• 400 g (14 oz) waxy potatoes, unpeeled
• 3 roma (plum) tomatoes, halved, seeded and chopped
• 1 small red onion, finely chopped
• 60 ml (2 fl oz/¼ cup) Date & Tamarind Dipping Sauce
• 60 ml (2 fl/oz/¼ cup) Coriander Chutney
• 60 ml (2 fl oz/¼ cup) plain Greek-style yoghurt
• 3 large handfuls of sev mamra (see Note) or Bombay mix
• chaat masala, for sprinkling (optional)

• Poppadoms or Naan, to serve

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.