Tater Tot Chaat

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1. 1
   Place a rack in middle of oven; preheat to 425°. Bake one 32-oz. bag frozen tater tots in a single layer on a rimmed baking sheet until deep golden brown and very crisp, 20–25 minutes (or per package instructions). Remove from oven and set aside.
2. 2
   Meanwhile, melt 2 Tbsp. ghee or unsalted butter in a small saucepan over medium-low heat. Add 2 tsp. amchur (dry mango powder), 2 tsp. asafetida, 2 tsp. ground turmeric, 1 tsp. Kashmiri chile powder or cayenne pepper, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and stir to combine. Cook, stirring often, until very fragrant and oil is sizzling slightly, about 3 minutes. Remove from heat and set aside.
3. 3
   Tamarind Chutney Bring ⅓ cup tamarind concentrate, 2 Tbsp. (lightly packed) grated jaggery or dark brown sugar, 1 tsp. asafetida, 1 tsp. ground ginger, 1 tsp. Kashmiri chile powder or cayenne pepper, ¼ tsp. ground cumin, ¼ tsp. Diamond Crystal or Morton kosher salt, and ⅓ cup water to a simmer in a small saucepan and cook, stirring often, until reduced by about one third, 2–3 minutes. Remove from heat and set aside.
4. 4
   Blend one ½" piece ginger, peeled, ½ medium jalapeño, stem removed, ½ cup (lightly packed) cilantro leaves, ½ cup (lightly packed) mint leaves, ½ cup plain whole-milk yogurt, ⅓ cup finely chopped yellow onion, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ cup water in a blender, scraping down sides as needed, until a sauce-like consistency, 1–2 minutes. (The chutney should be chunky and not completely smooth.) Set aside.
5. 5
   Mix 1 cup plain whole-milk yogurt, 2 tsp. fresh lime juice, 2 tsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine; set aside.
6. 6
   Transfer reserved tater tots to a large bowl and pour reserved ghee mixture over. (If ghee has solidified, heat over low just until melted again.) Toss until tater tots are thoroughly coated.
7. 7
   Spread reserved yogurt sauce over a platter and scatter tater tots evenly over. Spoon reserved tamarind and green chutneys over. Top with pomegranate seeds, torn mint leaves, torn cilantro leaves with tender stems, sev, and finely chopped red onion. Do Ahead: Tamarind and green chutneys can be made 3 days ahead. Cover and chill separately.