Make the chutney by blending dates, tamarind, and water until smooth. In a separate bowl, whisk the yogurt with a little water until it reaches a drizzleable consistency.

Boil the potatoes for 15 minutes until tender, then drain and lightly crush them with a fork to create more surface area for crisping.

Melt the butter in a pan with the cumin, pepper, ginger, chile, and salt. Add the potatoes and let them char and crisp for 5 minutes.

Stir in the chickpeas, shallot, and lemon juice until heated through. Add a splash of the date chutney, then plate. Finish by drizzling with yogurt and remaining chutney, then topping with cilantro and sev.