rice, chopped peanuts, or spicy cajun mini crackers (y'know the sickle-shaped orange thingies). If not using spicy items, add more salt and pepper to the potatoes or yoghurt. You could probably use a non-sweet Chex Mix.

1) Thin mashed potatoes with milk to a texture that can be scooped with a chip. Add salt and pepper to taste. Add mustard seed and coriander (ground and seed). Spread evenly on the bottom of the pan
2) Rinse canned beans, then spread over the potatoes
3) Add garlic and ginger to yoghurt and spread over the beans (again, thin with milk if too thick)
4) Distribute tomato, onion and cucumber over yoghurt
5) Drizzle tamarind and coriander chutneys over veggies
6) Sprinkle sev and boondi over chutney
7) Sprinkle cilantro leaves over boondi

Sounds good though I'm used to having small chunks of boiled potato in something similar. Props for coming up with this independently. Looks like you were making (aside from the mashing) - sev batata ( =potato) puri, or sev batata dahi (= yogurt) puri...

see for example this page that turned up when I searched for dahi batata sev puri
http://www.aayisrecipes.com/2007/12/26/dahi-batata-sev-puri/

You're right -- the dish I'd had was sev batata puri, I'd misremembered the name, but then used some bhel puri recipes to help come up with my dip.
Chunky potatoes would be harder to scoop - the mashed was an attempt to keep it more like a dip. Mashing and leaving a few small chunks would probably be fine, but I had the potato buds in the house (to make potato blintzes) and it's not only convenient, it's actually better than I'd expected a processed product to be.

I only used two instead of three chutneys -- needed to keep it pretty mild for my crowd, or I'd probably have diced some chiles into it. As it is, the boondi were indeed pretty spicy.

It looks delicious...very nice improvising! I read the recipe to my wife earlier this evening, and wouldn't be surprised if she "borrowed" your recipe sometime in the near future