1: Pressure cook the garbanzo beans and potatoes with salt and water for 5 minutes.
2: Manually release the pressure and drain the beans and potatoes.
3: Once the potatoes are hot, squeeze lemon juice over them and add the spices.
4: Mix well and after 5 minutes, add chopped tomatoes, cilantro, and green chili if using. Mix and incorporate the tamarind chutney.
5: Once slightly cooled, add the sweetened yogurt and mix. Set aside in the fridge until ready to serve.
6: Right before serving, drain the onions and lay them over the chaat. Sprinkle the masalas and add the deghi kashmiri lal mirch last for color.
7: Serve with papri on the side.
