Mumbai Sev Puri with Three Chutneys

What you need

• 2 medium potatoes
• 1 tsp chaat masala, divided
• 1/2 tsp ground cumin
• 1/4 tsp red chili powder
• salt, to taste
• 1 medium red onion, finely chopped
• 1 medium tomato, seeded and finely chopped
• 20 papdi, flat crisp wheat rounds
• 4 tbsp green mint-coriander chutney
• 4 tbsp tamarind-date chutney
• 2 tbsp red garlic chutney
• 60 g (2 oz) thin sev, fine chickpea-flour noodles
• 3 tbsp fresh coriander leaves, chopped

Method

Restated from the original video

1. 1

   Put the potatoes in a pot, cover with water and boil until a knife slides in easily, 20 min.

2. 2

   Drain, cool, peel and dice small. Toss with half the chaat masala, the cumin, chili powder and salt.

3. 3

   Chop the onion and tomato, and keep every chutney, the sev and the coriander within reach.

4. 4

   Lay the papdi in a single layer on a large platter or on plates.

5. 5

   Spoon some spiced potato onto each papdi, then add a pinch of onion and tomato.

6. 6

   Dot each with a little garlic chutney, then green chutney, then tamarind chutney.

7. 7

   Pile a generous heap of sev on top, then sprinkle with the remaining chaat masala and the coriander.

8. 8

   Serve at once. The papdi turns soft within minutes.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.