Dahi Puri With Black Chickpeas

Ingredients

• ½ cup dried black chickpeas, soaked overnight, drained (Rancho Gordo desi chana, recommended)
• Kosher salt
• 3 medium Yukon Gold potatoes (about 1 lb.), peeled, cut into 1" pieces
• 1 tsp. ground turmeric
• ½ cup tamarind concentrate (such as Swad)
• 2 Tbsp. date syrup
• 2 tsp. finely chopped, peeled ginger
• 4 Tbsp. chaat masala, divided, plus more for serving
• 3 tsp. ground cumin, divided
• 3 tsp. red chili powder, divided
• 2 cups plain whole-milk yogurt
• Vegetable oil (for frying; about 8 cups)
• 1 7-oz. packet pani puri
• ½ cup Scallion Chutney
• 1 small red onion, finely chopped
• 1 cup coarsely chopped cilantro
• 1 cup coarsely chopped mint
• 1 8-oz. package thin sev
• A deep-fry thermometer

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