First start out by boiling the potatoes. Place the potatoes in a large pot of water. Let the water come to a boil then turn the heat down so that the potatoes are simmering. Cook until fork tender; it’s okay if the skin starts to crack. This can take 20-25 minutes.
Then drain the potatoes and let them cool. Once cool place potatoes on a large backing tray.
Using either the palm of your hand or the bottom of a glass to smash the potatoes into disks. If you have really large potatoes you can cut them in half width wise before smashing.
Sprinkle each potato with a generous amount of salt and black pepper. Melt the butter in a small bowl and then stir in olive oil. Pour the butter and olive oil mixture over each potato.
Bake at 350 degrees for 20 minutes and then increase the temperature to 425 degrees and bake for another 5 minutes until the potatoes are golden and the skins are crispy.
While the potatoes are boiling make the chickpeas. Rinse garbanzo beans (chickpeas), pat dry, and place on a large baking tray. Toss them in 2 tablespoons of Sabauce marinade and 1 tsp of tandoori spices.
Bake at 425 degrees for 15 minutes until the chickpeas are crispy.
Place ingredients for tahini-lime sauce in a small blender and blend together until smooth. If you don’t have a blender or bullet crushed or mince the garlic and whisk everything together in a small bowl. Season with salt.
Assemble the chaat by topping the crispy smashed potatoes with tahini-lime sauce, crunchy chickpeas, chopped onions, tomatoes, jalapeno, the fresh herbs, and a small drizzle of Sabauce.