Papdis chat

Ingredients:

16 Papdis(optional small pappad)
4 medium potatoes
500gm low fat natural yogurt
50gm little black chick peas or kala channa
Half tsp chilli powder
Half tsp black salt
One tsp whole cumin
Two tsp Sev or Bhujia

Coriander chutney
40gm or large handful of fresh coriander
1 green finger chilli
Juice of 1 lime
Salt to taste

Tamarind sauce
2 inch ball of tamarind
5 tbsp boiling water
2 tsp brown sugar
Half tsp black pepper
Half tsp black salt

Method:

Soak the tamarind in the boiling water mixed with the sugar and rest of the spices. Next boil the potatoes and crush into little bite-sized pieces. I just peeled, chopped them and microwaved them covered for 7 minutes on high.
Next, puree the coriander with the rest of the chutney ingredients until you get a smooth paste. Strain the tamarind of its juices two times until you get a thick, sweet and sour sauce.
Now it’s a simple assembly job. Place the Papdis in a single layer on a plate. Spread the crushed potatoes and kala channa on top, then pour over the whipped yogurt, sprinkle the spices, spoon the chutney and drizzle the tamarind sauce.
Finish with a sprinkling of the Sev or Bhujia and enjoy the colours, textures and flavours immediately before the Papdis soften. I served this with sparkling grape juice and birthday cake to a friend.