Boil the potatoes in water until they are tender. Once cooked, peel and cut them into small cubes, then set aside.

Drain the canned chickpeas, rinse them well, and boil in fresh water for 10–15 minutes until they become softer. Drain and set aside.

Finely chop the onion and tomatoes. Set aside a small portion of both for garnishing later.

Place the yoghurt into a large mixing bowl. Pour in the water and whisk together until completely smooth and creamy.

Remove a small amount of the whisked yoghurt and set it aside for garnishing at the end.

Add the cubed potatoes and softened chickpeas to the bowl of yoghurt. Sprinkle in the black pepper, chaat masala, salt, and cumin powder. Spoon in the tamarind chutney.

Fold everything together gently until well combined and evenly coated. Avoid over-mixing to keep the potatoes intact.

Transfer the chaat to a serving dish. Scatter the reserved chopped onion and tomatoes over the top.

Garnish with chopped coriander and a drizzle of green chutney. Spoon over the reserved whisked yoghurt.

Finish by sprinkling additional chaat masala and pomegranates on top, then lightly drizzle with extra tamarind chutney before serving.