Boil the potatoes, if you haven't already. You can also microwave or bake them whole, and then slice them and cube them into small cubes. To boil them, heat a large pot of water. Poke holes in the potatoes and then add them to the pot. Boil them for 15 minutes or longer, until they are fork-tender. Then, remove them from the saucepan, let them cool for a bit, peel, and cube.

Heat a skillet over medium heat. Add the oil. Once the oil is hot, add in the ginger and green chili and mix for half a minute or so. Then add in all of the samosa potato spices and mix. Add in the cooked and cubed potatoes, and toss well to coat. Let the potatoes cook for 2 to 3 minutes to pick up some of the spices and flavors. Add a dash of lemon juice or lime juice and then remove the potatoes from the skillet.

In the same skillet, add more oil. Once the oil is hot, add in the chickpeas and let them cook for about 8 to 10 minutes, until most of the chickpeas are starting to turn golden. Then, add in the garlic and mix. Continue to cook until the garlic is starting to get golden. Then, add in the chickpea spices and salt, and switch off the heat. Now your chickpeas are ready. Set them aside.

Add all of the green chutney ingredients to a blender. Add 2 tablespoons or so cold water, and then blend. Depending on your blender, you might have to shake the blender a little bit to blend. You don't want to add too much water, because you want the chutney to be thick. Also, if you're using a narrower blender, chop the cilantro and mint a little bit into half or quarter sizes, so that they can move around easily in a taller blender.

Taste the chutney. Add more salt, if needed, some more heat, such as more green chili or cayenne, if needed, or more lime juice for more tang. Then, blend again, and set that green chutney aside.

Make the tamarind chutney if you're using my recipe in the recipe notes, or use a pre-made tamarind date chutney. Also chop up the onion, tomatoes, and cilantro for the yogurt layer, and set that aside.

Now, you're ready to assemble your platter. I usually like to spread the yogurt at the bottom, sprinkle the yogurt layer spices and chutneys on top, add the potatoes, the chickpeas, and some more chutneys, cilantro, onion, and tomato. You can also put the potatoes and chickpeas at the bottom, add a drizzle of yogurt on top along with the chutneys, and then onion, tomato, cilantro, some of the chaat masala, and the roasted ground cumin. Either way you make it, put some crackers on the side, take scoops of this mixture, and enjoy!