Boil the potatoes ahead of time, let them cool, and refrigerate. When ready to make the chaat, peel all four potatoes and place them in a large bowl. Mash them well. Add all the tikki ingredients and mix thoroughly. Shape the mixture into four large tikkis (patties).

Heat a nonstick frying pan or cast iron griddle. Add 1 teaspoon oil and roast the peanuts, then set them aside. Add another teaspoon of oil to the pan and place all the tikkis in it. Drizzle a little oil around and on top of the tikkis. Cook on medium or low heat until the bottom is golden brown. Flip the tikkis, drizzle a little more oil around them, and cook until the other side is golden brown. Remove to a plate.

While the tikkis are cooking, chop the onion, tomato, cucumber, and cilantro. Once everything is ready, place the tikkis on a plate. Top with cilantro-mint chutney and tamarind-date chutney. Add all the chopped ingredients except the cilantro.

Spoon yogurt over the tikkis. Sprinkle black salt, roasted cumin powder, chaat masala, and red chili powder on top. Add chopped cilantro, fried chana dal, roasted peanuts, and potato bhujia. Top with extra chopped tomato if desired. Your chaat is ready to serve.