Ensure the potatoes are boiled, peeled, and diced into bite-sized pieces. Set aside to cool completely.

In a large mixing bowl, combine the rinsed chickpeas, diced potatoes, chopped tomato, red onion, and cucumber.

In a small bowl, whisk together the lemon juice, chaat masala, cumin powder, red chili powder, and black salt (if using). This will be the dry spice coating.

Pour the spice mixture over the vegetable and chickpea base. Add the green chutney and tamarind chutney. Gently fold all ingredients together until everything is evenly coated with the spices and chutneys.

Taste the salad and adjust the seasoning—add more lemon juice for tang, or chili powder for heat, as desired.

Transfer the chaat salad to serving bowls. Garnish generously with fresh chopped cilantro and top with crushed papadums or chips right before serving to maximize crunch.