Pre-heat your oven to 400 F. Peel and wash your potato. Cut into bit size pieces.

Add potato, 1/4 tsp of salt, turmeric, black pepper, and oil into a baking dish. Bake until lightly brown and slightly crunchy. This should take about 25-30 minutes.

In the meantime, prep your salad. Dice your cucumber, red onion, tomato, and cilantro. Divide the onion - half will be for the salad, the other half you will use for the chana masala.

Work on your chana masala. Drain your chickpeas and rinse well. Add your oil to a hot pan and 1/2 of your small onion to the pan. Once they are brown and caramelized, add in your chickpeas, garam masala, and salt. Sautee for a few more minutes or until flavors are well combined.

Once your potatoes are done roasting, your salad is prepped, and your chana masala is done cooking, you are ready to assemble the dish.

In your serving bowl, add a thin layer of yogurt to the bottom. Then crush a handful of pita chips/paapdi and add that on top.

Add your potatoes and add a few teaspoons of sev. Take a tablespoon or so of your tamarind chutney and drizzle that around the dish. Do the same with the cilantro chutney and the hot sauce.

Now add your chana masala, a few more teaspoons of your various chutneys, and another handful of pita chips/paapdi.

Add your salad on top (makes sure it is combined and that you seasoned with a little bit of salt.) Add your yogurt in dollops as well as your remaining chutneys. Add your last handful of chips/paapdi and your remaining sev.

Serve this within 20 minutes! If you let it sit for too long, it will become soggy!