Use canned chickpeas or boil the raw ones.
To boil chickpeas, soak them overnight in warm water.
Next day drain out the water, wash the chickpeas.
Cook them in a saucepan with enough water and about ½ tsp salt. Alternately, pressure cook them for 3-4 whistles. If you use the IP, set it to the pressure cook mode.
Drain out the water from the cooked chickpeas.
Mix the chickpeas, potato, cucumber, tomato, onion, coriander, mint, peanuts, mango in a mixing bowl.
Add salt, chaat masala, green chillis if using any and the red chilli powder.
Divide the mixture between two bowls if you are having it as a light meal or in four bowls for starters.
Top the chaat with the sev and chutneys.
Add yogurt if using any.
Serve immediately as you want the crunch of the sev to remain.