Boil the potatoes and chickpeas

• Boil the potatoes until tender, then peel and cube them.
• Boil the chickpeas until soft and drain well.

Prepare the spicy pani

• Soak the tamarind pulp in a little warm water and strain.
• Mix the tamarind water with chilled water, roasted cumin powder, red chili powder, chaat masala, black salt, salt and sugar.
• Stir in the chopped mint and coriander and the lemon juice.

Assemble the chaat

• Combine the potatoes and chickpeas in a bowl with the onion, tomato and green chilies.
• Pour over the pani and toss gently so everything is coated.

Garnish and serve

• Top with sev and crushed papdi.
• Sprinkle extra chaat masala and serve immediately.