Cilantro-Mint Water: In blender, blend serrano, cilantro, mint, lime juice, ginger, sugar, chaat masala, salt and 1 cup water until smooth and blended. Refrigerate for 1 to 2 hours or until chilled and flavors are married.

Potato Filling: In medium saucepan of boiling salted water, cook potatoes and chickpeas, stirring occasionally, for 8 to 10 minutes or until potatoes are fork-tender. Drain and return to saucepan. Mash until smooth. Stir in onion, cilantro, lime juice, cumin, salt and chili powder.

Scoop potato filling into TOSTITOS^® SCOOPS!^®. Serve each with 1 tsp cilantro-mint water over top.