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Prepare tamarind chutney: Soak tamarind for 2-3 hours. Strain the water. Add 3-4 tbsp jaggery, 0.5 tsp cumin seeds, 0.5 tsp crushed coriander, 0.5 tsp chaat masala, 0.5 tsp red chili powder, and 0.5 tsp salt to the tamarind water. Cook the mixture. Strain again. Mix 2 tbsp cornflour with water and add to the chutney. Cook until thickened.
Prepare green chutney: Combine coriander, mint, green chili, lemon, and salt.
In a large bowl, add the chickpeas.
Add the spices: chaat masala, red chili flakes, crushed coriander, salt, black salt, black pepper, and dried coriander.
Add the sweet and sour tamarind chutney (approx. 1.5 tbsp).
Add the green chutney (approx. 1 tbsp). Adjust green chutney quantity for more spice if desired.
Add the chopped cucumber, tomato, boiled potato, katri, cooked mango, mint leaves, green chili, and lemon.
Mix everything very well.