Peel off the skin and mash the potatoes. Add 1 finely chopped onion and 2 tsp cilantro/coriander. Also add 1/4 tsp chaat masala,1/4 tsp roasted cumin powder,1/4 tsp red chilli powder, 1/4 tsp black salt and a pinch of salt if needed.Sprinkle 1 tsp lemon juice and add boiled or pre-cooked yellow dry peas or black chickpeas. Mix all and set aside.Fry the store bought packet golgappas or use ready to eat panipuri. Homemade panipuris can be made but are time-consuming.

Whisk fresh homemade thick sweet yogurt or add 1 teaspoon of sugar if it is sour.Chill it until the chaat is ready to be served.To make the chaat, place the puris on a serving plate.Make the chutneys beforehand. Break the puris at the centre and place 1 tbsp potato filling inside each puri.Now add pinch of chopped onion in each.Now add 1 tbsp of sweet yogurt in each.Drizzle the green and tamarind chutneys over it as needed. Sprinkle red chilli powder, roasted cumin powder, chaat masala.

For tamarind chutney:
Soak 5-6 dates in warm water.Grind to a paste along with 2 tbsp tamarind paste.Strain the pulp.Add water,2 tbsp sugar,1/2 tsp roasted cumin powder,1/4th tsp red chilli powder,1/4 tsp ginger powder and chaat masala. Mix and boil till semi thick consistency.
For green chutney:
Grind to a paste, 1/2 cup chopped coriander with 1 tbsp lemon juice,1 tbsp sweet yogurt, salt to taste,1 tsp sugar,1 green chilli,1 garlic clove,1 tsp nylon sev.