Boil the chane in water for about 30 minutes or until tender when pierced with a fork; drain well.
Beat the curd together with ginger, chilli powder, cumin, coriander, rock salt or black salt, black pepper and salt. Set aside.
Season the mashed potato with salt.
Break each panipuri gently with a fork to create a tiny opening on the top. Arrange the panipuris on 4 plates, 8 in each plate. Place about 1 tablespoon of potato in each panipuri. Place a few chickpeas on top of the potato. Spoon the spiced curd on top. Spoon chutney on top. Garnish with the chopped onion, coriander and crisps or sev.
Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.
It really is best if you can find round 'puris' (also called panipuris), 'sev' (small dried yellow 'noodles'), green chutney, and a sweet and sour chutney.