Chaat Masala With Crispy Baby Potatoes, Tamarind Yoghurt, Minted Chilli Dressing & Crispy Sev

Method

1. Take out a large frying pan (the larger the better for your potatoes to go lovely and crispy!). Drain and rinse the chickpeas and thinly slice the baby potatoes lengthways around 2mm thick.
2. Place your frying pan over a medium-high heat add the chickpea sev and toast until crispy. Remove and set aside.
3. Add a drizzle of oil to the pan, then add the potatoes and fry until crispy and golden brown, around 10-15 minutes. Next add the chaat masala pa ste and the chickpeas and cook for a further 3-5 minutes. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning. Season to taste with salt and pepper before serving.
4. Peel and finely slice the red onion . Onion sizes vary, but aim for around half a small onion per person.
5. Divide the chickpea and potato chaat between serving plates, then dress it with mint chutney , tamarind yoghurt , red onion and a scattering of sev . Enjoy!

Highlighted = a make-ahead base; that's where it goes in.