Heat sufficient oil in a kadai. Cut potato into small cubes and put them in a bowl.
Slide in papads, one by one, into hot oil and deep-fry. The papads will fluff up, drain them and immediately press down in the centre with round wooden press. The papad will now be shaped like a bowl or katori.
Add kurmura to the bowl. Add masala chana dal, red chilli chutney, sweet chutney, green chutney and sev. Chop coriander leaves and add and mix well.
Put bhel in the papad bowls. Garnish with a little sev and serve immediately.