• Soak the peas overnight.
• Pre heat oven to 200ºC (fan assisted).
• Wash and pat dry the potatoes. Slice the bottom of each potato, so that it sits flat without rolling over. Then slice the potatoes thinly about 1.5 to 2 mm apart, without cutting all the way through (see the step-by-step photos).
• Place the potatoes on a baking tray, leaving space between them. Season with salt and drizzle with olive oil.
• Bake the potatoes in the oven for about 25 to 30 minutes or until crispy on the outside and tender on the inside.
• While the potatoes are baking, rinse the peas and transfer into a pot. Then add the water and baking soda and bring to a boil. Next, pu the lid on the pot and simmer until the peas are cooked and tender.
• Wash and pat dry the ginger, coriander leaves and chillies. Finely chop the ginger and chillies, and roughly chop the coriander leaves.
• Soak the tamarind in hot water and pass through a sieve to extract the pulp. Repeat this one more time (see the step-by-step photos).
• Once the peas are cooked, heat the oil in a pan. The add the Cumin seeds. Once they are sizzling, add the Asafoetida. Allow them to bloom (become aromatic). This will take a couple of seconds.
• Now add the chopped ginger, followed by the green chillies and sauce for a minute.
• Add the cooked and drained peas to this mix.
• Now add the coriander powder and Kala namak. Mix it all together and continue cooking over a medium heat for about 5 minutes.
• Then add the Tamarind pulp and continue cooking for another 5 minutes.
• Finally, add the chopped coriander and mix throughly.
• Remove from the heat and set aside.

For the Garnish

• Wash and pat dry the coriander.
• Add some water to the yoghurt to thin it down and mix well.
• Remove the seeds from the pomegranate.

Assembling the Chaat

• Once the potatoes are cooked, remove from the oven and transfer to a serving plate.
• Sprinkle the chaat masala on top of each potato.
• Add a spoonful of the cooked matar onto each potato. It will fall, don't worry about that!
• Drizzle over each potato the thinned down yoghurt, followed by the Coriander chutney and South ki chutney.
• Finally, sprinkle over the sev and chopped coriander. Finish with the pomegranate seeds.
• Serve immediately.