In a small pot, add in oil and cooked chickpeas on medium heat. With the chickpeas add in aroun ¼ cup water. If it’s from a can, partially drain liquid until there is around ¼ cup liquid. Add the spices, salt and tomato paste to pot. Cook for around 5 minutes until spices are aromatic and tomato paste is mix thoroughly in chickpeas. Once done, turn off the heat, cover, and set aside until ready to use.
Finely dice red onions, tomatoes, and put aside. Peel the boiled potato (if not already peeled) and roughly chop.
In a small bowl mix together yogurt and milk until completely combined. It should be thinner but still creamy.
To assemble make a station of Papri, yogurt mixture, diced onion and tomatoes, chopped potatoes, green and tamarind chutney.
*In a large plate (to serve 2-3 people each) add in 1-2 cups Papri, spoon on a few tablespoons of yogurt mixture, add a few tablespoons of chickpeas (around ½ cup), top with some potatoes, red onions and tomatoes, spoon on some green chutney and tamarind chutney. Drizzle with some more yogurt then sprinkle with Chaat ka masala powder.
Garnish with some crushed up papri, fresh pomegranate seeds, and chopped cilantro. Repeat this in 2 or 3 more plates until all the ingredients have been used.
Serve immediately or you can let it sit for half an hour to an hour to let papri to slightly soften but still retain some crunch. Up to you!
Enjoy!