Step-by-Step Instructions

1. 1.Boil the Chickpeas

   Place the overnight-soaked chickpeas in a pressure cooker with salt and enough water to cover. Pressure cook until they are very soft and mashable.

2. 2.Par-boil the Potatoes

   Place the baby potatoes in a pot with cold water. Bring to a boil and cook for 5-6 minutes. Drain and let them cool completely.

3. 3.Prepare the Green Chutney

   In a blender, combine fresh coriander, mint leaves, green chillies, ginger, lemon juice, salt, and sugar. Add a splash of water and blend until you have a smooth, vibrant green chutney.

4. 4.Prepare the Spiced Yogurt

   In a bowl, whisk the natural yogurt with a splash of water to get a pourable consistency. Stir in salt, chilli powder, and cumin powder until well combined.

5. 5.Smash the Potatoes

   Preheat your oven to 200°C (400°F). Place the cooled, par-boiled potatoes on a baking tray. Using a potato masher or the bottom of a glass, gently smash each potato until it's flattened but still holds together.

6. 6.Roast the Potatoes

   Sprinkle the smashed potatoes with salt and chilli powder. Drizzle generously with olive oil. Roast in the preheated oven for 30-45 minutes, or until they are golden brown and very crispy.

7. 7.Prepare Chickpeas for Chaat

   Take the cooked chickpeas for the chaat and place them back on the heat. Cook for a few more minutes, mashing them slightly with a spatula to create a mushy texture, which is ideal for chaat.

8. 8.Assemble the Chaat

   On each serving plate, place a portion of the crispy smashed potatoes. Top with a generous spoonful of the mushy chickpeas. Drizzle with the spiced yogurt, tamarind chutney, and green chutney. Garnish with finely chopped red onions, pomegranate seeds, and a handful of sev. Serve immediately.