I'm having company and thought the various textures and flavors of chaat would make it the ideal vegetarian hors d'oeuvres. I planned on making a platter of papri chaat or perhaps sev puri with streaks of coriander and tamarind chutney vying against a lattice of beaten yogurt. I'm certain it would be attractive to look at, but I worry that the crisps will go soggy when they're left out. Does anyone have any idea of how long I can leave the chaat out before they go soft or have tips on extending their texture?
Recipes or recommendations for chaat that holds up well are appreciated!