Boil Fingerling potatoes in water for 10-12 minutes or until just tender. Rinse with cold water. Cool.
When cool enough to handle, 1/4-inch dice potatoes.
Tap a hole in each pani puri about 1-inch diameter using the back of a spoon.
Fill each pani puri in this order:
2 tablespoons potatoes
1/4 teaspoon tamarind chutney
1/4 teaspoon mint chutney
1/2 teaspoon plain yogurt
Sprinkle of Chaat Masala dry seasoning
Sprinkle of Sev noodles
Repeat toppings, starting with tamarind chutney
Place filled pani puri on serving plate and garnish with chopped cilantro and mint. Serve within 45 minutes.