Indian chaat are crispy snacks that involve a wicked trio of sweet, sour and salty tastes. The translation is ‘to lick’s, so you get the picture. Chaat wallahs comb the beaches of Mumbai hawking little dishes of bhel puri. The base is usually chopped potatoes or chickpeas, drizzled with tamarind and coriander chutneys and sprinkled with crisp Bombay mix. Serve it up with poppadoms and icy cold beer.
Put the potatoes in a saucepan of lightly salted cold water. Bring to the boil, then simmer until knife tender but not mushy. Drain, then return to the pan and gently shake over low heat for 30 seconds to dry out. When cool enough to handle, peel and set aside to cool.
Cut the cooled potatoes into 1 cm (⅜ inch) pieces, then place on a serving platter. Scatter with the tomato and onion, then drizzle with the Date & Tamarind Dipping Sauce, Coriander Chutney and the yoghurt. Sprinkle with the sev mamra or Bombay mix and the chaat masala, if using.
Serve immediately with poppadoms or naan bread.
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