Place whole peeled potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil, then simmer 12–15 minutes until fork-tender. Drain and return to the pot. Mash while still hot to a coarse texture (not completely smooth) and season with 1/2 tsp salt, 1 tbsp lemon juice, 1 tsp roasted cumin powder and 1/4 tsp red chili powder. Fold in the boiled chickpeas gently so they are mixed but not smashed.

Taste and adjust seasoning. Keep warm or at room temperature while you make chutneys.

Make Mint-Coriander (Green) Chutney

In a blender, combine 1 cup cilantro, 1/2 cup mint, 1 green chili, 1 tbsp lemon juice, 1/2 tsp salt and about 2 tbsp water. Blend to a smooth, bright-green paste, scraping down sides as needed. Add a little more water if too thick. Taste and adjust salt or lemon. Transfer to a bowl and refrigerate until assembly.

Make Tamarind-Date (Sweet-Tangy) Chutney

Whisk together 3 tbsp tamarind paste and 2 tbsp brown sugar (or jaggery) with about 2 tbsp warm water until sugar dissolves and paste is smooth. Stir in 1/4 tsp ground roasted cumin and 1/4 tsp black salt (or regular salt). Adjust sweetness or tang by adding more sugar or a splash of water to reach a pourable consistency. Set aside.

Prepare Yogurt Sauce

Whisk 1 cup plain yogurt with 1/2 tsp sugar and 1/4 tsp salt until smooth. If thick, thin with up to 1 tbsp water to a spoonable but pourable consistency. Chill briefly if desired.

Crisp Papri & Final Prep

If papri are slightly stale or you prefer extra crisp, heat 1 tsp oil in a skillet over medium-high and shallow-roast papri 20–30 seconds per side until warm and crisp (skip if papri are already fresh). Break half of the papri into large bite-sized pieces and reserve some whole for presentation.

Arrange papri pieces on a large shallow platter or individual plates. Spoon a layer of the potato-chickpea mixture evenly over the papri so some papri remain exposed and crisp.

Assemble Chaat

Drizzle the green chutney in a zigzag pattern over the potato layer (about 2–3 tbsp). Then drizzle the tamarind-date chutney (2–3 tbsp) in a contrasting pattern. Spoon or pipe the yogurt sauce over the top in lines or dollops (about 1/2 cup).

Scatter diced onion, chopped tomato, chopped cilantro, crushed roasted peanuts (2 tbsp), sev (1/2 cup), pomegranate arils (if using), and remaining whole papri on top for texture and color.

Sprinkle remaining roasted cumin powder, 1 tsp chaat masala, a light dusting of red chili powder and additional salt to taste. Finish with a squeeze of fresh lemon if desired.

Serve immediately so the papri remain at least partly crisp. Provide extra chutneys and sev on the side for guests to add.