Rinse the chickpeas and soak them in water for 5-6 hours or overnight. In the morning, add them to a pressure cooker with water and salt. Close the lid and cook for 4-5 whistles, or until the chickpeas are soft.

Chop the onion, tomato, green chili, potato, and cilantro. Once the pressure releases from the cooker, drain the chickpeas in a strainer to remove excess water and let them cool. In a mixing bowl, add the chickpeas, all the chopped vegetables, green chutney, sweet chutney, and lemon juice. Mix well.

Add all the spices—salt, black salt, chaat masala, roasted cumin powder, and red chili powder. Mix thoroughly. Transfer to a serving dish, garnish with cilantro and fine sev, and enjoy your tangy chana chaat.