Wash and dry produce.

Dice potatoes into ½-inch pieces.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid (1 cup for 4 servings); drain potatoes and return to pot.

While potatoes cook, drain and rinse chickpeas. Roughly chop cilantro.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, return pot with drained potatoes to medium heat. Add chickpeas, garlic-ginger scallion paste, curry powder, reserved potato cooking liquid, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring occasionally, until thickened, 2-3 minutes.

Remove from heat; stir in peas. Season with salt and pepper.

While chaat cooks, in a small bowl, combine tamarind paste, 1 TBSP water, and 2 tsp sugar (2 TBSP water and 4 tsp sugar for 4 servings). 

Stir in chimichurri.

Fluff rice with a fork; divide between bowls.

Top rice with potato and chickpea chaat. Drizzle with yogurt and tamarind sauce. Garnish with crispy fried onions and cilantro and serve.