Place potatoes in a large pot and add water to cover. Bring to a boil and cook until fork-tender, 12–15 minutes. Remove the potatoes from water and peel of skin. Dice the potatoes.
In a large bowl mix the potatoes, chickpeas, onions, and tomatoes.
Sprinkle chaat masala and stir mixture.
Divide into 4 plates. Drizzle 1 tsp tamarind chutney ,1 tsp cilantro chutney, and 1/4 cup yogurt.
Garnish with sev, cilantro, and pomegranate seeds.