Aloo Papadi Chaat
(Great roadside fare at home!)
Serves: Four
Time required: 30 minutes

250 g crisp puris
2 potatoes, boiled, peeled and cubed small
1/2 cup chickpeas, soaked, boiled and drained
2 cups thick yoghurt, beaten and sieved
salt, chilli powder and chaat masala to taste
roasted cumin powder to taste
1 cup sweet chutney (recipe below)
250 g fine sev
100 g salted boondi
1/4 cup finely chopped coriander leaves
For the sweet chutney:
200 g dates
1 walnut-sized ball of tamarind
2 cups water
salt, black salt and chilli powder to taste

To prepare the sweet chutney:
Place all the ingredients in a pressure cooker and cook for two to three whistles. Cool. Liquidise and sieve the chutney.

To assemble the chaat:
For each person, arrange six to seven puris in a shallow bowl. Layer with the potatoes, chickpeas and yoghurt. Sprinkle over with the salt, chilli powder, chaat masala and cumin powder. Drizzle with the sweet chutney. Garnish with the sev, boondi and chopped coriander leaves.