Place the cubed potato in a small pot and cover with water – Place over medium-high heat and bring to a boil – Allow to cook until fork tender (apx 8-12 minutes) – Drain and allow to cool

Place all the ‘to blend’ ingredients in the work bowl of a blender or small food processor and blend into a smooth paste (add as little water as necessary to achieve consistency) – This is your Khatta Meetha Chatni which can be used for more than just this dish – Set aside until needed

Heat the ghee in a medium/large skillet over medium heat until shimmering – Once ghee is hot, add the cumin seed and allow to cook until they ‘crackle’ (apx 45 seconds)

Add the cooked potato, chickpeas, tomato, and onion – Sauté for 3 minutes

Remove from heat and allow to cool to room temperature – Transfer to a medium/large bowl and add 5 Tbs of your Khatta Meetha Chatni (from Step 2) – Thoroughly combine

Cover and place in the refrigerator for a minimum of 1 hour

When ready to serve, adjust flavor with additional Khatta Meetha Chatni, lemon juice, and chaat masala – Give it a good stir, garnish as desired, and serve chilled or at room temperature as a snack, a ‘salad’, or as a side dish