Heat olive oil in a pot over medium heat.

Add bay leaf, cinnamon stick, cloves, and dried red chilis.

Sauté until fragrant.

Add chopped red onion and cook until softened.

Add finely chopped tomato and cook until it becomes slightly soupy.

Incorporate garam masala, amchoor, salt, turmeric powder, coriander powder, cumin powder, green chili paste, ginger paste, and garlic paste.

Stir until well combined and cooked through.

Pour in water and simmer over low-medium heat until the gravy thickens.

Incorporate mashed potatoes and boiled chickpeas.

If the mixture becomes dry, add more water to reach desired consistency.

Cover and cook on low heat for 10-15 minutes to allow the flavors to meld.

Taste and adjust seasoning as needed.

Set aside the chickpea mixture.

In a separate bowl, mix yogurt with water, salt, red chili powder, roasted cumin powder, and a pinch of sugar.

Combine chopped cilantro, green chilies, salt, cumin, ginger, and lemon juice in a blender or food processor.

Blend until smooth, adjusting seasonings to taste.

Soak dates in hot water for 15-20 minutes to soften.

Blend the soaked dates in a high-speed blender until smooth.

Transfer the date paste to a pot.

Add salt, chili powder, garam masala, and sugar/jaggery, along with some water.

Cook on low heat, stirring frequently, until it thickens to the desired consistency.

Adjust seasoning as needed.

In a bowl or plate, place a portion of the warm chickpea mixture.

Top with namkeen (hot mix), green cilantro chutney, sweet date chutney, yogurt mixture, onions, cilantro, and tomatoes (if using).

Serve the chaat immediately.