Ingredients

· ¼ cup tamarind chutney

· 1 chopped onion

· 1 chopped tomato

· ¼ cup coriander leaves

· 5-6 sliced green chillies

· Lemon juice

For the Gravy:

· 3 cups cooked chickpeas

· 1 cup cubed potato

· 1 teaspoon cumin powder

· ½ teaspoon red chilli powder

· ½ teaspoon turmeric powder

· ½ teaspoon salt

For the Yogurt Sauce:

· 1 cup yogurt

· 1 tablespoon sugar

· ½ teaspoon chaat masala

Method

Put all the ingredients of chickpea potato gravy in a pot and cook for five minutes on medium heat until potatoes are soft. Remove from the heat and set aside. Mix all the ingredients of yogurt sauce in the bowl. Set aside. To assemble: In a serving bowl, layer the warm chickpea potato gravy. Add four tablespoons of sweet yogurt and one tablespoon of tamarind chutney. Finish with onions, tomato, cilantro, lemon juice, and green chillies (if using). Garnish with chaat masala, red chilli flakes and crunchy papri. Enjoy!