Soak the fresh chickpeas for at least 1 hour, preferably overnight (see note 1)

Once the chickpeas have been soaked add into a pan then top off with enough water to cover all the chickpeas completely then bring the water to boil before leaving to simmer for 1 hour until cooked through

In the meantime, peel and chop the potatoes into small bite-sized chunks along with preparing the red onions by cutting into thin slices, dicing the tomatoes, and finely chopping the coriander

Once the chickpeas are almost done add the potato chunks into the water then simmer for another 10-12 minutes until the potatoes have softened (see note 2)

Drain the chickpeas and potatoes then set aside to allow to cool completely

Prepare the yoghurt mixture by adding the water into the yoghurt then whisk until well combined (see note 3)

Once the chickpeas and potatoes have cooled add all the chaat mixture ingredients into the prepared yoghurt mixture (see note 4)

Transfer the chaat mix into the serving dish then top with the garnish ingredients

Refrigerate before serving then enjoy with some homemade samosas!