Heat a large skillet over medium-high heat and add the vegetable oil. While the oil heats, pat the diced potatoes dry. Carefully tip them into the skillet and sauté, stirring frequently, for 8-10 minutes, or until crispy and golden brown. Transfer the crispy potatoes to a bowl and toss with sea salt and ½ tsp ground cayenne.

On a large platter, begin assembling the chaat. Layer the chickpeas first, followed by the crispy potatoes, crumbled papdi wafers, cucumbers, diced tomatoes, onions, and pomegranate arils. Sprinkle over sea salt, the remaining 1 tsp ground cayenne, chaat masala, and red Kashmiri chili powder. Scatter the fresh coriander on top. Repeat with another layer of all the ingredients, creating a stacked effect.

To finish, generously drizzle with the whisked yogurt, green chutney, and date-tamarind chutney. Garnish with sliced red chili and serve immediately.