Ingredients

• lentil chips
• 1 large potato; boiled, peeled, chopped, chilled
• 2 cups boiled chickpeas, chilled
• chilled yogurt, whisked until smooth
• ½ cup mint coriander chutney
• ½ cup tamarind date chutney
• optional: 1 red onion, finely chopped
• optional: 1 tomato, finely chopped
• ¼ cup chopped coriander leaves
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin powder
• 2 teaspoons chaat masala
• 1 teaspoon black salt
• 2 teaspoons lime or lemon juice
• optional: ½ cup sev or bhuja

Method

• Arrange the chips in the bottom of a bowl and top with potatoes, chickpeas, and a generous amount of yogurt.
• Splash a bit of each chutney and garnish with onion, tomato, and coriander.
• Sprinkle a bit of each spice and squeeze some lemon juice.
• Finish with the crispy bits and serve immediately.

Part of #Recipes.

From Dassana Amit's Veg Recipes of India.