Open the can of chickpeas, drain the liquid, rinse the chickpeas and place in a large mixing bowl.
Boil the potato, peel it, dice it into cubes and mix it with the chickpeas.
Chop the onion, tomatoes, chili and cilantro and mix with the other ingredients.
Add in 1 tbsp of chaat masala and 2 tbsp of tamarind chutney to the mixture and mix well.
Prep the yogurt by beating it till it's smooth. Then add in the sugar and the remaining 1 tbsp of the chaat masala.
Take the Chickpea and potato mixture and split it into 2 bowls.
Divide the yogurt between the 2 bowls, drizzling it around the edges of the bowl.
Take the remaining tamarind chutney and the banana pepper sauce and drizzle it over the yogurt.
Sprinkle the Sev and Masala Peas over the entire mixture and enjoy!